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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. 😛
Try my sausage stuffed peppers or these Mexican stuffed peppers.
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!
Love easy Instant Pot soups with beef? You may like my Instant Pot beef taco soup or this Instant Pot cabbage soup.
Instant Pot Stuffed Pepper Soup Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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So good !! I changed a few things though, I used one pound ground beef and one pound mild Italian to give it a little more flavor & 1/4 cup red wine because why not lol. It turned out amazing though, I do plan to make it again.
So glad you liked it, Jay! And yes… red wine is definitely a good addition to so many recipes hahaha.
Amazing!! I was initially worried after reading all the comments about it burning – but mine did not do that at all – yay! And it’s absolutely delicious!! My husband loves it so much he had 5 bowls! It feeds a lot too – bonus! Thank you!
Haha that’s great! My husband is also in the 5 bowl club. ❤️
Hi there, I’m new to the page. A couple of questions. I see where you add the beef but looks to be no draining of it. I’m guessing that’s why you say use the 95% lean. Also the picture looks to show Green onions but the ingredients don’t list that. Is that a garnish for after it cooks or should we add that in as well? Thanks for any tips. I’m a guy who’s never cooked before getting and instant Pot and it’s kept me interested and my wife is happy for my effort 🙂
Hi Jamey! That’s correct – if you do choose a more fatty ground beef, draining most of the fat out isn’t a bad idea. I like to have some fat in there because it adds flavor. Yup, I used the spring onions as a garnish to make the photos pop a bit (I think I ran out of parsley that day and didn’t want to go to the store haha). Since there’s onion in there already, you definitely don’t need to bother adding it into the recipe. It tasted good as a garnish, but it’s definitely optional. 🙂
Just wanted to say I’ve also been getting the burnt message, had to scoop out some stuff in order for it to go away! First time I’ve gotten the message too.
That’s not good. Thanks for letting me know!
What can I sub for meat? We are vegetarians. Also would it change the cooking time? It looks amazing.
Thank you! Hmm… I’ve been giving this some thought, and it’s really hard for me to give you an answer without doing some testing. The beef is quite a large component of this soup and adds a lot of flavor. You could try just adding your favorite veggies and make it more of a vegetable soup. Adding black beans could make it more filling. I’d just add canned ones. As far as cooking time goes, maybe 8 minutes? It’s hard to say without testing. I do have vegan Instant Pot soup you may like that’s been tested if you like sweet potatoes: https://www.saltandlavender.com/easy-instant-pot-sweet-potato-soup/
Make it with Beyond beef! Or just crumbled Beyond Burgers.
Hi! Why would we be getting the burn message? Has this ever happened for you?
Hi Danielle! I have never received the burn notice, even on recipes where I worried it would happen (like ones with rice and not much liquid). Is it possible that something has stuck to the bottom of your Instant Pot? That could be the most likely culprit. I don’t know why it would happen with a soup – it has tons of liquid. Does anything seem stuck on? I wonder if it’s just a weird error due to some sort of malfunction.
Hello,
I also got the burnt message. Apparently thick tomato sauces can cause the burnt message in combination with rice. I tried stirring the bottom with a metal spatula and still got the message when the tomato sauce burned into the rice again.
Recommend using lighter Rice’s and maybe half the amount of fire roasted tomatoes.
Thank you for the tip! I wish this wasn’t happening to people… still never had a burn warning in my IP! 🙁
I made the soup today and my husband ate 3 bowls! (He does not like regular stuffed peppers.) I did get the burn message on my Instant Pot even though I followed the recipe exactly as written. A fair amount of rice did burn and coat the bottom of my pot. I ended up transferring the soup to the stove to finish the cooking process. Delicious! I’ll definitely make this soup again in the crockpot or on the stovetop.
That’s so bizarre about the burn message! I’ve heard the newer Instant Pots tend to show that burn warning more often. I have yet to see one on my Instant Pot. I’m glad at least it was tasty, Megan!
Check that your valve is set to sealing and that your ring is in place. “Burn” happens when your instant pot fails to reach pressure.
Love this soup! And I love my instant pot!
This soup sounds so good to me! Saving this one for sure!
Stuffed peppers have always been one of my favorite meals Natasha. My Gram made the best when I was growing up. I recently made a stuffed pepper soup and Tom and Casey loved it. I’ll need to give your recipe a try too! It looks soooo good!
Thank you!! It’s just so comforting. 🙂 I think I prefer the soup version to actual stuffed peppers.
I didn’t know what I was craving tonight until I saw this. So great!
Haha I’m glad!