Savory Instant Pot Stuffed Pepper Soup

Today’s Best Recipe is Instant Pot Stuffed Pepper Soup.

Soup is comforting, and this Instant Pot Stuffed Pepper Soup blends with your favorite comforting flavors for a satisfying bowl.

Sweet tomatoes and green peppers mixed with ground beef and rice are what you expect from stuffed peppers.

Here, we deconstruct the traditional stuffed pepper meal in soup form.

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker stuffed pepper soup!

 

It’s all the flavor you expect without having to stuff the peppers.

 

The Instant Pot for delicious soup is one of my favorite ways to use this kitchen appliance.

Craving comfort?

Here’s our family favorite hearty soup Instant Pot recipe.

Ingredients Checklist

• 1 pound ground beef
• 2 Tablespoon olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup yellow onion chopped (=1 small onion)
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can beef broth
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 tsp dried basil*
• 1/2 tsp dried oregano
• 1 cup uncooked long grain white rice
• Cheddar or mozzarella cheese, for serving (optional)

How to Make Instant Pot Stuffed Pepper Soup:

• Turn Instant Pot to the sauté function and add 1 Tablespoon of olive oil. Let heat for 1 minute.
• Add beef and onion to the pot; break up the meat as it cooks.
• Once the beef is brown, and the onion is translucent, add the remaining oil, bell peppers, and garlic and saute for 1 minute.
• Drain off any excess grease and return the meat mixture to the inner pot.
• Deglaze the pan with the broth, scraping any browned bits of meat from the bottom of the pot.
• Stir in salt and pepper, diced tomatoes, basil, and oregano.
• Add rice and stir.*
• Place lid on Instant Pot and lock into place.
• Turn the pressure valve to the “Sealing” position.
• Set cook time for 5-minute manual high pressure.
• Once cook time has ended, allow natural pressure release for 15 minutes.
• Quick Pressure Release remaining pressure.
• Serve garnished grated cheese.

This easy soup pairs well with a side salad for an easy meal.

Stove Top Soup Version:

*Same ingredients as above.

In a large pan, add 2 tablespoons olive oil over medium heat. Allow the oil to heat for 1 minute.

Add ground beef, bell peppers, and onions. While meat cooks, break up with a wooden spoon into small pieces.

Once the meat is browned and onions are translucent, drain grease from meat and pour onto a paper towel-lined plate. Set aside.

To a stockpot, over medium heat, add diced tomatoes, tomato sauce, broth, basil and oregano, salt and pepper, and cooked beef.

Bring to a slow rolling boil and reduce heat to low.

Cover and simmer for 30 minutes, stirring occasionally.

Prepare rice according to the directions on the package.

Once the soup is done, add rice and serve garnished with cheese.

Tips:

• Use low sodium beef stock if you watch your sodium. You can substitute chicken stock, chicken broth, or vegetable broth, but it will not be as rich in flavor.
• For more flavor double the herbs.
• 2 teaspoons Italian Seasoning work in place of oregano and basil.
• You can substitute the meat for Lean ground beef, ground turkey, ground pork, or ground chicken–even Italian sausage. I like a mixture of ground beef and Italian Sausage.
• You can add 2 Tablespoons of tomato paste for a thicker, more savory broth.
• Less rice makes for a thinner soup.
• *To preserve the texture, add rice to individual bowls. For leftovers, store rice and soup separately to avoid rice being mushy. If you do it this way, don’t add the ice to the Instant Pot. Instead, prepare the rice separately in the Instant Pot or follow stovetop directions to make rice while soup cooks.

Storing Leftovers or Freezing:

• Store Leftover Stuffed Pepper Soup in the refrigerator for up to 4 days. See Tip above for storing rice. If you opt to keep the rice in the soup for storage, it may absorb liquid, and reheat by adding tomato juice or additional water.
• This soup can also be frozen for up to 3 months in an airtight container. To serve, defrost the bell pepper soup in the refrigerator overnight, add in up to 1 cup of beef stock and reheat the soup to desired serving temperature.

When you’re finished, why not give your Instant Pot a deep clean with this guide.