Instant Pot Stuffed Pepper Soup Recipe

Introduction

Instant Pot Stuffed Pepper Soup is a hearty and flavorful dish that captures all the comforting tastes of stuffed peppers in a warm, easy-to-make soup. It’s perfect for busy weeknights when you want something satisfying without the fuss. Ready in under an hour, it’s a true crowd-pleaser.

Ingredients

• 2 pounds ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian dressing mix (or Italian seasoning)
• 4 cups low sodium beef broth
• 1 green bell pepper, diced
• 2 colored bell peppers (yellow, orange, or red), diced
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Worcestershire sauce
• 4 ½ ounces diced green chilies (1 can, optional)
• 28 ounces crushed tomatoes (1 can)
• 28 ounces diced tomatoes (1 can)
• 2 cups cooked rice (or 1 cup uncooked rice with 1–2 cups water added to Instant Pot)
• ¼–⅓ cup fresh parsley, chopped (to taste)
• Freshly ground black pepper (to taste)

Instructions

1. Step 1: Prepare all ingredients. Set your Instant Pot to sauté mode and brown the ground beef for about 3 minutes. Add the diced onion and minced garlic, then sauté until the onion is translucent and everything is cooked through.
2. Step 2: Stir in the Italian dressing mix, beef broth, diced bell peppers, freshly ground black pepper, Worcestershire sauce, and green chilies if using. Mix to combine.
3. Step 3: If using uncooked rice, add it along with 1 to 2 cups of water. Then add the crushed tomatoes and diced tomatoes on top without stirring.
4. Step 4: Seal the Instant Pot and set it to “Soup” or “Manual” on high pressure for 5 minutes if using cooked rice or 10 minutes if using uncooked rice. Once the cooking time ends, use a quick release to release the pressure.
5. Step 5: If you used cooked rice, stir it and the chopped parsley into the soup now. Taste and add freshly ground black pepper as desired. Serve hot with extra cracked pepper and some garlic bread on the side.

Tips & Variations

• For a lighter version, substitute ground beef with ground turkey or chicken.
• Add a pinch of red pepper flakes for a bit of heat.
• Use quinoa instead of rice for added protein and texture.
• Skip the green chilies if you prefer a milder soup.
• Leftover soup tastes even better the next day after the flavors meld.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use uncooked rice in this recipe?

Yes, you can use 1 cup of uncooked rice and add 1 to 2 cups of water when adding the broth and other liquids. Increase the pressure cooking time to 10 minutes to ensure the rice cooks fully.

Is this soup gluten-free?

This soup can be gluten-free if you use gluten-free beef broth and Worcestershire sauce. Check labels carefully to avoid any hidden gluten ingredients.