Instant Pot Stuffed Pepper Soup

Easy Instant Pot Stuffed Pepper Soup recipe! This simple but tasty soup recipe requires minimal prep and is ready in about 30 minutes. 

The Instant Pot is a great way to make quick and easy one-dish meals like this stuffed pepper soup! The recipe takes minimal prep, and the entire meal is ready in about 30 minutes.

I serve this soup with a loaf of whole grain bread and a simple green salad for a quick weeknight dinner!

How to make Instant Pot stuffed pepper soup

Select SAUTE on the Instant Pot. When, hot add the ground beef.

Cook until the beef is cooked through, about 4 minutes. Drain the grease and return the ground beef to the inner pot.

Add the onion. Sauté for about 3 minutes or until the onion is softened, stirring regularly.

Stir in the garlic, and cook for 30 seconds, stirring regularly. Press CANCEL.

Add in the bell peppers, diced tomatoes, crushed tomatoes, beef stock, red wine vinegar, Italian seasoning, salt, and rice. Close and lock the lid.

Turn the pressure release valve to SEALING. Press MANUAL high pressure and adjust the time to 6 minutes.

When the cooking time has finished, carefully turn the pressure release valve to VENTING to quickly release the pressure. Give everything a good stir, and serve topped with parmesan, if desired.

Tips

• Ground beef: I like to use 85% or 90% lean. Using a leaner ground beef can leave you with dry beef.
• Onion: You could also use a white onion. You’ll need about 1 ¼ cups diced onion.
• Diced tomatoes: I like to use fire roasted diced tomatoes because it gives the soup a little something extra. You could also use diced tomatoes if you prefer.
• Beef broth: I like to used reduced-sodium beef broth so that I can control the salt level.
• Keeping the soup on warm: If you aren’t planning to serve the soup right away and want to leave it on WARM, then you’ll need extra broth as the rice keeps absorbing broth as it sits. 

Serving suggestion

I like to serve this soup with a loaf of whole grain bread or rolls and a simple green salad.

Storage

This soup will keep, covered, in the fridge for up to 4 days.

More Instant Pot soup and chili recipes!

• Instant Pot Chicken Tortilla Soup
• Instant Pot Chili
• Instant Pot Turkey Black Bean Sweet Potato Chili

If you’ve tried this Instant Pot stuffed pepper soup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 2 votes

Instant Pot Stuffed Pepper Soup

Easy dump-and-go Instant Pot stuffed pepper soup recipe!

Course Main Course

Cuisine American

Keyword Instant Pot stuffed pepper soup, Instant Pot stuffed pepper soup recipe

Prep Time 10 minutes

Cook Time 13 minutes

Time to Pressure 10 minutes

Total Time 33 minutes

Servings 6 servings

Calories 305kcal

Author Cook Dinner Tonight

Equipment

• Instant Pot/Electric Pressure Cooker

Ingredients

• 1 pound lean ground beef
• 1 yellow onion diced
• 3 garlic cloves minced
• 2 green bell peppers seeded and diced
• 1 red bell pepper seeded and diced
• 2 14.5 ounce cans fire roasted diced tomatoes
• 14.5 ounce can crushed tomatoes
• 4 cups beef broth
• 2 tablespoons red wine vinegar
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 cup uncooked long-grain white rice
• Parmesan cheese
• Parsley

Instructions

• Select SAUTE on the Instant Pot.
• When, hot add the ground beef.
• Cook until the beef is cooked through, about 4 minutes.
• Drain the grease and return the ground beef to the inner pot.
• Add the onion.
• Sauté for about 3 minutes or until the onion is softened, stirring regularly.
• Stir in the garlic, and cook for 30 seconds, stirring regularly.
• Press CANCEL.
• Add in the bell peppers, diced tomatoes, crushed tomatoes, beef stock, red wine vinegar, Italian seasoning, salt, and rice.
• Close and lock the lid.
• Turn the pressure release valve to SEALING.
• Press MANUAL high pressure and adjust the time to 6 minutes.
• When the cooking time has finished, carefully turn the pressure release valve to VENTING to quickly release the pressure.
• Give everything a good stir, and serve topped with fresh parsley and grated parmesan, if desired.

Notes

• Ground beef: I like to use 85% or 90% lean. Using a leaner ground beef can leave you with dry beef. 
• Onion: You could also use a white onion. You'll need about 1 ¼ cups diced onion.
• Diced tomatoes: I like to use fire roasted diced tomatoes because it gives the soup a little something extra. You could also use diced tomatoes if you prefer. 
• Beef broth: I like to used reduced-sodium beef broth so that I can control the salt level.
• Keeping the soup on warm: If you aren't planning to serve the soup right away and want to leave it on WARM, then you'll need extra broth as the rice keeps absorbing broth as it sits. 
• Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 35g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1128mg | Potassium: 720mg | Fiber: 3g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 65mg | Calcium: 74mg | Iron: 4mg