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    Home » Instant Pot Soup Recipes » Instant Pot Stuffed Pepper Soup

    Instant Pot Stuffed Pepper Soup

    Published: May 4, 2022 · Modified: Oct 6, 2022 by Kate · This post may contain affiliate links.

    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 soup

    ground beef and onion in an instant pot inner pot

    Step 1: Select SAUTE on the Instant Pot. When, hot add the ground beef.

    Step 2: Cook until the beef is cooked through, about 4 minutes. Drain the grease and return the ground beef to the inner pot.

    Step 3: 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 potStep 4: Stir in the garlic, and cook for 30 seconds, stirring regularly. Press cancel.

    Step 5: Add in the bell peppers, diced tomatoes, crushed tomatoes, beef stock, red wine vinegar, Italian seasoning, salt, and rice. Close and lock the lid.

    Step 6: Turn the pressure release valve to sealing. Press manual high pressure and adjust the time to 6 minutes.

    Step 7: 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. 
    A white bowl full of Instant Pot stuffed pepper soup next to some pieces of parsley.

    Serving suggestion

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

    Storage

    Any leftover soup should be stored in an airtight container in the refrigerator. This soup will keep, covered, in the fridge for up to 4 days.

    More Instant Pot ground beef recipes!

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    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 or Facebook even more delicious food.

    Bowl of instant pot stuffed pepper soup topped with parsley.

    Instant Pot Stuffed Pepper Soup

    Instant Pot Stuffed Pepper Soup makes a delicious meal in about 30 minutes!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Time to Pressure: 10 minutes
    Total Time: 33 minutes
    Servings: 6 servings
    Calories: 311kcal
    Author: Kate at Eating in an Instant

    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
    • ½ teaspoon salt
    • 1 cup uncooked long-grain white rice
    • Parmesan cheese
    • Parsley

    Instructions

    • Select sauté 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. Ground Italian sausage also works well in this soup.
    • 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: 311kcal | Carbohydrates: 43g | Protein: 24g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 931mg | Potassium: 978mg | Fiber: 4g | Sugar: 10g | Vitamin A: 886IU | Vitamin C: 47mg | Calcium: 111mg | Iron: 4mg
    Tried this recipe?Leave me a comment below to let me know!
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    Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

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