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Instant Pot Stuffed Pepper Soup Recipe

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3.9 from 39 reviews

This Instant Pot Stuffed Pepper Soup is a hearty, flavorful, and comforting dish inspired by classic stuffed peppers. It combines lean ground beef, bell peppers, beans, and rice in a savory tomato broth seasoned with Italian herbs. Perfect for a quick and wholesome weeknight meal, this soup uses the Instant Pot to develop rich flavors while cooking the ingredients to tender perfection in under an hour.

  • Total Time: 53 minutes
  • Yield: 6 servings

Ingredients

Meat and Aromatics

  • 1 lb lean ground beef (can substitute ground chicken or turkey)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced

Liquids and Broth

  • 5 cups chicken broth (or 5 teaspoons chicken Better Than Bouillon + 5 cups water)
  • 1 teaspoon apple cider vinegar or lemon juice

Vegetables and Beans

  • 3-4 bell peppers, diced
  • 19 ounce can kidney beans, drained and rinsed
  • 15 ounce can diced tomatoes

Tomato and Seasonings

  • 5.5 ounce can tomato paste
  • 1 tablespoon Italian seasoning (homemade or store-bought)
  • 1 teaspoon sea salt (plus more to taste after cooking)

Grains and Garnishes

  • 1/2 cup long-grain white rice, rinsed (jasmine rice recommended)
  • Fresh parsley, chopped (for garnish)
  • Freshly grated parmesan cheese (for garnish)
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Sauté: Press the Sauté button on the Instant Pot. When the display reads ‘hot,’ add the olive oil and then the ground beef. Cook until almost fully browned. Add the diced onion and minced garlic, continuing to sauté for a couple more minutes until the onion softens and the beef is fully cooked.
  2. Deglaze: Pour about 1/4 cup of the chicken broth into the pot and use a spatula to scrape up any browned bits stuck to the bottom to prevent a burn warning during pressure cooking.
  3. Add Ingredients: Pour in the remaining chicken broth. Layer the diced bell peppers, kidney beans, diced tomatoes, tomato paste, Italian seasoning, and sea salt on top. Then sprinkle the rinsed rice evenly over the top, pressing it down gently so it is just submerged in the broth. Do not stir the ingredients.
  4. Cook under Pressure: Secure the Instant Pot lid and set the valve to sealing. Select the Manual or Pressure Cook setting on high pressure and set the timer for 5 minutes. Allow 25-30 minutes for the Instant Pot to come to pressure before cooking starts.
  5. Release Pressure and Season: When cooking finishes, let the pressure release naturally for 5 minutes, then quick release the remaining pressure carefully. Open the lid, stir in the apple cider vinegar or lemon juice, then taste and adjust salt as needed.
  6. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and grated parmesan cheese if desired. Store leftovers in an airtight container in the refrigerator and consume within 4 days.

Notes

  • You can substitute ground turkey or chicken for the ground beef to lighten the dish.
  • Homemade Italian seasoning typically includes dried basil, oregano, rosemary, thyme, and marjoram.
  • Do not stir after adding rice to prevent it from sticking to the bottom and triggering a burn notice.
  • If you do not have chicken broth, dissolve Better Than Bouillon chicken base in water as directed.
  • Adjust the number of bell peppers based on size and personal preference for more or less vegetable texture.
  • Freshly grated parmesan adds a nice salty, nutty flavor as a garnish but is optional.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 38 minutes (including pressure build and release)
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/instant-pot-stuffed-pepper-soup-recipe/