This Instant Pot stuffed pepper soup is packed full of flavor and tastes just like stuffed peppers but without all the work! Packed full of ground beef, red and green bell peppers, rice, and lots of spices!
Are you looking for a quick and easy weeknight soup that is packed full of flavor?
Well, let me introduce you to my new favorite soup – Instant Pot stuffed pepper soup!
It’s packed full of ground beef, tomatoes, bell peppers, spices, and rice.
It’s a hearty stick to your ribs type of soup that gives you all the flavor of the vintage classic (stuffed peppers) but without all the work.
However, if you’re looking for a more traditional recipe my Ground Chicken Stuffed Bell Peppers give a similar taste but in a more traditional way.
What is an Instant Pot?
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call to let the pressure cooker natural release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
Ingredients for stuffed pepper soup
- Ground beef – This helps bulk up the soup and bring in protien and flavor. If you’re not a fan of ground beef you could use ground chicken, turkey, or even pork.
- Yellow onion – I love the classic flavor onion brings to soups and of course stuffed pepper.
- Bell peppers – A mix of both green and red bell peppers is what I love best for this soup but just like traditional stuffed peppers you can really use whatever color bell peppers you have on hand.
- Garlic – If you don’t have fresh garlic on hand you can subsitute 1 teaspoon dried ground garlic in its place.
- Italian seasoning – This helps add a touch of earthiness to the soup.
- Crushed red pepper flakes – I love this addition for just a bite of heat but feel free to skip if you’re not a fan.
- Diced tomatoes – I used plain diced tomatoes but you could use fire roasted or even Italian seasoned diced tomatoes if you have them on hand.
- Beef stock – The addition of beef stock obivously helps turn this into a soup BUT it also brings in more flavor. Chicken or vegetable stock is also doable if you don’t have beef stock on hand.
- Long grain white rice – Long grain white rice cooks in 4 minutes in the Instant Pot. If you’re using jasmine or basmati, you’ll only need to cook it for 3 minutes. I don’t recommend brown rice in this recipe as it takes substantially longer to cook.
What can I top my Instant Pot stuffed pepper soup with?
I personally love a sprinkling of fresh herbs (oregano, basil, or even parsley) and shredded cheese.
It’s the perfect bite of fresh and rich that I LOVE about stuffed peppers.
How do I store leftovers?
Store any cooled soup in airtight containers in the refrigerator for up to 3 days.
Love this Instant Pot stuffed pepper soup?
Why not try a few of my other delicious Instant Pot soup recipes?!
- Love classic soups? Try my Instant Pot Turkey Noodle Soup.
- Craving cheesy goodness? Try my Instant Pot Broccoli Cheddar Soup.
- Want something hearty and warming? Try my Instant Pot Beef Barley Soup.
- Need a classic with a twist? Try my Instant Pot Asian Chicken and Rice Soup.
- 1 pound ground beef
- 1 large yellow onion, peeled and diced
- 2 green bell peppers, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 2 (15 ounce) cans diced tomatoes
- 4 cups beef stock
- 1 cup uncooked long grain white rice
- 1 bay leaf
- Kosher salt, to taste
- Black pepper, to taste
- Heat the Instant Pot using the saute function.
- Add the ground beef and cook, stirring occasionally until the meat is browned and broken into small pieces, about 5 minutes.
- Using a slotted spoon, remove the ground beef to a bowl but leave the drippings in the Instant Pot.
- Add the onion and cook, stirring occasionally, until it is soft and just starting to brown, about 3 minutes.
- Add the bell peppers, garlic, Italian seasoning, crushed red pepper flakes, and cook for an additional minute.
- Next, add the diced tomatoes, beef stock, rice, and bay leaf. Add the ground beef back to the pot and stir to combine.
- Attach the lid and ensure the valve is in the “sealing position” and set the Instant Pot to Pressure Cook - Manual for 4 minutes.
- Once the Instant Pot has finished, allow the pressure to naturally release for 10 minutes.
- Remove the lid and stir the soup.
- Season with salt and pepper to taste and remove the bay leaf.
- Serve the soup with your desired toppings and store any leftovers in an airtight container in the fridge for up to three days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 20gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 715mgCarbohydrates: 26gFiber: 3gSugar: 7gProtein: 38g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.