Delicious stuffed pepper soup made quickly and easily in your pressure cooker in just 30 minutes. A fabulous gluten-free family dinner recipe.
This blog post contains affiliate links. Read my full disclosure here.
If you are a fan of stuffed bell peppers, and you enjoy a good bowl of soup, then you are going to love this recipe for Stuffed Pepper Soup. It has the same great taste.
It’s made in your pressure cooker in 30 minutes (plus natural release time) making it a quick weeknight meal. It also makes an amazing lunch so feel free to double up on the recipe so you have plenty of extra soup to enjoy throughout the week.
How To Make Instant Pot Stuffed Pepper Soup
Are you new to the Instant Pot? We’ve all been there! It can be scary at first. Give this video from LemonadeMom a look-see. She walks you through some great beginner tips.
2 lbs lean ground beef
1 cup long-grain brown rice, uncooked
2 sweet peppers, seeded and diced
28 oz can crushed tomatoes, undrained
3½ cups beef broth
½ red onion, diced
1 tbsp olive oil
2 tsp garlic powder
1 tbsp Italian seasoning
salt & pepper, to taste
3 tbsp fresh chopped parsley, optional
Other Instant Pot soup recipes you may enjoy:
Instant Pot Vegan Vegetable Soup
To get this soup started, add the olive oil to your pressure cooker (any kind will do but I am a fan of Instant Pot) and select the sauté function. Set it to high, and once the display reads “hot,” add in the chopped red onion and peppers. Season with your garlic powder, Italian seasoning, and salt & pepper. Follow your heart on this one – if you like more seasoning, add it!
Stir continually, until the onions and peppers soften and develop a bit of color. This usually takes just a few minutes. Then transfer the vegetable mixture into a medium bowl. Add the ground beef to the pot and brown for 3 or 4 minutes, until no longer pink. Turn the pressure cooker off and carefully drain any excess fat from the container.
Pour the sautéed vegetables back in on top of the browned meat. Add in the broth, crushed tomatoes (with the liquid – don’t drain the can), and uncooked rice. Stir it all together and season with additional salt and black pepper, as desired.
Put the lid in place and set the pressure valve to sealing. Select the manual cooking option on the high setting and set the cooking time to 20 minutes. When it is finished cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
I like to serve this soup with chopped fresh parsley sprinkled over top, but that is completely optional and a personal preference.
Peppers: Use whatever you have or are in the mood for! This recipe works great with sweet bell peppers or you can easily spice it up a bit by using poblano peppers.
Rice: I have used both white and brown rice in this soup and both turn out fantastic.
Meat: Ground turkey is a wonderful substitution for the lean ground beef, or go in the other direction with ground sausage for tasty fat.
Be sure to check out some of my very favorite soup recipes:
Escarole and Meatball Soup
Buffalo Chicken Wing Soup
Tomato and Fennel Soup
15 Bean and Pork Soup
This hearty soup comes together quickly in the Instant Pot and has all the great flavors of traditional stuffed peppers. I know you will enjoy it as much as I do.
Have you given this Instant Pot Stuffed Pepper Soup a try? Leave me a comment below with your thoughts!
Instant Pot Stuffed Pepper Soup
- 2 lbs ground beef
- 1 cup long grain brown rice uncooked
- 2 sweet peppers seeded and diced
- 28 oz can crushed tomatoes undrained
- 3½ cups beef broth
- ½ red onion diced
- 1 tbsp olive oil
- 2 tsp garlic powder
- 1 tbsp Italian seasoning
- salt & pepper to taste
- 3 tbsp fresh chopped parsley optional
- Add olive oil to pressure cooker and select the sauté function. Set to high and once the display reads “hot,” add red onion, peppers, garlic powder, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring continually, until the onions and pepper soften and develop a bit of color, approximately 4-5 minutes.
- Transfer that vegetable mixture to a medium bowl. Add ground beef to pot and brown for 3-4 minutes, or until no longer pink, stirring occasionally. Turn the unit off and carefully drain any excess fat from the container.
- Pour the sautéed vegetables on top of the browned beef. Add broth, crushed tomatoes, and brown rice. Stir all to combine and season with salt and black pepper, as desired.
- Add the lid and set the pressure valve to “sealing.” Select the “manual” cooking option on the high setting and set cook time to 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Serve garnished with chopped parsley, if desired.
2 thoughts on “Instant Pot Stuffed Pepper Soup”
This sounds fab! I am going to make it this week. First time using my pressure cooker ?
Good luck! Let us know how it turns out 🙂