Instant Pot Stuffed Pepper Soup

5 from 6 votes

Make flavor packed stuffed pepper soup in the Instant Pot in under 30 minutes.

Prep Time10

Cook Time8

Total Time18

Course: Lunch, Side Dish, Soup

Cuisine: American

Servings: servings

Calories: 230

Author: Candace

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

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!

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.