Instant Pot Stuffed Pepper Soup is a hearty, flavorful twist on a classic favorite, made with ground beef, bell peppers, beef broth and spices. Everything cooks in one pot and is ready in 30 minutes.
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.
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.
The same goes for this equally delicious Instant Pot Beef Barley Soup.
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!
- bell peppers - Green peppers are my pepper of choice, though you can substitute the red pepper or yellow bell variety. The bell peppers give a sweet flavor without being spicy or overpowering.
- Italian seasoning
- ground beef and beef broth - These make the stuffed pepper soup in the Instant pot nice and hearty and give that cooked all day kinda taste.
- crushed tomatoes - Tomatoes add some tang and acidity to the recipe.
- 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!
See recipe card for full information on ingredients and quantities.
For the crushed tomatoes - you can substitute tomato sauce or regular diced tomatoes.
Ground turkey or ground pork may be substituted for the ground beef.
How to Make Instant Pot Stuffed Pepper
- 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!
- 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
- Instant Pot Minestrone Soup
- Instant Pot Lasagna Soup
Instant Pot Stuffed Pepper Soup
- 1 Tablespoon extra virgin olive oil
- ½ medium onion diced
- 2 green peppers seeded and diced
- 2 teaspoons garlic powder
- 1 Tablespoon Italian seasoning
- Salt and black pepper to taste
- 2 pounds lean ground beef
- 3½ cups beef broth
- 28- ounce can crushed tomatoes with liquid
- 1 cup white rice uncooked
- 3 Tablespoon 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.
Seen on Meal Plan Monday