Healthy Stuffed Pepper Soup in the Instant Pot is a hearty soup made with ground beef, bell peppers, beef broth and spices.
Everything combines in the flavors of this soup and clearly, this is a soup combo that is meant to be.
Green peppers give a sweet flavor without being spicy or overpowering. Tomatoes add some tang and beef boosts the flavor for a cooked all day vibe.
I absolutely love traditional stuffed peppers. What I don’t like so much, though, is the waiting time for the actual stuffed peppers to cook in the oven. We also love a good stuffed pepper skillet, but sometimes, you’re in the mood for soup!
One of the beautiful things about making pressure cooker stuffed pepper soup is that it cooks in minutes instead of hours. What you’re left with is a delicious, hearty pepper soup recipe.
Not only that, because it cooks in the Instant Pot, the entire thing is a one pot meal. We know what that means….fewer dishes!
I wouldn’t call myself lazy, I just like to think that I’m efficient. If I can get the flavors of stuffed peppers in half the effort, THAT my friends, is a win!
Everything you need for this recipe is readily available at your local grocery store!
- olive oil
- green peppers are my pepper of choice, though you can substitute the red pepper or yellow bell variety
- garlic powder, Italian seasoning, salt and black pepper
- ground beef
- beef broth
- crushed tomatoes – you can substitute tomato sauce or regular diced tomatoes if you don’t have crushed tomatoes on hand.
- long-grain brown rice – instead of using uncooked rice, you can add cooked rice at the end of the cooking time. The recipe card below has notes, and my Slow Cooker Brown Rice is perfect for this!
- parsley (fresh or dried)
How to Make Stuffed Pepper Soup Instant Pot
- Add olive oil to Instant Pot® and set to Sauté. Once heated, add onion, peppers, garlic powder, and Italian seasoning along with a ‘lil salt and pepper. Cook for a few minutes until the onions and peppers start to soften.
- Remove the veggie mixture. Add the ground beef and cook, breaking up for 3-4 minutes. Once the ground beef is cooks through, drain the fat and return to the Instant Pot. If your beef is super lean you may not need to drain the fat.
- Add the veggies back to the pot with the beef. Add all the remaining ingredients.
- Stir to combine, add the lid and set to seal. Pressure cook for 20 minutes.
- Let it natural pressure release – which means let it just hand out – for 10 minutes, then do a quick release to let the rest of the pressure out.
- Serve the soup as is or top with shredded cheddar cheese, the way my family likes it!
Tips for Stuffed Pepper Soup in the Instant Pot
- Ground turkey or ground pork may be substituted for the ground beef
- If you love spice, add a sprinkle of red pepper flakes
- Use cooked cauliflower rice stirred in at the end for a low carb stuffed pepper soup
- Running short on time? Reduce the cooking time to 10 minutes and add cooked brown rice before serving.
Other Instant Pot Soup Recipes
- Instant Pot Chicken Fajita Soup
- Instant Pot Butternut Squash Bisque
- Instant Pot White Chicken Chili
- Instant Pot Pasta Fagioli Soup
If you try this soup version of my stuffed pepper recipe, please leave a recipe rating below! Need additional tips? Check out my full Stuffed Pepper Soup tutorial on YouTube!
- 1 Tbsp extra virgin olive oil
- ½ medium onion, diced
- 2 green peppers, seeded and diced
- 2 tsp garlic powder
- 1 Tbsp. Italian seasoning
- Salt and black pepper, to taste
- 2 lbs. lean ground beef
- 3½ cups beef broth
- 28- oz. can crushed tomatoes, with liquid
- 1 cup white rice, uncooked
- 3 Tbsp parsley, chopped
- Add olive oil to Instant Pot® 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 veggie mixture to a medium bowl. Add ground beef and brown for 3-4 minutes, or until no longer pink, stirring occasionally. Turn the vessel off and carefully drain any excess fat from the container.
- Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes, and rice. Stir to combine and season with salt and black pepper, as desired.
- Add the lid and set the pressure valve to “seal.” Select the “Manual” or "Pressure Cook" option 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.
- To serve, transfer soup to individual bowls and garnish with fresh chopped parsley, if desired.
Serving Size:1 grams
Amount Per Serving: Calories: 338Total Fat: 11gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 94mgSodium: 793mgCarbohydrates: 22gFiber: 5gSugar: 7gProtein: 38g