Turn stuffed peppers into Instant Pot Stuffed Pepper Soup in 30 minutes! This recipe is easy to prepare, delicious, and packed with wholesome ingredients. It's a quick and fantastic soup recipe that gets my kids to eat their veggies!
Instant Pot vegetable noodle soup, creamy pressure cooker broccoli and cheese soup and chicken noodle soup are the classics that my children cannot get enough of.
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.
Making our favorite stovetop 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.
Table Of Contents
If you love stuffed peppers of all kinds, see how we make traditional stuffed peppers quickly in the pessure cooker and an unstuffed pepper casserole in the crockpot. My grandmother's "secret" stovetop Middle Eastern stuffed pepper dinner is an absolute favorite! And my kids love vegetarian Mexican baked stuffed peppers filled with rice and beans.
For something a little different, quinoa stuffed acorn squash and vegetarian stuffed squash are great tasting meals.
Ingredients
The main ingredients in stuffed pepper soup are:
- Ground beef
- Bell peppers
- White rice (parboiled)
- Beef broth
- Tomato juice
- Canned tomatoes
- Garlic and onion
- Italian seasoning, garlic powder, thyme, parsley, salt, pepper
Can I 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.
Can I Use Frozen Ground Beef?
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.
Variations
- 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 is 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.
Instructions
Instant Pot stuffed pepper soup is made in 3 easy steps:
- Set the Instant Pot to saute for 7 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, deglazing until no bits of food are stuck to the bottom. Add white rice, tomato juice, canned tomatoes, parsley, garlic powder, thyme, italian seasoning, salt, and pepper. Do not stir. Close the lid and set to pressure cook on high for 10 minutes.
- Let pressure release naturally for 5 minutes, then finish with a controlled quick release.
Serve garnished with scallions or chives. Homemade pita chips, naan bread and toasted garlic bread or white bread make great dippers, too.
How To Store
Fridge: in an airtight covered container for up to 5 days. It's fantastic a few days after making, as the flavors have had a chance to sit and "marry".
Freezer: for around 6 months in freezer safe containers. Thaw in the fridge overnight.
Enjoy!
Recipe
Instant Pot Stuffed Pepper Soup
Equipment
Ingredients
- 2 lbs ground beef
- 2 large bell peppers
- 1 large sweet onion
- 3 cloves garlic
- 7 cups beef broth
- 1 cup parboiled white rice uncooked
- 2 cups tomato juice
- 1 can diced tomatoes 15 oz
- 1 tablespoon italian seasoning
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Set the Instant Pot to saute for 7 minutes. Brown the ground beef, adding the onions, garlic, and peppers during the last 3 minutes.
- Turn off saute and add the beef broth, deglazing until no bits of food are stuck to the bottom. Add white rice, tomato juice, canned tomatoes, parsley, garlic powder, thyme, italian seasoning, salt, and pepper. Do not stir. Close the lid and set to pressure cook on high for 10 minutes.
- Let pressure naturally release for 5 minutes, then complete a controlled quick release of remaining pressure. Serve garnished with scallions or chives.
Notes
Nutrition
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