Instant Pot Stuffed Pepper Soup [VIDEO]

Catalina Castravet
By Catalina Castravet
5 from 12 reviews

100 Best Instant Pot Recipes Beef Cabbage Recipes Soups and Stews

Cook time Cook time: 15 minutes

Last updated on March 15th, 2022 at 03:45 pm

Instant Pot Stuffed Pepper Soup is hearty and delicious, the best part is that you don’t have to pre-cook the rice. The soup is ready in about 30 minutes.

Soup Recipes are my favorite to make in the Instant Pot. Usually, they are the easiest and take less time and effort than the same recipe on the stove or slow cooker. I love making Stuffed Peppers in the pressure cooker and in the oven, and this soup is perfect for when you want the same flavors, without all the extra effort. You should also try my Instant Pot Lasagna Soup and the very tasty Ham and Bean Soup.

The Best Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is such a comforting meal you can make in just about 30 minutes in your electric pressure cooker. It is packed with ground beef, rice, bell peppers, and a savory broth! One of a kind dish that can be enjoyed during the busy weekdays. 

My favorite part is that after you brown the beef, you basically dump the rest of the ingredients and cook. This hearty soup is made with browned ground beef, rice, bell peppers, tomatoes, and dried herbs.

You can also make this dish with lean ground beef, chicken, or even turkey. It tastes like a delicious stuffed pepper, without all the hard work. Serve topped with a dollop of sour cream and a sprinkle of mozzarella or parmesan cheese.

How do you make Instant Pot Stuffed Pepper Soup:

This soup is very easy to make, there are two methods, one that uses cooked rice and one that uses uncooked rice:

Making Instant Pot Stuffed Pepper Soup using cooked rice:

If you already have cooked rice on hand, this is the perfect method for you. Also, if you choose to go this route, your rice will taste perfect, as it hasn’t been soaked in liquid.

  1. Follow the recipe directions and brown the beef, sauté the onion and garlic.
  2. Add all the ingredients per recipe directions, but skip adding the rice.
  3. Use 1-2 cups less of liquid, than what the recipe asks for. Depends on how thick you want the soup.
  4. Cook the soup for 4 minutes on HP with a 10-minute Natural Pressure Release.
  5. Stir in the cooked rice into individual bowls, right before serving.

Making Pressure Cooker Stuffed Pepper Soup using uncooked rice:

If you don’t have cooked rice on hand and would prefer to not dirty another pan, this method is for you. Also, this works great if you are looking to make the recipe in one pot and very quickly. The rice won’t be as perfect in texture, but it will still taste delicious.

  1. Follow the recipe directions and brown the beef, sauté the onion and garlic.
  2. Add all the ingredients per recipe directions including the uncooked rice, preferably you should rinse it before you add it to the pot.
  3. Cook the soup for 4 minutes on HP with a 10-minute Natural Pressure Release.
  4. Serve and enjoy.

How long do you cook Instant Pot Stuffed Pepper Soup?

This is one of the quickest and easiest recipes you can make in the pressure cooker. It is cooked in only 4 minutes on High Pressure, followed by a 10 minutes natural pressure release.

How to make Stuffed Pepper Soup in the Slow Cooker?

You can easily make this recipe in the slow cooker as well. It is equally hearty, delicious, and flavorful. 

  1. Brown the beef: Start by browning the beef first. Once browned, transfer it to the crockpot, along with other ingredients except for the rice.
  2. Cook: Next, close the lid, and cook on LOW for 6-8 hours. or on HIGH for 3-4 hours. About 20-30 minutes prior to serving, add the rice. Then, stir it occasionally so it does not stick to the bottom. 
  3. Serve: Enjoy it warm with your favorite toppings. 

Topping Suggestions:

  • Bacon crumbs or chopped bacon
  • Shredded parmesan cheese or Mozzarella cheese
  • Chopped green onion
  • Diced chives
  • A dollop of sour cream
  • Chopped parsley

What to serve with Stuffed Pepper Soup?

This hearty and comfort dish goes well with the following:

You might also like:

How to freeze Instant Pot stuffed pepper soup?

  • If you intend on freezing this soup, I recommend you do do NOT cook the rice with the soup. As if you freeze it with the cooked rice in the soup, once you thaw it, the rice texture will be affected.
  • Cook the soup using the “cooked rice” version, which means you don’t add the uncooked rice to the pot, but rather add cooked rice to the liquid before serving the soup.
  • Also, I recommend using quart bags to freeze this soup. Use a cup to transfer the soup from the pot into the bag. Squeeze out excess air and seal the bags. The bags can nicely be stored in the freezer for up to 3-4 months.
  • To thaw the soup, remove it from the freezer the night before serving, or put the sealed soup bag in warm water to thaw it faster.
  • Heat in a soup pan, simmer for a few minutes. Stir in cooked rice into individual bowls right before serving.

