Instant Pot Stuffed Pepper Soup

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This Instant Pot stuffed pepper soup is comforting, delicious and deeply satisfying. Get your bowl and spoon ready! This vibrant dish is filled with hearty savory flavors from meat, veggies and a cheese garnish. If you don’t have an Instant Pot, no worries. I’ve also included stovetop directions.

📌 PIN STUFFED PEPPER SOUP

Serving of Instant Pot stuffed pepper soup with cheese. Served in a soup bowl with handle.

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During cold-weather months, there’s nothing more soothing than a warm flavorful bowl of Instant Pot stuffed pepper soup. The savory aromas rising from the pot are completely irresistible. It’s what makes this hearty nourishing dish a family favorite.

The secret to good soup is making it from scratch. Just like Grandma would do. Compared to stovetop preparation, using an Instant Pot for this recipe speeds up the cooking process. With this in mind, stuffed pepper soup is the ideal solution for a quick healthy meal during the busy work week.

It’s also perfect on weekends too. Spending less time in the kitchen, means more time we can spend with the family. During the winter holiday break, make this soup in advance and freeze it. Take it to the cabin so you’ll have a ready-made meal to enjoy after a fun afternoon of sledding or skiing.

A warm comforting bowl of Instant Pot soup garnished with shredded Jack cheese and parsley.

🛒 INGREDIENTS

This Instant Pot stuffed pepper soup comes together quickly with fresh meat and veggies, and some basic pantry staples.

Here’s what you’ll need.

STUFFED PEPPER SOUP

  • Ground beef
  • Onion
  • Green bell peppers
  • Red bell pepper
  • Garlic cloves
  • Granulated sugar
  • Smoked paprika
  • Dried oregano
  • Sea salt
  • Black pepper
  • Cans diced tomatoes
  • Chicken stock
  • Long-grain white rice
  • Bay leaf

FOR UMAMI BOOST AFTER COOKING

  • Olive oil
  • Worcestershire sauce

GARNISHES

  • Monterey Jack cheese
  • Italian parsley
Ingredients for making Instant Pot stuffed pepper soup.

🧅 EASY INGREDIENT SUBSTITUTIONS

Missing an ingredient for this Instant Pot stuffed pepper soup recipe? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.

  • Ground Beef: A delicious swap is Italian sausage. Or try a different protein like ground chicken or ground turkey. Because poultry are dryer-type meats without the juiciness of beef, you’ll want to compensate for this by adding olive oil or butter to bring in some rich savory flavor.
  • Onion: Use shallots instead.
  • Bell Peppers: Green bell peppers have a strong flavor, while red bell peppers are slightly sweeter. Use the type you have on hand or a mix of several colors: yellow, orange, red or green. Another flavorful option: use poblano peppers, seeded and diced.
  • Garlic Cloves: There are 2 great swaps! Garlic powder: 1/4 teaspoon garlic powder is equivalent to 2 cloves of fresh garlic. Garlic flakes: 1/2 teaspoon garlic flakes equals 1 clove of fresh garlic.
  • Smoked Paprika: Use a bit of chipotle pepper powder. It has a nice earthy taste. Made from smoked, dried jalapeño peppers, it’s the closest spice to smoked paprika. You can also try chili powder, cayenne powder, or regular paprika with a pinch of cumin.
  • Dried Oregano: Try Italian seasoning, basil, thyme or dried marjoram.
  • Canned Diced Tomatoes: Use fresh tomatoes instead: 2 cups freshly-diced tomatoes is equal to 1 (14.5-ounce) can diced tomatoes. Another great option: cans of Rotel diced tomatoes with green chilies.
  • Chicken Stock: Sub with chicken broth, beef stock, beef broth, vegetable broth, or vegetable stock. You can also use water with bouillon cubes or granulated bouillon. Or use Better Than Bouillon.
  • Long-Grain White Rice: Use white Jasmine rice or basmati rice instead. In the Instant pot, long-grain rice cooks in 4 minutes. If using Jasmine or Basmati, you’ll only need to cook it for 3 minutes. Do not use long-grain brown rice. It has a hard tough hull. The cook time would be substantially longer. By the time the rice is tender, the bell peppers would be mushy.
  • Monterey Jack Cheese (garnish): Sub with mozzarella cheese. Or try something different. Use a dollop of sour cream!
Stuffed pepper soup served in a white ceramic soup crock with a vintage silver spoon.

