Instant Pot Stuffed Pepper Soup [VIDEO]

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. 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. 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 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.

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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.

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

Making Instant Pot 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.

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

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.
• Adding dry herbs, like thyme and oregano, will add more flavor.
• Rinse the uncooked rice before adding it to the soup.

Instant Pot Stuffed Pepper Soup Topping Suggestions:

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

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.
• 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.

Watch Recipe Video:

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5 from 1 reviews

Easy Instant Pot Stuffed Pepper Soup

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Author: Catalina Castravet Serves: 6 servings
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 mins

Ingredients

• 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 

Instructions

1. Select Saute from the Instant Pot menu, and wait for it to read Hot.
2. 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.
3. Using a wooden spoon break the beef and cook until no longer pink, stirring often. This will take about 4 minutes.

4. 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.

5. Add the rest of the ingredients: tomato paste, tomato sauce, diced tomatoes and bell peppers.

6. Add beef broth or chicken broth and stir to combine.

7. 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.

8. Release manually the remaining pressure. Open the lid and stir.

9. Open the lid and stir.

10. If you are using cooked rice, add the soup to bowls, and stir in cooked rice individually into each bowl right before serving.

11. Garnish with fresh parsley and serve.

12. 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: 371 Carbohydrates: 30 Protein: 18 Fat: 18 Saturated Fat: 6 Cholesterol: 53 Sodium: 1191 Potassium: 522 Fiber: 1 Sugar: 2 Vitamin A: 760 Vitamin C: 44 Calcium: 62 Iron: 3

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