Expert tips and tricks:

  • Use leaner beef, or you can also use ground chicken, ground turkey, ground Italian sausage.
  • Adding some bacon to cook with the beef will add an amazingly rich flavor to the soup.
  • Using fresh onion and garlic will also add lots of flavors.
  • Also, feel free to use regular diced tomatoes if you wish, but the fire-roasted ones give it extra flavor. 
  • Adding dry herbs, like thyme and oregano, will add more flavor.
  • Rinse the uncooked rice before adding it to the soup.

Easy Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is hearty and delicious, the best part is that you don't have to pre-cook the rice. The soup is ready in about 30 minutes.
5 from 12 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 371kcal
Author: Catalina Castravet


  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground chicken)
  • 1 small onion (diced)
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1 tablespoon tomato paste
  • 1 can (14.5 ounces diced tomatoes)
  • 1 can (15 ounces tomato sauce)
  • 1 red bell pepper (cut into 1 inch pieces)
  • 1 green bell pepper (cut into 1 inch pieces)
  • 6 cups beef broth or chicken broth (or 4 cups if making the cooked rice method)
  • 1 cup uncooked Basmati rice (or 2 cups cooked white rice if making the cooked rice method)
  • Chopped parsley


  • Select Saute from the Instant Pot menu, and wait for it to read Hot.
  • Add olive oil to the pot, and add ground beef. Cook unmoved for 1 minute, to get a nice sear on it, this will add extra flavor.
  • Using a wooden spoon break the beef and cook until no longer pink, stirring often. This will take about 4 minutes.
  • Add the diced onion, minced garlic, Worcestershire sauce, dried oregano, dried thyme, Italian Seasoning, red pepper flakes, salt, pepper and uncooked rice if using. Stir to combine and cook for 1 minute. Note: if using cooked rice, you should NOT be adding it to the pot.
  • Add the rest of the ingredients: tomato paste, tomato sauce, diced tomatoes and bell peppers.
  • Add beef broth or chicken broth and stir to combine.
  • Cover with the lid and lock it. Point knob to sealed and cook for 4 minutes on High Pressure, followed by a 8 minutes Natural Pressure Release.
  • Release manually the remaining pressure. Open the lid and stir.
  • Open the lid and stir.
  • If you are using cooked rice, add the soup to bowls, and stir in cooked rice individually into each bowl right before serving.
  • Garnish with fresh parsley and serve.
  • If you added the rice to the soup, once you refrigerate it, the rice will absorb more liquid and will also change in texture a bit, becoming softer. When reheating it, add more broth or water to it. Simmer for 1 minute.



Calories: 371kcal | Carbohydrates: 30g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1191mg | Potassium: 522mg | Fiber: 1g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 3mg
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Wanda Lopez

I'm a huge soup lover and if it takes only 30 minutes to make I love it even more. Can't wait to give it a try.



I made this Recipe of Stuffed Pepper Soup Several times. I LOVE the Instant Pot. I've used ground beef and chicken both, and they turned out well. I've used chicken and beef broth both, and they turned out well each way. For an extra flavor punch, you can add bouillon (I use granules). I use 4 peppers (not just 2) in different color combinations. It doesn't change the flavor, just makes it prettier. I used more onion and garlic both than it called for. I'm thinking because I add the extra veggies, it makes it a little thicker (I like it thinner), so I used 3/4 cup rice after making this several times. I also cook extra rice because my husband likes more. We just add it in the bowl when serving. Don't be afraid to add the Worcestershire sauce. We don't normally like it, so I omitted it the first time. But, since I always add it. The actual flavor doesn't taste, but it does add to the overall flavor. I've added this recipe to my FAVORITES.


so happy that you enjoyed it!



This was delicious! I added some chopped carrot and a little red wine, but otherwise followed the recipe as listed. I served it with cheddar cheese and a dollop of sour cream. This was so hearty and filling (and easy)! This was an excellent recipe.


Thank you!



Using the 'cooked rice method', is a 6qt large enough to double the recipe?


No, a 6qt will be a bit too small for doubling.



Delicious wouldn't change a thing But I would like to know how to go about doubling the recipe . Got family that all want to try what I rave about Thanks Bill


happy that you loved the recipe!



What about doubling this recipe in a 8 qt. Pot


Mark E

Have made this several times. Used cooked and uncooked white rice. Prefer the rice cooked in the soup. That being said, I want to substitute brown rice or quinoa. What cooking adjustments should be made? Or should I cook them separately and add after?


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