Turn classic stuffed peppers into Stuffed Pepper Soup right in your Instant Pot. In just 30 minutes, Instant Pot Stuffed Pepper Soup is ready to serve. This recipe is easy to prepare, delicious, and packed with proteins, vitamins, and minerals. It's a quick and fantastic soup recipe that can get kids to eat their veggies. This hearty soup is a full, comforting meal for a cold and busy night.
Instant Pot stuffed pepper soup is made quickly, with 20 minutes of cooking time and about 10 minutes of waiting for the Instant Pot to pressurize.
If you're like me, I always have rice leftover from another meal. I always cook too much of it. Stuffed pepper soup is a great way to use your leftover rice.
And for those nights that you decide last minute and your beef is frozen? There is no need to worry, because you can saute your beef from frozen in the Instant Pot.
Soup is a fantastic way to sneak a variety of wholesome foods into your dinners when you have children. Especially children who are picky or who are learning about flavor and texture.
It's important to ensure our families eat a complete, wholesome diet with nutrients from all of the food groups. Vegetables and fruit are especially important.
But doing this can be difficult with young children who are just beginning to learn about all of the different foods that exist. Their palates are adjusting to the foods we introduce to them, and this adjustment is not always an easy one.
I've found soups to be one of the easiest and best ways to get my children to eat a ton of healthy vegetables, legumes, proteins, and herbs. Not only are warm soups comforting on a cold fall or winter night, they are usually 1 pot meals.
One pot meals that turn crispy vegetables soft and disguise otherwise "potent" tasting ingredients within the simple flavors of a basic broth.
Instant Pot vegetable soup (or stovetop vegetable soup), beef barley soup, and chicken noodle soup are the classics that my children cannot get enough of. They're loaded with healthy ingredients that they might not eat if served alone.
And making our favorite stove top soups in the Instant Pot has been a game changer on many nights. Either because I forgot to plan dinner, we're low on groceries and need to use what's in the panty, or I need something fast.
The main ingredients in stuffed pepper soup are:
- ground beef
- bell peppers
- cooked rice
- beef broth
- tomato juice
- canned tomatoes
You'll also need lots of herbs, onion, and garlic to give the soup it's incredible stuffed pepper flavor.
💡 Easy Variations
There are simple ways to alter Instant Pot stuffed pepper soup. Here are some suggestions:
Use ground turkey, chicken, lamb, or venison. Replace the beef with a lower fat meat such as chicken or turkey. Or, use lamb or venison instead of the beef for a slightly healthier variety of red meat.
Venison is a delicious alternative to beef and has many health benefits. It's fantastic as a stew and would be great in stuffed pepper soup. Ground lamb is a staple in Syrian recipes, and will give the soup a more "moist" meat texture. It's a favorite in Middle Eastern stuffed peppers.
Use colorful bell peppers. Instead of using all green peppers, use a variety of red, yellow, orange, and green bell peppers. Doing so might change the flavor of the soup slightly, as yellow, orange, and red peppers have a bit of a sweeter taste than green peppers.
What if I don't have cooked rice?
If you don't have rice already cooked, use the Instant Pot to cook it. To do this, change step 2 of the recipe slightly.
Rather than setting the pressure cooker for 10 minutes during this step, set it to 7. Then add 1 cup of uncooked rice and 2 cups of water. Set to pressure cook again for 3 minutes. The instructions will change to:
Add beef broth, tomato juice, canned tomatoes, parsley, garlic powder, thyme, italian seasoning, salt, and pepper. Stir and set to pressure cook on high for 7 minutes. Add 1 cup of rinsed, uncooked rice and 2 cups of water. Set to pressure cook on high for 3 minutes.
Can you use cauliflower rice?
For a low carb version of stuffed pepper soup, use cauliflower rice instead of white rice. If using frozen or freshly grated cauliflower rice, add it to the soup at the end, but set the Instant Pot to saute for 5 minutes. This will thoroughly defrost and cook the cauliflower.
Yes, saute frozen ground beef on high in the Instant Pot. As it cooks, scrape off the parts that have become thawed. It will take about 10 minutes longer to saute frozen ground beef than it does thawed beef.
Instant Pot stuffed pepper soup is made in 3 steps:
- Set the Instant Pot to saute for 10 minutes. Brown the ground beef, stirring occasionally. While it cooks, chop the onions, garlic and peppers. Add these during the last 3 minutes.
- Turn off saute and add the beef broth, tomato juice, canned tomatoes, parsley, garlic powder, thyme, italian seasoning, salt, and pepper. Stir well, close the lid and set to pressure cook on high for 10 minutes. (If using uncooked rice, set to pressure cook for 7 minutes, then add 1 cup of rice and 2 cups of water. Set to pressure cook again for 3 minutes)
- Do a quick release, stir and add the cooked rice. You only need to warm the rice, so give it a few minutes to sit before serving.
Serve garnished with scallions or chives. Chips or bread make great dippers, too.
Instant Pot Stuffed Pepper Soup
- 2 lbs ground beef
- 2 bell peppers
- 1 large onion
- 3 garlic cloves
- 6 cups beef broth
- 2 cups tomato juice
- 1 can (15 oz) diced tomatoes
- 1 tbsp parsley
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tbsp italian seasoning
- 1 tsp salt
- ¼ tsp pepper
- 2 cups cooked white rice
- Set the Instant Pot to saute for 10 minutes. Brown the ground beef, adding the onions, garlic, and peppers during the last 3 minutes.
- Turn off saute. Add beef broth, tomato juice, canned tomatoes, parsley, garlic powder, thyme, italian seasoning, salt, and pepper. Stir and set to pressure cook on high for 10 minutes.
- When done, do a quick release. Stir and add the cooked rice. Serve garnished with scallions or chives.
Instant Pot stuffed pepper soup can be stored in the fridge for up to 5 days. It is fantastic a few days after making, as the flavors have had a chance to sit and "marry".
This soup can also be frozen for around 6 months.
And that's all there is to it! If you tried Instant Pot stuffed pepper soup, I'd love to hear what you thought. Please let me know in the comments below.