If you are craving a cozy, comforting meal that bursts with vibrant flavors and hearty textures, this Instant Pot Stuffed Pepper Soup Recipe is exactly what you need. It takes everything you love about classic stuffed peppers—sweet bell peppers, savory ground beef, hearty rice, and tangy tomatoes—and transforms it into a rich, warming soup that’s unbelievably simple to make. Thanks to the Instant Pot, the soup cooks quickly and perfectly, blending all those fresh and pantry ingredients into a delightful bowl of goodness. Whether you want a quick weeknight dinner or something that feels like a hug in a bowl, this recipe will become one of your favorites in no time.

Ingredients You’ll Need

The image shows an arrangement of ingredients on a white marbled surface. On the top left, a white bowl holds a layer of raw ground meat, deep red in color and textured. Below it, a clear glass bowl contains a thick, red tomato sauce with chunks. To the right of the meat bowl, a smaller clear glass bowl holds a dark red tomato paste with a smooth, dense texture. Beside this, a glass jar of organic chicken base with a golden lid rests at an angle. In the middle right, three bell peppers sit: one orange at the top, one red to its right, and one yellow below. Below them, a small onion with pale golden-yellow skin is placed. On the bottom left, a white bowl is filled with shiny dark red kidney beans. Next to it, a brass measuring cup filled with white rice sits angled. Nearby, three garlic cloves with papery white skin lie close to the bottom edge. To the right of the rice, a small round white bowl contains white salt. Below that, another white bowl holds a mix of dried herbs and spices, mainly green and brown. Finally, a small glass container with clear liquid is placed near the center bottom. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient here plays an important role in creating the perfect balance of flavors and textures in your Instant Pot Stuffed Pepper Soup Recipe. These are simple, accessible items, but when combined, they offer a vibrant color palette, satisfying heartiness, and a savory depth that will have you coming back for seconds!

Olive oil: Provides a rich base for sautéing and adds a subtle fruity flavor.

1 lb lean ground beef: The classic protein that brings savory heartiness; can be swapped with ground chicken or turkey for a lighter version.
1 yellow onion, diced: Adds a sweet, aromatic foundation to balance rich ingredients.
3 cloves garlic, minced: Infuses the soup with a pungent warmth that wakes up the palate.

5 cups chicken broth: The flavorful liquid base that brings everything together; using Better Than Bouillon with water is an easy substitute.
3-4 bell peppers, diced: Brings vibrant color and sweetness reminiscent of the classic stuffed pepper dish.
19-ounce can kidney beans, drained and rinsed: Adds protein, fiber, and a creamy texture contrast to the soup.

15-ounce can diced tomatoes: Provides juicy acidity and depth of flavor throughout the soup.
5.5-ounce can tomato paste: Concentrates the tomato flavor and thickens the broth slightly.
1 tablespoon Italian seasoning: Brings aromatic herbs like oregano, basil, and thyme for a Mediterranean touch.

1 teaspoon sea salt: Enhances all the flavors, with more to taste after cooking.
1/2 cup long-grain white rice, rinsed: Adds body and a comforting bite to the soup (jasmine rice works beautifully here).
1 teaspoon apple cider vinegar or lemon juice: A splash of acidity at the end brightens and balances the rich flavors.

Fresh parsley, chopped: For a fresh, herbal garnish.
Freshly grated parmesan cheese: Optional but highly recommended for a savory finish.

How to Make Instant Pot Stuffed Pepper Soup Recipe

Step 1: Sauté the Base

Start by pressing the Sauté button on your Instant Pot. When it indicates hot, add olive oil and the ground beef. Cook it until it’s almost fully browned, then add the diced onion and garlic. Sauté for a couple more minutes until the onion softens and the beef is fully cooked. This step builds a rich flavor foundation that nothing else can replace.

Step 2: Deglaze the Pot

Pour in about a quarter cup of the chicken broth and use a spatula to scrape the bottom of the Instant Pot. This will lift any browned bits stuck to the surface, preventing a burn warning and adding incredible depth to your soup. It’s a small but crucial step that often gets overlooked.

