Go Back
Instant Pot Stuffed Peppers Soup

Instant Pot Stuffed Peppers Soup

This delicious Instant Pot Stuffed Peppers Soup combines the classic flavors of stuffed peppers into a comforting bowl of soup. It’s hearty, flavorful, and incredibly easy to make in your Instant Pot, making it a perfect weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 280 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Stirring spoon

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers, diced any color
  • 1 can diced tomatoes 15 oz, undrained
  • 4 cups broth beef or vegetable
  • 1 cup uncooked rice white or brown
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • salt and pepper to taste
  • fresh parsley or cilantro for garnish (optional)

Instructions
 

  • Set your Instant Pot to the 'Sauté' mode. Once hot, add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Stir occasionally.
  • Add the minced garlic and diced bell peppers to the pot. Sauté for another 2-3 minutes until the peppers have softened slightly.
  • Turn off the 'Sauté' mode. Add the diced tomatoes (with their juice), broth, uncooked rice, Italian seasoning, paprika, salt, and pepper. Stir to combine all the ingredients well.
  • Close the Instant Pot lid and set the valve to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 10 minutes.
  • Once the cooking time is complete, allow for a natural release for about 10 minutes before carefully switching the valve to 'Venting' to release any remaining pressure.
  • Open the lid and stir the soup. Taste and adjust seasoning if necessary. If the soup is too thick, you can add more broth to reach your desired consistency.
  • Serve hot, garnished with fresh parsley or cilantro if desired.

Notes

You can modify this recipe by adding other vegetables like corn or zucchini or by using different types of meat or beans for variation.
This soup can be stored in an airtight container in the refrigerator for up to 4 days or can be frozen for longer storage.