If you love the flavors of classic stuffed peppers but want a quicker, cozy alternative, this Instant Pot Stuffed Pepper Soup Recipe is an absolute game-changer. Bursting with tender ground beef, vibrant bell peppers, hearty rice, and a rich, tomato-based broth, this soup captures all that comforting flavor in every spoonful. Whether you’re searching for a satisfying weeknight dinner or a crowd-pleasing meal to warm you up, this recipe brings it all together with minimal fuss and maximum taste.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in building the amazing layers of flavor and texture in this soup. From the aromatic sautéed onions and garlic to the fire-roasted tomatoes that kick up the depth, every component is key to creating an unforgettable meal.
- 1/2 medium onion (chopped): Adds a subtle sweetness and depth when sautéed, forming the flavor base.
- 1 tablespoon olive oil: For sautéing the onion and ground beef with a touch of richness.
- 3/4 cup uncooked rice (jasmine recommended): Creates heartiness and thickens the soup to a perfect consistency.
- 1.5 pounds extra lean ground beef (95% lean): Brings savory gusto and protein.
- 1 red bell pepper (chopped finely): Offers sweetness and vibrant color.
- 1 green bell pepper (chopped finely): Adds a slight bitterness and crunch-like texture in the soup.
- 1 (13.5 fluid ounce) can tomato sauce: Provides a smooth, rich tomato flavor that binds the other ingredients.
- 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices): Boosts smoky, charred undertones and juicy bursts throughout the broth.
- 4 cups chicken broth: The flavorful liquid base that ties everything together.
- 3 cloves garlic (minced): Infuses savory aroma and essential depth.
- 3 dashes Italian seasoning: A herbal medley to complement the pepper flavors.
- 1 teaspoon paprika: Adds a gentle smoky warmth and color.
- Salt & pepper (to taste): Enhances all the flavors perfectly.
How to Make Instant Pot Stuffed Pepper Soup Recipe
Step 1: Sauté the Aromatics and Brown the Beef
Start by chopping your onion and adding it to the Instant Pot with olive oil. Using the sauté function, cook the onion for about 3 minutes until it’s soft and fragrant. Next, add the ground beef and continue cooking for another 3 to 4 minutes, breaking it up as it browns. This step really unlocks the essential savory flavors that form the heart of your soup.
Step 2: Add the Remaining Ingredients and Rice
Once the beef is browned, add your finely chopped red and green bell peppers, tomato sauce, fire-roasted diced tomatoes with their juices, minced garlic, chicken broth, Italian seasoning, paprika, and rinsed rice. Give everything a good stir so all those flavors begin to mingle. Rinsing the rice before adding it stops it from getting gummy and helps it cook up just right. Keep in mind that if you prefer a less thick soup, reduce the rice to 1/2 cup.
Step 3: Pressure Cook the Soup
Seal the Instant Pot lid and set the valve to the “sealing” position. Set the pressure cooker to high for 10 minutes. Remember, your Instant Pot will take about 10–15 minutes to reach the right pressure before the cooking time begins. Once the timer goes off, use the quick release to let out the steam, carefully opening the pot when safe.
Step 4: Season and Adjust
Give your soup a taste and season with salt and pepper as needed. This step lets you customize the dish to your preferred savory and spicy balance. Now your Instant Pot Stuffed Pepper Soup Recipe is ready to enjoy!
How to Serve Instant Pot Stuffed Pepper Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese or a dollop of sour cream on top adds a creamy, tangy richness that nicely complements the robust soup. Fresh chopped parsley or cilantro brings a pop of green brightness and freshness to every bowl.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic breadsticks to soak up every last drop. A crisp green salad with a light vinaigrette provides a refreshing contrast to the hearty, warm soup, rounding out the meal perfectly.
Creative Ways to Present
Serve the soup in rustic bread bowls for an inviting presentation that keeps things casual yet charming. You could also ladle it over steamed rice or even mashed potatoes for a comforting twist that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Your Instant Pot Stuffed Pepper Soup Recipe keeps well in the fridge for up to 4 days when stored in an airtight container. The flavors actually deepen with time, making leftovers even more delicious the next day.
