Instant Pot Stuffed Pepper Soup [VIDEO]

Catalina Castravet
By Catalina Castravet
5 from 9 reviews

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.

Instant Pot Stuffed Pepper Soup Recipe
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.

Instant Pot Stuffed Pepper Soup Recipe

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 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.

  • 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.

Easy Instant Pot Stuffed Pepper Soup Recipe

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.

Topping Suggestions:

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

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 Recipe

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:

Save Recipe
5 from 9 reviews
Easy Instant Pot Stuffed Pepper Soup
Author: Catalina Castravet Serves: 6 servings
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 mins


  • 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 


  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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Wow this looks yum trying it tonight,



I love making dishes like this when fall and winter roll around. They're so yummy, and they freeze well. That means I can make enough for an army and have premade dinners ready to go!


Dana Vento

This combines two of my favorites - stuffed peppers and the Instant Pot. I love the idea of making an easy soup that has all the flavors of stuffed peppers but it so much easier to eat!


Liz Mays

I'm liking the sound of this soup a lot. I bet it's super tasty and I always like a good spicy kick!


Reesa Lewandowski

I don't have an instant pot, but I am still going to give this a try. We love stuffed peppers!



This looks so good. I'm going to have to get the ingredients so I can make it. It's been so cold and rainy here. This would be perfect.


Brianne Manz

This soup looks amazing! I love stuffed peppers and the sounds of it as a soup just makes me want to make it.


Claudia Krusch

I don't have an instant pot, but I love your recipe! It looks sooo good! 



Oh my gosh, this soup looks absolutely delicious. I need to start using my Instant Pot more.



My Instant Pot is still in its box. I need to take it out and get some courage to make this! Looks good!


Angela Ricardo Bethea

Looks like an easy recipe for tomorrow's breakfast. Will save this for tomorrow!


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!


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