By: Becky Hardin
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Cook up a flavorful and warming Instant Pot stuffed pepper soup quickly and easily in your pressure cooker. This Mexican style beef and tomato soup is wonderfully hearty and requires very little prep.
Table of Contents
Pressure Cooker Stuffed Pepper Soup
Making hearty, beef Stuffed Pepper Soup in an Instant Pot is the easiest way to get dinner on the table. If you love classic stuffed peppers, you’re going to just love this soup.
The Instant Pot is so perfect for making really flavorful soups, and it’s so quick and easy with very little hands on time required. This is a great family friendly meal that will leave everyone feeling full and satisfied.
Be sure to try my Taco Soup and Chicken Tortilla Soup too!
Why You’ll Love this Instant Pot Soup Recipe:
- ONE POT: All made right in the Instant Pot, even the clean up is a breeze.
- QUICK: Simple to prep and hands off cooking, this is one effortless soup recipe.
- HEALTHY: Made from scratch, this soup is high in protein and low in saturated fat.
This stuffed pepper soup is so easy to make in the pressure cooker. This is one tasty meal that everyone will love!
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How to Make Instant Pot Stuffed Pepper Soup
You can jump to the recipe card for full ingredients & instructions!
- Brown the beef in the Instant Pot and set aside.
- Soften the onion, bell peppers and garlic with the seasonings.
- Add the diced tomatoes, stock and rice and place in the beef.
- Cook on pressure and naturally release.
- Season and serve.
Stuffed Pepper Soup Ingredient Notes
- Beef: Ground beef makes this soup extra hearty.
- Onion: Adds great flavor and is a classic addition to stuffed peppers. Shallots or leeks would also be delicious if you have those on hand.
- Peppers: Use a combination of your favorites! I like to use 2 green bell peppers and 1 red bell pepper because the green peppers tend to be a bit stronger in flavor while the red peppers tend to be slightly sweeter.
- Garlic: Adds wonderful flavor. Instead of fresh garlic, substitute one teaspoon of garlic powder.
- Paprika: Smoked paprika adds a bit of spice and smokiness to the soup.
- Oregano: Dried oregano adds earthiness and herby flavor to the soup.
- Tomatoes: Use plain or fire-roasted diced tomatoes.
- Stock: Chicken stock helps thin the soup and cook the rice.
- Rice: Long grain white rice cooks in 4 minutes in the Instant Pot. If using jasmine or basmati rice, cook for 3 minutes. I don’t recommend using brown rice in this recipe as it takes substantially longer to cook.
What size Instant Pot do I need for stuffed pepper soup?
You can make this soup in a 6 quart or larger Instant Pot.
Can I make this soup in a crockpot?
Yes! You can easily adapt this recipe to make in the slow cooker. Brown the beef and then add everything to the Crockpot. Cook on low for 6 to 8 hours and serve.
What other kinds of rice can I use?
Instead of long grain white rice, try jasmine or basmati rice. Both take 3 minutes to cook in the Instant Pot. I don’t recommend using brown rice in this recipe because it takes much longer to cook.
How can I make this soup vegetarian?
To make a vegetarian version of this soup, leave out the beef and sauté the onion in one tablespoon of olive oil. Replace the chicken stock with an equal amount of vegetable broth.
How can I make this soup spicier?
This soup isn’t spicy, but you can easily adapt it to suit your tastes. To make it spicy, add in some hot sauce, chili flakes or cayenne.
What is the best way to freeze stuffed pepper soup?
Because this soup contains rice, it’s texture can change quite a lot of you freeze it. If you want to freeze it, it’s best to leave out the rice. You can then add it to the pot to cook when you reheat it.
This Mexican inspired soup is sure to warm your body and soul. It’s perfect for those cold winter evenings!
Tips!
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- If making ahead of time, let the soup cool fully before storing.
- If you like, you can add in additional veggies like mushrooms and carrots.
This stuffed pepper soup is loaded with all of the good stuff. Simple to make and delicious to eat, it’s a great go to after a busy day.
