Instant Pot Stuffed Pepper Soup

Enjoy all the flavors of stuffed peppers in this Instant Pot Stuffed Pepper Soup. You can make this delicious soup recipe in minutes.

It is easier to make green pepper soup with all the flavors of stuffed bell peppers than it is to make stuffed peppers.

Stuffed bell peppers are delicious but take time to make. It is also hard to judge just when the bell peppers are perfectly tender as they bake in the oven.

No more disappointing stuffed bell peppers when you make this Stuffed Peppers Soup recipe instead.

It is the perfect time of year to enjoy a big bowl of soup. This recipe is a recipe request that came through on my Just Instant Pot Recipes Facebook group.

Have you joined the Flour On My Face Just Instant Pot Recipes Facebook group? Come hang out with others who love their Instant Pot and like sharing their favorite IP recipes!

Recipe Prep & Notes

• Brown the ground beef: Brown the ground beef using the sauté setting on the Instant Pot. Once done press the cancel button to turn off the appliance. Using pot holders to protect your hands carefully lift the inner pot from the appliance and poor the browned beef into a colander over the garbage can. (Never drain grease into the sink). Press the ground beef with the back of a large spoon to squeeze as much grease from the meat as possible. Return the meat to the inner pot and replace it back in the appliance.

• Bell peppers: Core and seed the fresh bell peppers and cut them into thin slices.
• Diced onion: Trim the ends off the onion with a sharp knife and remove the onion peel. Slice the onion and then dice the onion slices.
• Minced Garlic: I like to use jarred minced garlic but you can use fresh garlic if that is what you have. You will need a heaping tablespoon of minced garlic.
• Ground Pepper: I have used ground white pepper but you can use ground black pepper. Use the amount in the recipe and adjust the salt and pepper to your tastes.

FAQ'S

Recipe tips using rice in soup

If you are tired of mushy rice in your Instant Pot soup recipes I have a tip for you!

After making literally hundreds of homemade soup recipes I have discovered how to prevent mushy rice.

The secret to the perfect white rice in all of your Instant Pot soup recipes is to use instant rice.

For the past year or so I have been using Minute Rice or Instant Rice in all of my Instant Pot soup recipes that have rice in the ingredients.

Instant rice products are real white rice that has been cooked and dried so you can cook it in minutes.

Much like many of the dehydrated vegetable recipes I have been sharing. Once rehydrated the rice looks and tastes just like you made the white rice yourself.

I have found that the dried rice holds its shape and does not get mushy in your leftover Instant Pot soup recipes.

Even when you freeze it.

You do not add the Instant Rice to the Instant Pot until the soup has finished pressure cooking.

The heat from the liquid and the inside of the pressure cooker is enough to cook the Instant dried rice perfectly in all soup recipes.

Instant Pot Best Tips

• Browning ground beef in the Instant Pot: I prefer to brown ground beef in a skillet on the stove instead of using the sauté setting on the Instant Pot. It is much safer and easier to drain the hot grease from browned ground beef when using a skillet than it is to lift the hot bulky aluminum inner pot of the Instant Pot.

Ingredients

• 1 lb. lean ground beef, browned
• small onion, diced
• 1 tablespoon minced garlic
• 2 large green bell peppers, cored, seeds removed and sliced thinly
• 24 oz. can crushed tomatoes
• 1 ½ teaspoons Italian Seasoning
• 1 teaspoon salt
• ½ teaspoon ground white pepper or 1 teaspoon ground black pepper
• 4 cups beef broth or one 32 oz. carton of broth
• ½ cup Instant white rice or 1 cup cooked white rice
• shredded cheese (optional)

