This instant pot stuffed pepper soup gives you all the delicious stuffed pepper flavors, but with so much less work in soup form! 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 Recipe – 30 Min Meal!
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
The star of our bell pepper 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!
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
How to make this healthy stuffed pepper soup recipe
Step 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.
Step 2: Turn the instant pot OFF.
Step 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.
Step 4: Place the lid on the instant pot, and make sure the valve is set to sealing.
Step 5: Cook on MANUAL high pressure for 13 minutes.
Step 6: Once the 13 minutes of high-pressure cooking are done, let the soup sit for 5 minutes for a natural pressure release, then open the valve and allow a quick release (watch out for the steam!).
Step 7: Serve your bowl of soup with shredded parmesan plus a loaf of crusty bread and enjoy!
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 on medium heat on the stove top sauté the ground beef, bell peppers, and onion.
When the beef is no longer pink, add the rest of the 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 and the delicious flavors have cooked together.
Serve this flavorful soup!
How to store leftover deconstructed stuffed pepper soup
Once the soup has cooled fully, place left overs in an airtight container like a freezer bag, glass storage container, large mason jar, or Individual containers.
Store in the fridge for up to 5 days. Reheat on the stovetop to warm and enjoy!
You can also freeze this soup beautifully! Add to a freezer bag once cooled, label and date the container, and then keep frozen for up to 6 months.
Defrosted, warm and then 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.
Petite fire roasted tomatoes – Regular diced tomatoes and tomato sauce will both work here. You can even add a little tomato paste for a deeper tomato flavor!
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. To make this recipe a low carb soup version, omit the rice and use cauliflower rice instead! Cooking time will reduce from 13 minutes on manual, to 4-5 minutes if you use frozen cauliflower rice in the delicious stuffed pepper soup.
More easy Instant Pot soup recipes and more you’ll love
- Instant pot broccoli cheddar soup
- Instant pot jerk chicken bowls
- Instant pot beef chili
- 4 ingredient instant pot teriyaki chicken and veggies
Instant Pot Stuffed Pepper Soup
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!
Nutrition
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 August 2023.
