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.
Making soup in the Instant Pot is an easy and quick way to prepare dinner in a hurry, whether you're having a busy work week or simply decided on making dinner at the last minute.
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.
This 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.
Ingredients
The main ingredients in stuffed pepper soup are:
- ground beef
- bell peppers
- white 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.
Recipe FAQs
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.
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.
Step-By-Step Directions
Instant Pot stuffed pepper soup is made in 3 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. Chips or bread make great dippers, too.
Enjoy!
Recipe
Instant Pot Stuffed Pepper Soup
Ingredients
- 2 lbs ground beef
- 2 bell peppers
- 1 large onion
- 3 garlic cloves
- 7 cups beef broth
- 1 cup white rice
- 2 cups tomato juice
- 1 can (15 oz) diced tomatoes
- 1 tablespoon parsley
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 tablespoon italian seasoning
- 1 teaspoon salt
- ¼ teaspoon 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.
Nutrition
Storing
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.
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