Instant Pot Stuffed Pepper Soup with ground meat, rice, veggies and chunky tomato broth is everything you love about stuffed peppers but ready in your pressure cooker within 30 minutes.
This Instant Pot stuffed pepper soup is a version of my stovetop stuffed pepper soup. The only thing you have to cook is meat. Everything else is added and cooked under pressure. Very hands off method.
This soup is perfect late summer-fall when peppers are in season or year round. I always buy a pack of 4-6 peppers because it is one of affordable off-season veggies. And so much flavor!
How to Make Instant Pot Stuffed Pepper Soup
This recipe can be made as written in 6 quart pot, doubled in 8 quart and half ingredients (same cook time) for 3 quart.
- Saute meat: Brown meat until small pieces. You would have to stir constantly and I recommend to drain the fat from beef. Add spices in this step as well to allow them become fragrant.
- Add everything else: White or brown rice, veggies, liquids and seasonings. No need to stir but if you did by accident it’s fine.
- Cook: Close lid, make sure valve is to Sealing and cook for 8 minutes with white rice and 13 minutes with brown rice. Then wait 5 minutes before releasing pressure, otherwise your counters will be covered in soup.
Variations and Serving
- Ground meat: Usually I use ground turkey for a lean soup. Feel free to use ground chicken, beef or even sausage removed from casing.
- Colour of peppers: Green pepper adds nice more bitter taste which I love but now many don’t. You can mix and match any colours and shapes of peppers.
- Seasonings: Instead of fresh onion and garlic you could use dried ones, about 2 tbsp onion powder and 1 tbsp garlic powder.
- Canned tomatoes: For less chunky soup skip diced tomatoes. You can also use fire roasted tomatoes.
Serving: Traditionally soup is served just like stuffed peppers with a dollop of sour cream or plain yogurt. And some toasted whole grain bread. Hot sauce right in the bowl adds a bit of a heat kick.
Storing and Reheating
Storing and meal prep: Soup is perfect for meal prepping for a week. It lasts in the fridge for up to 5 days as there are no veggies or pasta to get soggy.
Freezing: To freeze, cook and let cool completely. Then transfer to a large container leaving a few inches on top to allow room for expansion. Thaw in the fridge overnight if your house is very warm or on a counter for 5-6 hours.
Reheating: Always reheat only amount you will eat at that time. Means don’t heat up entire pot, cool it and refrigerate again. It spoils the food. Instead, pour desired amount into a small pot, heat on low while covered for about 5 minutes, stir and see if soup is warm enough. If frozen, allow soup to thaw first.
More Instant Pot Soup Recipes
- Instant Pot chicken tortilla soup
- Instant Pot lentil soup
- Instant Pot minestrone soup
- Instant Pot borscht
- Instant Pot vegetable soup
Instant Pot Stuffed Pepper Soup
- 1 lb ground turkey chicken or beef
- 1 tbsp oil
- 1 1/2 tsp thyme dried
- 1 1/2 tsp oregano dried
- 1 tsp salt
- Ground black pepper to taste
- 1 large onion diced
- 2 minced garlic cloves or 2 tsp garlic powder
- 4 large bell peppers chopped
- 2 celery stalks diced
- 1 cup white or brown rice rinsed & drained
- 14 oz can tomato sauce low sodium
- 14 oz can diced tomatoes low sodium
- 6 cups water or low sodium broth
- 1 tbsp honey or maple syrup
- 1 tsp vinegar
- 3 bay leaves
- 1/4 cup parsley or dill finely chopped
- On Instant Pot, press Sauté and let appliance preheat on high until display says Hot.
- Swirl oil to coat and add ground meat, thyme, oregano, salt and pepper. Cook for 4 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.
- Press Cancel and add onion, garlic, bell peppers, celery, rice, tomato sauce, diced tomatoes, broth, honey, vinegar and bay leaves. No need to stir.
- Close the lid, move pressure valve to Sealing and press Pressure Cook on High for 8 minutes - with white rice, for 13 minutes - with brown rice.
- After let soup sit for 5 minutes and then release pressure using Quick Release – turn pressure valve to Venting.
- Add parsley or dill and serve warm with a dollop of yogurt or sour cream.
- Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting lid for up to 5 days.
- Freeze Leftovers: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
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