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This Instant Pot stuffed pepper soup is healthy, hearty, and simple to make. Your family will love this comforting easy weeknight dinner!
I have a stove top stuffed pepper soup on here, and I liked it so much that I wanted to try it out in the ‘ole Instant Pot. Now that it’s chilly out, I have soups/stews/cozy food on the brain. And in the freezer. So many blog leftovers in the freezer. You can expect plenty more of these types of recipes from me as the colder months approach.
Stuffed pepper soup is way less fussy than making actual stuffed peppers, and I’m all about things being easy. The shift from warm weather to cold always throws me into hibernation mode, and I pretty much just want to eat warm carbs. *shrugs*
On a sorta related note, I just ordered a new sealing ring for my Instant Pot (actually, I ordered four of them from Amazon). I was testing a different recipe and my IP stopped working! It wouldn’t come up to pressure, and then I saw how the sealing ring had warped.
I suggest keeping some extra sealing rings on hand, because you never know when yours may need replacing. I wish I listened to my husband when he suggested I should get extras. Oh well. That recipe will have to be re-tested since timing got totally messed up, and I ended up having to cook it like 3x as long to get the meat to be tender, but at least I know the flavor was there. 😛
How to make stuffed pepper soup in an Instant Pot
- Sauté the onion with the olive oil for 3 minutes; add the beef and continue cooking for another 3-4 minutes.
- Add the remaining ingredients to the electric pressure cooker and cook on high pressure for 10 minutes.
- Do a quick pressure release and add salt & pepper and any garnishes as desired.
Pro tip: I used 3/4 cup of rice and the soup was very thick… perfect for a hearty meal. If you want it to be more soupy, I suggest using 1/2 cup of rice (or even less if you want it to be lighter).
Can I use cooked rice in this recipe? You can use cooked rice, but then I suggest adding it once the soup has been cooked (the pressure cooking will turn it to mush). You will end up with an overall thinner soup if you do this method, though, so you may want to try the stovetop recipe instead.
I hope you’ll give this easy electric pressure cooker stuffed pepper soup a try.
Questions about this soup? Let me know in the comments below!
Instant Pot Stuffed Pepper Soup Recipe
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 3/4 cup uncooked rice (I used jasmine)
- 1.5 pounds extra lean (95% lean) ground beef
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
- 1 (13.5 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
- 4 cups chicken broth
- 3 cloves garlic minced
- 3 dashes Italian seasoning
- 1 teaspoon paprika
- Salt & pepper to taste
- Chop your onion and add it to your Instant Pot along with the olive oil. Press the sauté button and cook for about 3 minutes, then add the ground beef and continue cooking for another 3-4 minutes or so, stirring occasionally.
- Add the remaining ingredients to your Instant Pot and give it a stir. Rinse the rice (put it in a sieve and run it under the tap) prior to adding it to your Instant Pot. Important note: The soup in the photos is quite thick and hearty. If you prefer it to be less thick, use 1/2 cup of rice. The soup gets pretty close to the fill line of my 6-qt. Instant Pot, so be sure not to go over.
- Close the lid and set the valve on "sealing". Cook on high pressure for 10 minutes. It will take at least 10-15 minutes for the Instant Pot to get up to pressure. Once the countdown is over, do a quick release of the pressure.
- Season soup with salt & pepper as needed.
- Serves 6-8 depending on how much people eat.
- You can use regular diced tomatoes if you wish, but the fire-roasted ones give it extra flavor.
- I use this 6-quart Instant Pot.
- Inactive time indicates the time it'll take the Instant Pot to come up to pressure.
- I have a separate recipe for the stovetop version of this soup.
- Crockpot version: You can definitely make this stuffed pepper soup in a slow cooker. Brown the beef first, and then transfer it to your Crockpot, along with everything except for the rice and salt & pepper. Cook on low for 6-8 hours or on high for 3-4 hours. About 20-30 minutes prior to serving, add the rice. Stir it every now and then so it doesn't stick to the bottom of the Crockpot.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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