This Instant Pot Stuffed Pepper Soup brings together the comforting flavors of classic stuffed bell peppers in a warm, hearty soup. Made with ground beef, bell peppers, rice, tomatoes, beans, and Italian seasoning, it is an easy pressure cooker meal that is perfect for a cozy dinner.
Instant Pot Stuffed Pepper Soup
If you enjoy stuffed bell peppers but do not want to spend time filling and baking each pepper, this Instant Pot Stuffed Pepper Soup is a simple and satisfying alternative. It has the same familiar ingredients and rich flavor, but everything cooks together in one pot for an easy soup-style meal.
This recipe is especially nice during the fall and winter months, when a hot bowl of soup feels extra comforting. The pressure cooker helps the flavors come together quickly, making this a practical option for busy weeknights or relaxed weekend dinners.
The soup is made with simple, flavorful ingredients, including lean ground beef, diced bell peppers, onion, garlic, beef broth, tomato paste, diced tomatoes, red kidney beans, long grain rice, and Italian seasoning. The rice cooks right in the soup, helping make it filling and hearty without extra steps.
Ingredients
- 1 pound lean ground beef
- 1 onion, diced
- 3 teaspoons garlic, minced
- 5 cups beef broth
- 3 peppers, diced, such as green, red, and yellow bell peppers
- 5 ounces tomato paste
- 1 19-ounce can red kidney beans, drained
- 1 15-ounce can diced tomatoes
- 3/4 cup uncooked long grain rice, not instant rice
- 2 teaspoons Italian seasoning
- 1/4 teaspoon dried chili flakes, optional
- Grated Parmesan cheese, for garnish
How To Make Stuffed Pepper Soup In The Instant Pot
Set the Instant Pot to Sauté and add the lean ground beef. Cook until the beef is browned, breaking it apart as it cooks. Drain off any excess grease, then add the diced onion and minced garlic. Continue cooking until the onion has softened and the garlic is fragrant.
To help prevent a burn notice, deglaze the Instant Pot after browning the beef. Add a small amount of the beef broth to the pot and scrape the bottom with a spatula to loosen any browned bits. This step also adds more flavor to the soup because those browned pieces are full of savory taste.
In a separate bowl or measuring cup, stir the tomato paste into the remaining beef broth until well combined. This step is optional, but it helps the tomato paste blend more evenly throughout the soup.
Add the diced tomatoes, drained red kidney beans, diced peppers, Italian seasoning, and dried chili flakes, if using, to the Instant Pot insert.
Rinse the long grain rice under cold running water until the water runs clear. Add the rinsed rice to the Instant Pot. Rinsing helps remove excess starch and keeps the soup from becoming too thick or cloudy while it cooks.
Pour in the beef broth and tomato paste mixture, then stir everything together until the ingredients are evenly distributed.
Place the lid on the Instant Pot and lock it into position. Turn the steam release knob to Sealing. Cancel the Sauté function, then cook on Manual high pressure for 10 minutes.
When the cooking cycle is finished, allow the pressure to release naturally for 5 minutes. After the 5 minutes are up, carefully turn the steam release knob to Venting to quick release any remaining steam. Once the pin drops, unplug the pressure cooker and open the lid away from your face.
Stir the soup well before serving. Ladle it into bowls and garnish each serving with grated Parmesan cheese for extra flavor.
Instant Pot Stuffed Pepper Soup
This Instant Pot Stuffed Pepper Soup is a hearty pressure cooker recipe with the classic flavors of stuffed bell peppers. Ground beef, peppers, rice, beans, tomatoes, broth, and Italian seasoning cook together into a warm and filling soup.
Author: Judy Wilson
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: American
Servings: 8
Ingredients
- 1 lb lean ground beef
- 1 onion, diced
- 3 tsp garlic, minced
- 5 cups beef broth
- 3 peppers, diced, such as green, red, and yellow bell peppers
- 5 ounces tomato paste
- 1 19-ounce can red kidney beans, drained
- 1 15-ounce can diced tomatoes
- 3/4 cup uncooked long grain rice, not instant rice
- 2 tsp Italian seasoning
- 1/4 tsp dried chili flakes, optional
- Grated Parmesan cheese, for garnish
Instructions
- Set the Instant Pot to Sauté. Add the ground beef and cook until browned. Drain any grease, then add the diced onion and minced garlic. Cook until the onion has softened.
- Deglaze the pot by adding a small amount of beef broth and scraping the bottom with a spatula to loosen any browned bits. This helps prevent a burn notice and adds flavor.
- Stir the tomato paste into the remaining beef broth until combined. This optional step helps distribute the tomato flavor more evenly.
- Add the diced tomatoes, red kidney beans, diced peppers, Italian seasoning, and dried chili flakes, if using, to the Instant Pot.
- Rinse the rice under cold running water until the water runs clear, then add the rice to the pot.
- Pour in the beef broth and tomato paste mixture. Stir until everything is well combined.
- Secure the lid and set the steam release knob to Sealing. Cancel Sauté and cook on Manual high pressure for 10 minutes.
- When the cooking cycle ends, let the pressure release naturally for 5 minutes.
- Turn the steam release knob to Venting and quick release any remaining pressure.
- After the pin drops, unplug the pressure cooker and carefully open the lid away from you. Stir the soup.
- Serve hot in bowls and garnish with grated Parmesan cheese.
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