Step 3: Add the Ingredients Layer by Layer

Next, pour in the remaining broth and carefully layer on the diced bell peppers, kidney beans, canned diced tomatoes, tomato paste, Italian seasoning, and sea salt. Add the rinsed rice last and gently push it down so it’s just submerged under the broth. Do not stir after adding the rice—this helps prevent it from sticking or clumping as it cooks under pressure.

Step 4: Pressure Cook the Soup

Seal the Instant Pot lid securely and set the vent to sealing. Cook on Manual High pressure for 5 minutes (some models call this Pressure Cook). Keep in mind, it usually takes about 25 to 30 minutes for the pot to come up to pressure before cooking begins, so plan accordingly.

Step 5: Release Pressure and Season

Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then carefully do a quick release for any remaining pressure. Open the lid, stir in the apple cider vinegar or lemon juice, and adjust seasoning by adding more salt if desired. This final acidity brightens the soup and elevates all those comforting flavors perfectly.

How to Serve Instant Pot Stuffed Pepper Soup Recipe

Garnishes

To truly make your Instant Pot Stuffed Pepper Soup Recipe shine, top it with freshly chopped parsley for a pop of herbaceous color and a sprinkle of freshly grated parmesan cheese for a savory, slightly nutty finish. These simple touches add freshness and a luxurious, melty element that makes every spoonful even more satisfying.

Side Dishes

This soup stands beautifully on its own but pairs wonderfully with crusty bread for dipping or a light green salad dressed in balsamic vinaigrette. Cornbread or garlic bread also complement the rustic, homemade vibe perfectly if you want something extra to round out the meal.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out mini bell peppers or bread bowls to echo the stuffed pepper theme visually. Another delightful idea is topping individual servings with a dollop of sour cream or Greek yogurt along with a few sliced green onions to add creaminess and a fresh crunch.

Make Ahead and Storage

Storing Leftovers

Your Instant Pot Stuffed Pepper Soup Recipe keeps beautifully in the refrigerator. Make sure to store any leftovers in an airtight container, and it will stay fresh for up to 4 days without losing any of the robust flavors or textures.

Freezing

This soup freezes wonderfully, making it a perfect meal prep option or a comforting standby on busy days. Portion it into freezer-safe containers or bags, leaving space for expansion, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat the soup gently on the stove over medium heat or in the microwave until hot throughout. If the soup has thickened too much after refrigeration or freezing, simply stir in a splash of broth or water to loosen it up and bring back that perfect, cozy consistency.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are excellent lean alternatives that will work perfectly in the Instant Pot Stuffed Pepper Soup Recipe. They provide a lighter flavor and slightly different texture but still complement the other ingredients wonderfully.

Do I have to rinse the rice before adding it?

Rinsing the rice removes excess starch, which helps prevent the soup from becoming overly thick or gummy. It’s a small extra step that ensures the rice cooks up fluffy and separated inside the soup.

Can I make this soup in a slow cooker instead of an Instant Pot?

You can, but the cooking time will be much longer. Use low heat for about 6-8 hours or high heat for 3-4 hours, adding the rice toward the last hour to avoid mushiness. The Instant Pot version is faster and intensifies the flavors more effectively due to pressure cooking.

What is the purpose of the apple cider vinegar or lemon juice?

A splash of acid at the end balances the rich and hearty flavors, making the overall taste more vibrant and less heavy. It brightens the soup beautifully without making it sour.

Can I add other vegetables to the soup?

Definitely! Diced carrots, celery, or even zucchini would be delicious additions. Just be mindful of their cooking times and adjust accordingly—heartier veggies like carrots may need to go in with the other ingredients, while quicker-cooking ones like zucchini can be added toward the end.

Final Thoughts

There’s nothing quite like the comforting familiarity of a great soup, especially when it’s as full of flavor and easy to make as this Instant Pot Stuffed Pepper Soup Recipe. It brings together all the nostalgic goodness of stuffed peppers in a cozy, hearty bowl that suits any season. I encourage you to try this recipe—it’s going to become one of your go-to meals before you know it!