Home | Instant Pot Stuffed Pepper Soup Recipe

Instant Pot Stuffed Pepper Soup Recipe

by Heather

This instant pot stuffed pepper soup gives you all the delicious stuffed pepper flavors, but with so much less work! It’s hearty, warming, flavorful, loaded with healthy ingredients, and kid-friendly! We simply sauté the ground meat, then add everything into the pressure cooker, and poof, dinner is ready. Grab your rainbow bell peppers, along with a few pantry staples, and let’s get this quick, easy, and healthy dinner made!

Thank you to Pure Flavor for sponsoring this post.

instant pot stuffed pepper soup

Instant Pot Stuffed Pepper Soup

I absolutely love stuffed peppers. Not only are they a fun presentation, but you can stuff so much good flavor in them and change it up in many different ways.

My pizza stuffed peppers are a family favorite, and now we’ve added this instant pot stuffed pepper soup into the winner rotation!

The best part? This soup comes together in a snap, thanks to the instant pot!

Don’t have an electric pressure cooker? No worries. I’m sharing how to make stuffed pepper soup on the stovetop and in the slow cooker below as well.

I gotcha covered, friend!

rainbow bell peppers Instant Pot Stuffed Pepper Soup

Rainbow bell peppers

The star of our soup is… you guessed it, bell peppers! I’m grateful to work with Pure Flavor® and feature their Sweet Bell Peppers.

I love the color that the yellow, orange and red bell peppers add to this hearty soup.

They taste amazing raw and cook up into perfect soft and delish bell peppers here. Definitely don’t skimp on them!

Instant Pot Stuffed Pepper Soup

Healthy simple ingredients for instant pot stuffed pepper soup

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

  • ground beef
  • chicken bone broth
  • tomato sauce
  • petite diced fire-roasted tomatoes
  • Pure Flavor® Sweet Bell Peppers
  • yellow onion
  • garlic
  • Italian seasoning
  • sea salt
  • pepper
  • brown rice
  • shredded parmesan
chopped rainbow bell peppers and onion

How to make this healthy stuffed pepper soup recipe

  1. Set the instant pot to SAUTÉ and when hot, add the ground beef. Cook until the beef is no longer pink, breaking it up as you go.
  2. Turn the instant pot OFF.
  3. Add the broth, tomato sauce, canned diced tomatoes, diced bell peppers, diced onion, garlic, Italian seasoning, sea salt, pepper, and uncooked rice. Stir to combine. 
  4. Place the lid on the instant pot, and make sure the valve is set to sealing.
  5. Cook on MANUAL high pressure for 13 minutes.
  6. Once the 13 minutes of high-pressure cooking are done, let the soup sit for 5 minutes, then open the valve and allow a quick release (watch out for the steam!).
  7. Serve the soup with shredded parmesan plus a loaf of crusty bread and enjoy!

Substitutions

Below you’ll find a list of substitutions that will work well in this instant pot stuffed pepper soup recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Ground beef – Substitute ground turkey, ground chicken, ground pork, or ground bison for lean ground beef.

Chicken bone broth – You can substitute in beef broth, beef stock, regular chicken broth, chicken stock, or even use vegetable broth.

Rainbow bell peppers – Feel free to use one color of rainbow bell peppers or green peppers.

Yellow onion – White or red onion can be used, or for a more mild onion flavor, use shallots.

Garlic – If you don’t have fresh garlic, sub in 1.5 tsp granulated garlic or garlic powder.

Brown rice – Long grain rice and wild rice are good alternatives to brown rice. You can also use white rice in its place, but reduce the high-pressure cook time to 8 minutes to avoid mushy rice.

healthy stuffed pepper soup recipe

How to make stuffed pepper soup in a slow cooker crock pot

Sauté the ground beef until no longer pink on the stovetop, then add it to the slow cooker crockpot along with all the remaining ingredients (except cheese).

Cook on high for 3-4 hours, until the rice, is softened.

How to make stuffed pepper soup on the stovetop

In a large pot sauté the ground beef, bell peppers, and onion.

When the beef is no longer pink, add the remaining ingredients (except cheese) to the pot.

Bring to a boil and reduce the heat to a low simmer. Cook for 30-40 minutes, until the rice, is softened.

Instant Pot Stuffed Pepper Soup

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Instant Pot Stuffed Pepper Soup
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5 from 1 vote

Instant Pot Stuffed Pepper Soup

This instant pot stuffed pepper soup gives you all the delicious flavor of stuffed peppers, but with so much less work!  It’s hearty, warming, flavorful, and kid-friendly! We simply sauté the ground meat, then add everything into the pressure cooker, and poof, dinner is ready.  Grab your rainbow bell peppers, along with a few pantry staples, and let’s get this quick, easy, and healthy dinner made!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: Italian
Keyword: beef, bell pepper, instant pot
Servings: 4
Calories: 535kcal
Author: Heather

Ingredients

  • 1 lb ground beef
  • 3.5 cups chicken bone broth
  • 15 oz tomato sauce
  • 14 oz petite diced fire-roasted tomatoes
  • 3 Pure Flavor® Sweet Bell Peppers, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp italian seasoning
  • ¾ tsp sea salt
  • ½ tsp pepper
  • ¾ cup brown rice
  • shredded parmesan cheese (for serving)

Instructions

  • Set the instant pot to SAUTÉ and when hot, add the ground beef. Cook until the beef is no longer pink, breaking it up as you go.
  • Turn the instant pot OFF.
  • Add the broth, tomato sauce, canned diced tomatoes, diced bell peppers, diced onion, garlic, Italian seasoning, sea salt, pepper, and uncooked rice. Stir to combine.
  • Place the lid on the instant pot, and make sure the valve is set to sealing.
  • Cook on MANUAL high pressure for 13 minutes.
  • Once the 13 minutes of high-pressure cooking are done, let the soup sit for 5 minutes, then open the valve and allow a quick release (watch out for the steam!).
  • Serve the soup with shredded parmesan plus a loaf of crusty bread and enjoy!
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 535kcal | Carbohydrates: 45g | Protein: 31g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1071mg | Potassium: 773mg | Fiber: 5g | Sugar: 5g | Vitamin A: 483IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 4mg
Instant Pot Stuffed Pepper Soup

Did you make this delicious soup recipe? If so, please leave a star rating and comment letting us know how you liked it!

XO

Heather

Originally published September 2021. Updated December 2022.

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