Freezing
For longer storage, freeze the soup in individual portions in freezer-safe containers or freezer bags. It will stay good for up to 3 months. Just remember to leave some space for expansion while freezing.
Reheating
Reheat your soup gently on the stovetop over medium heat or in the microwave until steaming hot, stirring occasionally to ensure even heating. If the soup thickens too much, add a splash of water or broth to loosen it back up to your liking.
FAQs
Can I use a different type of rice for this soup?
Absolutely! While jasmine rice is recommended for its fragrance and texture, you can use long-grain white rice or brown rice. Keep in mind that brown rice may require longer cooking time or pre-cooking before adding.
Is it possible to make this soup vegetarian?
Yes, you can substitute the ground beef with plant-based alternatives or extra beans, and use vegetable broth instead of chicken broth to create a vegetarian-friendly version without losing that hearty feel.
How spicy is this Instant Pot Stuffed Pepper Soup Recipe?
This soup has a mild warmth thanks to the paprika but is not spicy hot. You can kick up the heat by adding red pepper flakes or a dash of hot sauce if you like a little extra kick.
Can I prepare this recipe without an Instant Pot?
Definitely! You can make it on the stovetop by sautéing the onion and beef in a large pot, then adding the rest of the ingredients and simmering for 30–40 minutes, until the rice is tender and flavors melded.
How thick should the soup be?
The soup tends to be thick and hearty thanks to the rice absorbing much of the liquid. If you prefer a more broth-like soup, reduce the rice quantity to 1/2 cup or add more broth to reach your desired consistency.
Final Thoughts
I can’t recommend this Instant Pot Stuffed Pepper Soup Recipe enough for busy nights when you crave comfort food without a big time investment. It’s simple, full of flavor, and has that just-like-home taste that keeps you coming back for seconds. Give it a try—you might just discover your new favorite weeknight soup!
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Instant Pot Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Stuffed Pepper Soup is a hearty and flavorful meal inspired by the classic stuffed pepper flavors, made easy and quick with your Instant Pot. Packed with lean ground beef, bell peppers, rice, and a rich tomato base, this comforting soup comes together in under 30 minutes, perfect for a nutritious weeknight dinner.
Ingredients
Vegetables and Aromatics
- 1/2 medium onion, chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
Meat and Grains
- 1.5 pounds extra lean (95% lean) ground beef
- 3/4 cup uncooked jasmine rice (rinsed)
Liquids and Canned Goods
- 1 (13.5 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
Oils and Seasonings
- 1 tablespoon olive oil
- 3 dashes Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Sauté aromatics and brown beef: Chop the onion and add it to your Instant Pot with the olive oil. Press the sauté button and cook for about 3 minutes until the onion softens. Add the ground beef and continue cooking for another 3 to 4 minutes, stirring occasionally, until the beef is browned.
- Add remaining ingredients: Rinse the jasmine rice under running water using a sieve. Add the rinsed rice, finely chopped red and green bell peppers, tomato sauce, fire-roasted diced tomatoes with their juices, chicken broth, minced garlic, Italian seasoning, and paprika to the Instant Pot. Stir all ingredients together to combine well. Note: For a less thick soup, use 1/2 cup of rice instead of 3/4 cup. Be mindful not to fill the Instant Pot beyond the recommended fill line.
- Pressure cook the soup: Close the Instant Pot lid and set the valve to the “sealing” position. Select the high pressure setting and cook for 10 minutes. It will take approximately 10 to 15 minutes for the Instant Pot to reach full pressure before cooking begins. Once the cooking cycle completes, perform a quick pressure release by carefully turning the valve to “venting.” Open the lid once the pressure has fully released.
- Season and serve: Taste the soup and season with additional salt and pepper as needed. Stir well and serve warm for a satisfying meal.
Notes
- Rinsing the rice before adding it to the soup prevents excess starch, resulting in a better texture.
- Adjust the rice quantity to control the thickness of the soup—use less rice for a thinner consistency.
- Be cautious not to exceed the maximum fill line of the Instant Pot to ensure proper pressure cooking.
- This soup can be garnished with fresh herbs like parsley or basil if desired.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
