Instant Pot stuffed pepper soup practically makes itself and is on the table in half an hour.
This uber-easy Instant Pot recipe features colorful bell peppers, seasoned ground beef, and rice cooked in a rich tomato-y broth.
This Stuffed Pepper Soup Will be on Repeat Because…
- An all-year favorite, stuffed pepper soup has maximum flavor with minimal prep in under 30 minutes.
- Make once and enjoy all week as the flavors taste better the next day.
- Budget-friendly stuffed pepper soup is a great recipe to use up leftover meat and veggies from the fridge.
- Round out the meal with some honey cornbread muffins or no-knead bread to sop up all that tasty broth.
What’s in Stuffed Pepper Soup?
Bell Peppers: Go for all the colorful bell peppers. Red, yellow, and orange peppers are sweeter, and green peppers have a bit more zest.
Beef: Use all beef or add some Italian (hot or sweet) sausage for more flavor. Any leftover meat like chicken, turkey, or pork also works. Short on time? Toss in a bag of frozen meatballs.
Soup Base: No need to drain the cans of tomato ingredients. Just toss them in with the beef broth and Worcestershire sauce.
Rice: Adding cooked rice at the end keeps it from becoming mushy. Use leftover white, brown, or even cauliflower rice if you want a keto version of stuffed pepper soup. You can also swap out the rice for egg noodles or any medium-sized pasta.
Variations: Make it a vegetarian or meatless Monday meal and swap the meat for extra veggies like bite-sized cauliflower, broccoli, zucchini, spinach, or kale. Zesty up the flavor with a dash of chili seasoning or a Cajun blend.
How to Make Instant Pot Stuffed Pepper Soup
- Sauté ground beef, onions, and garlic in the Instant Pot.
- Mix in seasonings, broth, peppers, and green chiles (full recipe below).
- Add rice (if using uncooked) and both kinds of tomatoes.
- Cover and cook.
- Add cooked rice (if using) and parsley before serving.
Storing Stuffed Pepper Soup
- Keep Instant Pot stuffed pepper soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Freeze leftovers in zippered bags for up to two months and thaw overnight in the refrigerator before reheating.
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Instant Pot Stuffed Pepper Soup
Equipment
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 diced (yellow, orange, or red or any combo)
- 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 along with rice
- ¼-⅓ cup fresh parsley chopped, to taste
- freshly ground black pepper to taste
Instructions
- Prepare all ingredients. Turn Instant Pot to sauté and brown ground beef for 3 minutes. Add onion and garlic and sauté until cooked through.
- Add Italian dressing mix, beef broth, peppers, pepper, Worcestershire, and green chilies if using. Mix.
- If using uncooked rice, add rice and water. Add crushed tomatoes and diced tomatoes, without mixing.
- Set Instant Pot to "Soup" (or "Manual") "High" for 5 minutes (or 10 if using uncooked rice). Use quick release once cooking is complete.
- Add cooked rice (if using instead of uncooked) and parsley to soup. Serve with cracked pepper and garlic bread!
Notes
- Store leftovers in the refrigerator for up to four days, or in the freezer for up to 2 months in zip bags. Lay bags flat to freeze, then store upright to save space.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe slightly adapted from Spend With Pennies
