Instant Pot Stuffed Pepper Soup Recipe
Introduction
This Instant Pot Stuffed Pepper Soup combines all the flavors of classic stuffed peppers into a comforting, hearty soup. It’s an easy, one-pot meal perfect for busy weeknights or chilly days. Ready in under an hour, it’s sure to become a family favorite.
Ingredients
- 2 pounds ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian dressing mix (or Italian seasoning)
- 4 cups low sodium beef broth
- 1 green bell pepper, diced
- 2 colored bell peppers (yellow, orange, or red), diced
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 4 ½ ounces diced green chilies (1 can, optional)
- 28 ounces crushed tomatoes (1 can)
- 28 ounces diced tomatoes (1 can)
- 2 cups cooked rice (or 1 cup uncooked rice with 1-2 cups water added to the Instant Pot)
- ¼–⅓ cup fresh parsley, chopped (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Step 1: Prepare all ingredients. Turn the Instant Pot to sauté mode and brown the ground beef for about 3 minutes. Add the diced onion and minced garlic, then sauté until they are cooked through.
- Step 2: Stir in the Italian dressing mix, beef broth, diced bell peppers, black pepper, Worcestershire sauce, and green chilies if using. Mix everything together well.
- Step 3: If using uncooked rice, add the rice and water now. Then add the crushed tomatoes and diced tomatoes on top without mixing.
- Step 4: Close the Instant Pot lid and set it to “Soup” or “Manual” on high pressure. Cook for 5 minutes if using cooked rice, or 10 minutes if using uncooked rice. Once the cooking cycle finishes, use a quick release to release the pressure.
- Step 5: If you used cooked rice, add it now along with the chopped parsley. Stir gently to combine. Serve hot with extra cracked black pepper and garlic bread if desired.
Tips & Variations
- For a vegetarian version, substitute the ground beef with cooked lentils or plant-based meat alternatives and use vegetable broth instead of beef broth.
- Add a pinch of red pepper flakes for some heat.
- Use leftover cooked rice to save time or swap for quinoa for a protein boost.
- Fresh herbs like basil or oregano can replace parsley for a different flavor twist.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. You can also freeze the soup for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without an Instant Pot?
Yes, you can prepare this soup on the stovetop. Brown the beef and sauté the vegetables in a large pot, then add the remaining ingredients and simmer for 30-40 minutes until the peppers and rice are tender.
Can I use different types of rice in this recipe?
Yes, you can use white, brown, or jasmine rice. Keep in mind that cooking times may vary—brown rice will need longer cooking time, especially if added uncooked in the Instant Pot.
Print
Instant Pot Stuffed Pepper Soup Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
This hearty Instant Pot Stuffed Pepper Soup combines the flavors of classic stuffed peppers into a comforting and easy-to-make soup. Ground beef, colorful bell peppers, tomatoes, and rice simmered together with Italian seasoning in the Instant Pot create a delicious, wholesome meal perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian dressing mix (or Italian seasoning)
- 4 cups low sodium beef broth
- 1 green bell pepper, diced
- 2 colored bell peppers (yellow, orange, or red), diced
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 4 ½ ounces diced green chilies (1 can, optional)
- 28 ounces crushed tomatoes (1 can)
- 28 ounces diced tomatoes (1 can)
- 2 cups cooked rice (or 1 cup uncooked rice with 1–2 cups water added to Instant Pot along with rice)
- ¼ to ⅓ cup fresh parsley, chopped
- Additional freshly ground black pepper, to taste
Instructions
- Prepare Ingredients and Brown Beef: Turn the Instant Pot to sauté mode and brown the ground beef for approximately 3 minutes. Add diced onion and minced garlic, continuing to sauté until the onion is translucent and everything is cooked through.
- Add Seasonings and Vegetables: Stir in Italian dressing mix, low sodium beef broth, diced green and colored bell peppers, freshly ground black pepper, Worcestershire sauce, and diced green chilies if using. Mix well to combine.
- Add Rice and Tomatoes: If using uncooked rice, add it along with 1 to 2 cups water to the Instant Pot. Then carefully add crushed tomatoes and diced tomatoes on top without stirring to avoid burning.
- Pressure Cook the Soup: Close and seal the Instant Pot lid. Set the Instant Pot to ‘Soup’ or ‘Manual’ mode on high pressure for 5 minutes if using cooked rice, or 10 minutes if adding uncooked rice. When cooking is complete, use quick release to release the pressure.
- Finish and Serve: If you used cooked rice, stir it into the soup now along with freshly chopped parsley. Adjust seasoning with additional black pepper to taste. Serve hot with garlic bread for a complete meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer a spicier soup, add more diced green chilies or a pinch of red pepper flakes.
- The soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- For a gluten-free version, ensure the Italian dressing mix and Worcestershire sauce used are gluten-free.
- Using cooked rice shortens the pressure cooking time, while uncooked rice requires longer cooking and added water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Stuffed Pepper Soup, Instant Pot Soup, Ground Beef Soup, One Pot Meal, Comfort Food, Quick Dinner
