• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cook Dinner Tonight

  • Home
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • Contact
  • Follow along!

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
  • Follow along!

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home

    Instant Pot Stuffed Pepper Soup

    February 11, 2021 by Kate Dean 4 Comments

    Jump to Recipe Print Recipe

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

    Bowl of instant pot stuffed pepper soup topped with parsley

    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 soupground beef and onion in an instant pot inner pot

    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.

    stuffed pepper soup ingredients in an instant pot inner potStir 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.

    Bowl of stuffed pepper soup next to a dish of parsleyTips

    • 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. 

    Bowl of stuffed pepper soup on a wooden cutting boardServing 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!

    You can FOLLOW ME on PINTEREST FACEBOOK or INSTAGRAM even more delicious food.

    Print Pin
    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
    « Instant Pot Macaroni and Cheese with Ham and Peas

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Janet

      February 13, 2021 at 3:26 pm

      5 stars
      The soup is very good and very easy to make. Thank you for sharing the recipe!

      Reply
      • Kate Dean

        February 13, 2021 at 3:31 pm

        Thanks! I’m glad you liked it!

        Reply
    2. Pokemon Fan

      February 15, 2021 at 8:11 pm

      5 stars
      This stuffed pepper soup is the best! Thanks for the recipe, it is amazing.

      Reply
      • Kate Dean

        February 15, 2021 at 8:34 pm

        Thank you!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello!

    Hi! I’m Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will help you cook dinner tonight!

    read more

    Newest Recipes!

    Instant Pot Stuffed Pepper Soup

    Plate of macaroni and cheese with ham and peas next to a blue linen napkin

    Instant Pot Macaroni and Cheese with Ham and Peas

    North Carolina pulled pork sandwich topped with pickles

    Instant Pot North Carolina Pulled Pork

    Plate of instant pot red beans and rice topped with two scoops of rice

    Instant Pot Red Beans and Rice

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    Copyright © 2022 Cook Dinner Tonight · design by Designer Blogs