📖 RECIPE STEPS

RECIPE PREP: In a fine-mesh strainer, rinse uncooked rice under cold running water. Swish the grains back and forth with your fingers until the milky water runs clear. Removing the surface starch will prevent the rice from developing a gooey texture while cooking.

  • STEP 1: Heat the Instant Pot using the “Saute” function. Add ground beef. Break it into small pieces with a wooden spoon. Stir until the meat is browned with no more pink, about 5 minutes. If using extra lean ground beef, stir in a drizzle of olive oil to add some delicious moisture.
  • STEP 2: With a slotted spoon, remove ground beef from the pot. Transfer it to a medium bowl. Leave the drippings in the pot. Add the onion. Cook, stirring frequently, about 3 minutes until onion is lightly caramelized. Add bell peppers, garlic, oregano and paprika. Cook 1 minute. Return ground beef to the pot. Stir briefly to combine.
  • STEP 3: Add diced tomatoes (with their juices), chicken stock, rice and bay leaf. Stir to combine. Attach Instant Pot lid. The valve should be in the “sealing position.” Set Instant Pot to “Pressure Cook – Manual” for 4 minutes. Once Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes.
  • STEP 4: Carefully remove the lid. Stir the soup. Remove bay leaf. Add a drizzle of olive oil and some Worcestershire sauce. Adjust seasonings to taste. Ladle stuffed pepper soup into bowls. Garnish with shredded Monterey Jack cheese and chopped Italian parsley.
How to make Instant Pot Stuffed Pepper Soup in 4 easy steps.

🥘 HOW TO MAKE STUFFED PEPPER SOUP ON STOVETOP

No Instant Pot pressure cooker? No problem. Make this soup on stovetop. It’s how Grandma would prep all her homemade soups. This method takes a little more time, but the outcome will be equally delicious!

  • STEP 1: Make steamed rice in a small pot. Follow package instructions for water/rice ratio. While the rice is cooking, continue making the recipe.
  • STEP 2: In a Dutch oven over medium heat cook the beef until no longer pink, breaking up chunks with a wooden spoon.
  • STEP 3: Stir in all the remaining ingredients EXCEPT the rice. Bring soup to a boil then reduce the heat. Simmer uncovered for 30 minutes or until the bell peppers are tender.
  • STEP 4: Add cooked rice to the pot. Simmer 10 minutes more with the pot uncovered. Remove bay leaf. For more umami flavor, stir in some olive oil and Worcestershire sauce. Adjust seasonings to taste. Ladle the soup into bowls. Garnish as desired.

KITCHEN SMARTS: When using the stovetop method, the rice is cooked separately. If the rice was cooked together with the rest of the ingredients, it would soak up a great deal of the liquid in the pot. It’s not what we want.

Overheat view of Instant Pot stuffed pepper soup on a serving table with garnishes.

👩🏻‍🍳 RECIPE FAQ

These are the most commonly asked questions when making Instant Pot stuffed pepper soup, and the most helpful answers for recipe success.

What is an Instant Pot?

Instant Pot is a brand of multi-functional electric pressure cookers. It slow cooks, high pressure cooks, steams, cooks rice, and warms. It can roast chicken and meat, and make a myriad of meals in less time than stovetop. It can even be used for making yogurt and desserts.

Tasty recipe variations?

For incredible flavor, use half ground beef and half Italian sausage. Add veggies like baby spinach or baby kale. For a Mexican touch, replace the bell peppers with seeded and diced poblano chiles. Or add in a can of diced green fire-roasted chiles. For mild heat, garnish stuffed pepper soup with pepper Jack cheese or a sprinkling of red pepper flakes.

How to make this a vegetarian recipe?

Skip the meat. Use celery instead. Sauté the onion and celery in olive oil. Consider adding a bit of Worcestershire sauce for a beautiful umami boost. Skip the dairy cheese topping. Instead, garnish with a drizzle of olive oil plus a sprinkling of chopped Italian parsley or cilantro.

What to pair with stuffed pepper soup?

This hearty soup is a meal all on its own. But small servings can be paired with a crisp garden salad. Serve with elevated Jiffy cornbread, cheesy breadsticks, or rustic bread with spreadable butter. Another option is serving with dollops of sour cream and crushed tortilla chips.

How to store leftover soup?

Transfer stuffed pepper soup to a sturdy container with snap-on lid. Refrigerate up to 4 days. Or freeze up to 1 month. When ready to use, pull it from the freezer and defrost it in the fridge overnight. Rewarm on stovetop or in the microwave, stirring in some additional chicken stock.

Two single servings of stuffed pepper soup recipe.

