Name: Instant Pot Stuffed Pepper Soup
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 6
Ingredients: 2 tbsp olive oil (extra virgin); 1 lb ground beef (lean); 3 bell peppers (chopped); 1 white onion (chopped); 3 brown baby bella mushrooms (or white mushrooms - chopped); 4 cups beef broth (low sodium); 2 cups brown rice; 29 oz diced tomatoes (no salt added - see notes); 15 oz tomato sauce (no salt added - see notes); 1 cup shredded cheese (for topping - optional); 1 tbsp chili powder; ½ tbsp cumin; 1 tsp salt (see notes); 1 tsp black pepper; 2 tbsp Italian seasoning; 2 tsp garlic powder; ½ tsp turmeric (powder); ½ tsp red pepper flakes (or cayenne pepper if preferred)

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One thing we always loved making here in the fall is stuffed peppers. What way can we make them even better? By making them into a soup! The Instant Pot stuffed pepper soup is so much easier then stuffing and baking. You won’t be missing any of the flavor either. It makes a great back to school meal.

I actually started to make this soup a while back because of the ongoing pepper issues around here. This year we are growing peppers, but in the past they started looking kind of blah in the store. You had to dig through to find a couple decent ones. When we make them, we make a lot so just a couple peppers wouldn’t cut it until now. The kids ask for this often and hey, when kids ask for stuff with veggies in it go with it! We are not sure which one we like better, this soup or our Instant Pot kielbasa soup.

Are you ready for delicious? Oh and easy, did I mention easy? Ok great here we go!

Making Instant Pot Stuffed Pepper Soup

This isn’t very involved so please don’t let the list of ingredients scare you. One thing I recommend doing first is soaking your rice. I always soak the rice and then rinse before making any meal with it. Let it sit in a bowl of cold water for about 15 minutes or so, longer is ok too. Drain and rinse.

Getting the Vegetables Ready

While the rice is soaking, cut up your vegetables. Chop them into bite size pieces and keep the peppers separate from the onion and mushrooms. The mushrooms are optional but I will say that the kids won’t notice them in there and I won’t tell them on you.

You will use more peppers then shown here, but this is the idea of the size of the vegetables. You can also use a variety of peppers if you choose – have some fun with it. The last time we made it we used red, green and even a cubanelle pepper.

Cooking the Soup

Turn the Instant Pot to saute and make sure it is set to normal. You can use the up and down buttons to adjust it. Once it reads hot, add in your oil, onions, mushrooms and ground beef. Saute for a couple minutes breaking up the beef until the beef is almost cooked through. Hit cancel.

Stir in the spices, broth and rice. Add in the diced tomatoes and place the peppers on top. Pour the tomato sauce on top of the peppers. Place the lid on and turn the vent to sealing. Hit pressure cook/manual and set to 25 minutes. When done, carefully do a manual release. Stir and you are ready to serve!

We like to add shredded cheese on top of our soup in our bowls. This is also optional.

Instant Pot Stuffed Pepper Soup

Enjoy all the taste of stuffed peppers but in a hearty soup. Easy to make in the Instant Pot and sure to be a fall favorite!

5 from 2 votes

Print Pin Rate

Course: Dinner, Soup

Cuisine: American

Keyword: Instant pot soup, Instant Pot stuffed pepper soup, stuffed pepper soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Pressure Build and Release: 20 minutes

Total Time: 1 hour

Servings:

Calories: 612kcal

Author: Dawn

Equipment

Instant Pot

Ingredients

2 tbsp olive oil extra virgin
1 lb ground beef lean
3 bell peppers chopped
1 white onion chopped
3 brown baby bella mushrooms or white mushrooms – chopped
4 cups beef broth low sodium
2 cups brown rice
29 oz diced tomatoes no salt added – see notes
15 oz tomato sauce no salt added – see notes
1 cup shredded cheese for topping – optional

The Spices

1 tbsp chili powder
½ tbsp cumin
1 tsp salt see notes
1 tsp black pepper
2 tbsp Italian seasoning
2 tsp garlic powder
½ tsp turmeric powder
½ tsp red pepper flakes or cayenne pepper if preferred

Instructions

Soak the rice in a bowl of cold water for about 15 minutes – longer is ok too but not required. Drain and rinse before adding to dinner.
Turn the Instant Pot to saute and adjust so it is on normal – use the up or down buttons if needed. Once it displays hot add in the oil, onions, mushrooms and ground beef. Break up the beef while cooking it. Cook until the beef is just about done. Hit cancel.
Add in the spices, broth and rice. Stir well.
Add in the diced tomatoes, juice and all.
Place the peppers on top and pour the tomato sauce on top of the peppers – do not stir.
Place lid on and set the vent to sealing. Hit pressure cook/manual and set the time for 25 minutes.
Once done, carefully do a manual release.
Once the pin drops, carefully remove the lid and stir. It is ready to serve.

Notes

The nutritional values are an estimate as it depends on how much each person eats in a serving. Our family of 4 has left overs and we eat a bit more then some households.

The Instant Pot we use is a 6 quart. I have not tested it in any other size.

For the salt, this depends on the tomatoes you use. We use no salt added tomatoes and sauce, but if you use regular canned tomatoes you might not want as much salt added.

Nutrition

Instant Pot Stuffed Pepper Soup