Directions

1. Brown the ground beef using the sauté setting on the Instant Pot or brown it in a skillet. Drain the ground beef well. Return the drained ground beef to the Instant pot.
2. Add the sliced bell pepper, diced onion and minced garlic to the pot.
3. Next add the Italian seasoning, salt and pepper.
4. Pour the crushed tomatoes into the inner pot and pour the beef broth in.
5. Use a wooden spoon to stir and mix the ingredients.
6. Twist the pressure cooker lid on, set the valve to the sealing position.
7. Press the manual button and set the timer for 5 minutes.
8. When done pressure cooking do a quick release of the steam by carefully pushing the valve to the open position with a long spoon. Press the cancel button to turn the appliance off. Unplug the Instant Pot. Once the pressure is released carefully open the lid away from your body. Place the lid down on a towel.
9. Add the Instant Rice to the soup and mix with a wooden spoon to stir the rice in. Place the lid back on and lock in place. Push the valve to the sealing position to trap the heat inside the pot. Allow the rice to cook for about 15 minutes or until tender. Serve the soup in a bowl and top with shredded cheese. If using cooked long grain white rice add the cooked rice to the Instant Pot as done for the Instant Rice. Allow the rice to heat up and serve.
10. Makes about 8 one cup servings.

Adjust the salt and pepper per serving and top each bowl with shredded cheese.

Popular Instant Pot Soup Recipes

Related Recipes

• Crock Pot Stuffed Bell Peppers
• Southwestern Stuffed Peppers
• Crock Pot Italian Ground Beef and Rice Casserole
• How To Make Instant Pot Sausage and Peppers
• How To Freeze Sweet Bell Peppers

Print the recipe below

Instant Pot Stuffed Pepper Soup

Arlene Mobley - Flour On My Face

Instant Pot Stuffed Pepper Soup

All the flavors of stuffed bell peppers in a soup bowl. Stuffed Pepper Soup is easy to make in the Instant Pot. Turns out perfect every time. 

5 from 1 vote

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Prep Time 20 mins

Cook Time 5 mins

Course Main Dish, Soup

Cuisine American

Servings 8 Servings

Calories 198 kcal

Ingredients  

1x2x3x

• ▢ 1 lb. lean ground beef (browned)
• ▢ 1 small onion (diced)
• ▢ 1 tablespoon minced garlic
• ▢ 2 large green bell peppers (cored, seeds removed and sliced thinly)
• ▢ 24 oz. can crushed tomatoes
• ▢ 1 ½ teaspoons Italian Seasoning
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon ground black pepper
• ▢ 4 cups beef broth
• ▢ ½ cup Instant white rice or 1 cup cooked white rice
• ▢ ½ cup shredded cheese (optional)

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Instructions 

• Brown the ground beef using the sauté setting on the Instant Pot or brown it in a skillet. Drain the ground beef well and pour the drained ground beef to the Instant pot.
• Add the sliced bell pepper, diced onion and minced garlic to the pot.
• Next add the Italian seasoning, salt and pepper.
• Pour the crushed tomatoes into the inner pot and pour the beef broth in. Use a wooden spoon to stir and mix the ingredients.
• Twist the pressure cooker lid on, set the valve to the sealing position.
• Press the manual button and set the timer for 5 minutes.
• When done pressure cooking do a quick release of the steam by carefully pushing the valve to the open position with a long spoon. Press the cancel button to turn the appliance off. Unplug the Instant Pot.
• Once the pressure is released carefully open the lid away from your body. Place the lid down on a towel.
• Add the Instant Rice to the soup and mix with a wooden spoon to stir the rice in. Place the lid back on and lock in place. Push the valve to the sealing position to trap the heat inside the pot. Allow the rice to cook for about 15 minutes or until tender.
• Serve the soup in a bowl and top with shredded cheese.
• Makes about 8 one cup servings.

Video

Recipe Expert Tips

• If using cooked long grain white rice add the cooked rice to the Instant Pot as done for the Instant Rice. Allow the rice to heat up and serve.

Nutrition

Serving: 1cup | Calories: 198kcal | Carbohydrates: 13.5g | Protein: 19.7g | Fiber: 2.8g

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