🍲 MORE DELICIOUS SOUP RECIPES

If you enjoyed this Instant pot stuffed pepper soup, you’ll also want to try these flavorful, comforting soup recipes. Add them to your recipe arsenal. Print your favorites for later or pin them to Pinterest.

Stuffed pepper soup served in a white soup crock, and garnished with Italian parsley and cheese.

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This Instant Pot stuffed pepper soup gets high marks from friends and family who’ve enjoyed this recipe. If you too are impressed with the flavors and textures of this wholesome meal, give it a 5-star rating in the comments.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Stuffed pepper soup served in a white ceramic soup crock with a vintage silver spoon.

INSTANT POT STUFFED PEPPER SOUP


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Description

Instant Pot stuffed pepper soup is savory, comforting and so delicious. This nourishing meal features hearty veggies and tasty ground beef. It’s garnished with Jack cheese and Italian parsley.


Ingredients

Units Scale

INSTANT POT STUFFED PEPPER SOUP

  • 1 pound ground beef
  • 1 large onion, diced
  • 2 green bell peppers, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, pressed or minced
  • 1/2 tablespoon granulated sugar
  • 2 teaspoons dried oregano
  • 1 1/4 teaspoons smoked paprika
  • 1 teaspoon sea salt, or to taste
  • 1 teaspoon black pepper
  • 2 (15-ounce) cans diced tomatoes
  • 4 cups chicken stock
  • 1 cup uncooked long-grain white rice*
  • 1 bay leaf

FOR UMAMI BOOST AFTER COOKING

  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons Worcestershire sauce

GARNISHES

  • Monterey Jack Cheese, shredded
  • Italian parsley, chopped

Instructions

RECIPE PREP: In a fine-mesh strainer, rinse uncooked rice under cold running water. Swish the grains back and forth with your fingers until the milky water runs clear. Removing the surface starch will prevent the rice from developing a gooey texture while cooking.

  1. Heat the Instant Pot using the “Saute” function. Add ground beef. Break it into small pieces with a wooden spoon. Stir until the meat is browned with no more pink, about 5 minutes. If using extra lean ground beef, stir in a drizzle of olive oil to add some delicious moisture.
  2. With a slotted spoon, remove ground beef from the pot. Transfer it to a medium bowl. Leave the drippings in the pot. Add the onion. Sauté about 3 minutes until onion is lightly caramelized. Add bell peppers, garlic, oregano and paprika. Cook 1 minute. Return ground beef to the pot. Stir briefly to combine.
  3. Add diced tomatoes (with their juices), chicken stock, rice and bay leaf. Stir to combine. Attach Instant Pot lid. The valve should be in the “sealing position.” Set Instant Pot to “Pressure Cook – Manual” for 4 minutes. Once Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes. 
  4. Carefully remove the lid. Stir the soup. Remove bay leaf.  Add a drizzle of olive oil and some Worcestershire sauce. Adjust seasonings to taste. Ladle stuffed pepper soup into bowls. Garnish with shredded Monterey Jack cheese and chopped Italian parsley.

Notes

*ABOUT THE RICE: If you don’t have long-grain white rice, use white Jasmine rice or basmati rice instead. In the Instant pot, long-grain rice cooks in 4 minutes. If using Jasmine or Basmati, you’ll only need to cook it for 3 minutes. Do not use long-grain brown rice. It has a harder tougher hull that takes substantially longer to cook. By the time the rice is tender, the bell peppers will be mushy.

HOW TO STORE LEFTOVERS: Transfer soup to a sturdy container with snap-on lid. Refrigerate up to 4 days. Or freeze up to 1 month. When ready to use, defrost frozen soup in the fridge overnight. Rewarm on stovetop or in the microwave, stirring in some additional chicken stock.

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

STUFFED PEPPER SOUP > JOIN THE CONVERSATION

Have you assembled or tried a different stuffed pepper soup Instant Pot recipe? Did the comforting taste and hearty textures have you reaching for another serving? Below, share your thoughts on this savory one-pot meal.

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10 Comments

  1. This stuffed pepper soup is incredible! So perfect on a chilly day, I’ll definitely be making this a lot come winter. Thanks for the recipe!






  2. Oh my gosh!!! This is SO GOOD! With this cold-weather season, I have to start using my Instant Pot more. I love stuffed peppers and they are so perfect in this soup! Delicious.






  3. So delicious! I loved your Easy Ingredient Substitution section too! We go through a lot of smoked paprika so it was very helpful to see how to make something similar when I run out but can’t go out! Thank you for a delicious and easy recipe!