Can I use pre-cooked rice?
If you are using pre-cooked rice, add it once the soup has finished cooking as it just needs to heat through.
What can I use instead of ground beef?
Try using ground chicken or turkey, or leave the meat out completely for a vegetarian soup.
What toppings can I add to stuffed pepper soup?
I love to serve this soup with lots of toppings like sour cream, sliced avocado, shredded cheese and tortilla strips. Add on some sliced jalapenos for a spicy kick.
More Instant Pot Recipes We Love
- Instant Pot Buffalo Wings
- Instant Pot Hamburgers
- Instant Pot Potato Soup
- Instant Pot Sweet Potato Casserole
- Instant Pot Garlic Herb Turkey Breast
This Instant Pot stuffed pepper soup is such an effortless recipe, but the flavors are out of this world! Rich, hearty and filling, it’s sure to warm you up from the inside out!
More Easy Soup Recipes to Try:
- Instant Pot Turkey Noodle Soup
- Roasted Butternut Squash Soup
- White Chicken Lasagna Soup
- Lasagna Soup
- Instant Pot Ham and Bean Soup
- Broccoli Cheese Soup
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Instant Pot Stuffed Pepper Soup Recipe
4.41 from 15 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total: 45 minutes minutes
Serves6
Print Rate
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Cook up a flavorful and warming stuffed pepper soup quickly and easily in your Instant Pot. This Mexican style beef and tomato soup is wonderfully hearty and requires very little prep.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1 pound ground beef
- 1 onion diced
- 2 green bell peppers diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 30 ounces diced tomatoes 2 standard 15-ounce cans
- 4 cups low-sodium chicken broth
- 1 cup uncooked long grain white rice
- 1 bay leaf
- Sour cream, sliced avocado, shredded cheese, and tortilla chips for topping
Instructions
Press the Sauté button on the Instant Pot.
Once hot, add the ground beef and cook, stirring occasionally, until the meat is browned and broken into small pieces, about 5 minutes.
1 pound ground beef
Transfer the cooked ground beef to a bowl using a slotted spoon. Leave the drippings in the Instant Pot.
To the Instant Pot, add the onion and cook, stirring occasionally, until it is soft and just starting to brown, about 3 minutes.
1 onion
Add the bell peppers, garlic, paprika, and oregano and cook for an additional minute.
2 green bell peppers, 1 red bell pepper, 2 cloves garlic, ½ teaspoon smoked paprika, ½ teaspoon dried oregano
Add the diced tomatoes, broth, rice, and bay leaf. Transfer the ground beef back into the pot. Stir to combine.
30 ounces diced tomatoes, 4 cups low-sodium chicken broth, 1 cup uncooked long grain white rice, 1 bay leaf
Attach the Instant Pot lid and ensure the valve is in the “sealing position.” Set the Instant Pot to Pressure Cook – Manual for 4 minutes and cook.
Once the Instant Pot has finished, allow the pressure to naturally release for 10 minutes.
Remove the lid and stir the soup. Season with salt and pepper to taste. Remove the bay leaf.
Serve the soup with your desired toppings and enjoy.
Sour cream, sliced avocado, shredded cheese, and tortilla chips
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Storage: Store soup in an airtight container in the refrigerator for up to 3 days.
- Vegetarian Stuffed Pepper Soup: To make a vegetarian version of this soup, leave out the beef and sauté the onion in one tablespoon of olive oil. Replace the chicken broth with an equal amount of vegetable broth.
Nutrition Information
Calories: 410kcal (21%) Carbohydrates: 41g (14%) Protein: 21g (42%) Fat: 18g (28%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 58mg (19%) Sodium: 487mg (21%) Potassium: 822mg (23%) Fiber: 3g (13%) Sugar: 9g (10%) Vitamin A: 1025IU (21%) Vitamin C: 72mg (87%) Calcium: 86mg (9%) Iron: 4mg (22%)
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