Instant Pot Stuffed Pepper Soup is a comforting, flavor-packed take on classic stuffed peppers. Made with ground beef, bell peppers, beef broth, crushed tomatoes and spices, this one-pot soup comes together quickly in the Instant Pot for a satisfying meal in about 30 minutes.
I love traditional stuffed peppers, but I don’t love the long oven bake time. This soup captures those same flavors without the wait—everything cooks under pressure for a rich, developed taste in a fraction of the time. It’s also an easy one-pot dinner, which means fewer dishes and less fuss.
While I enjoy other stuffed-pepper variations like skillet or taco versions, this Instant Pot soup is a great option when you want something warm, brothy and filling. The pressure cooker turns the ingredients into a hearty, cozy bowl that tastes like it simmered all day.
Ingredients
All of these ingredients are easy to find at your local grocery store.
- Bell peppers – Green peppers work well for their mild sweetness, but red or yellow bell peppers are great alternatives.
- Italian seasoning – Adds an herby depth that complements the tomatoes and peppers.
- Ground beef and beef broth – These make the soup hearty and give it a rich, beefy base.
- Crushed tomatoes – Provide acidity and body for the broth.
- Long-grain rice – The recipe uses white rice, but you can swap in cooked rice at the end or use brown rice with an adjusted cooking time (see notes).
Substitutions
Crushed tomatoes can be swapped for tomato sauce or diced tomatoes. Ground turkey or pork can replace ground beef for a lighter or different-flavored option.
How to Make Instant Pot Stuffed Pepper Soup
- Set the Instant Pot to Sauté and heat the olive oil. Add the diced onion and bell peppers with garlic powder, Italian seasoning, salt and pepper. Cook for a few minutes until the veggies begin to soften and brown slightly.
- Remove the vegetables to a bowl. Brown the ground beef in the pot, breaking it up as it cooks, about 3–4 minutes. Drain excess fat if needed, then return the beef to the pot.
- Add the cooked vegetables back to the pot along with the beef broth, crushed tomatoes (with their liquid) and uncooked white rice. Stir to combine and adjust seasoning as desired.
- Secure the lid and set the pressure valve to seal. Pressure cook on Manual (or Pressure Cook) for 20 minutes.
- Allow a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
- Ladle into bowls and garnish with chopped parsley or shredded cheddar cheese, if desired.
Variations
- For heat, add red pepper flakes or a dash of hot sauce.
- Use cooked cauliflower rice stirred in at the end for a low-carb version.
- If you’re short on time, reduce pressure cooking to 10 minutes and stir in cooked rice before serving.
Other Instant Pot Soup Recipes
- Instant Pot Chicken Fajita Soup
- Instant Pot Butternut Squash Bisque
- Instant Pot White Chicken Chili
- Instant Pot Pasta e Fagioli
- Instant Pot Minestrone Soup
- Instant Pot Lasagna Soup
Recipe
Instant Pot Stuffed Pepper Soup
Healthy stuffed pepper soup made in the Instant Pot with ground beef, bell peppers, beef broth and spices.
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ medium onion, diced
- 2 green peppers, seeded and diced
- 2 teaspoons garlic powder
- 1 Tablespoon Italian seasoning
- Salt and black pepper, to taste
- 2 pounds lean ground beef
- 3½ cups beef broth
- 28-ounce can crushed tomatoes with liquid
- 1 cup white rice, uncooked (or substitute cooked rice)
- 3 Tablespoons chopped parsley
Method
- Set Instant Pot to Sauté on high. When hot, add olive oil, onion, peppers, garlic powder and Italian seasoning. Season with salt and pepper and cook, stirring, until softened and slightly browned (about 4–5 minutes).
- Transfer the vegetables to a bowl. Add the ground beef and brown for 3–4 minutes until no longer pink. Drain excess fat if necessary.
- Return the vegetables to the pot, then add beef broth, crushed tomatoes and rice. Stir to combine and taste for seasoning.
- Cover and set the pressure valve to “seal.” Pressure cook on Manual/Pressure Cook for 20 minutes. Allow a natural release for 10 minutes, then quick release remaining pressure.
- Serve hot, garnished with chopped parsley or shredded cheese if desired.
Farm Girl Tips
- If you’re in a hurry, reduce pressure cooking to 5–10 minutes and stir in cooked microwave or instant rice at the end.
- To use long-grain brown rice instead of white, increase the pressure cooking time to 20 minutes and allow for a longer natural release.
Nutrition
Approximate per serving: 338 kcal, 22 g carbohydrates, 38 g protein, 11 g fat, 5 g fiber, 7 g sugar, 793 mg sodium.
Seen on Meal Plan Monday.