fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stuffed pepper soup served in a white ceramic soup crock with a vintage silver spoon.



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.


Units Scale


  • 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


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


  • Monterey Jack Cheese, shredded
  • Italian parsley, chopped


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.


*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

Keywords: Instant Pot Stuffed Pepper Soup, Stuffed Pepper Soup