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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.
Course Main Course
Cuisine Italian
Keyword Instant Pot Stuffed Pepper Soup
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