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ByLaura Lawless, BASc Published Last updated
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Instant Pot Stuffed Pepper Soup tastes just like stuffed peppers, but it’s way easier to make! Made with bell peppers, ground beef or turkey, rice and beans, this soup is a satisfying one-pot family meal.
While you’re here, be sure to save my skillet version of this recipe. It’s a quick 30-minute meal!
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Photos and recipe updated January 27, 2022. Originally published September 6, 2019.
I’m a huge fan of soup. I especially love the kind of the soup that is filled with colourful veggies, healthy protein and doesn’t leave me hungry an hour later. This Instant Pot Stuffed Pepper Soup recipe is all of those things.
I was inspired to make this pressure cooker soup when I ordered a similar version at a take-out restaurant near my office. I paid a fortune for one bowl and thought, “I can make this at home”. So I did! I made some improvements, like increasing the ratio of bell peppers to rice and also adding the kidney beans for extra protein and fibre.
After making this soup many times since I originally published it, I made some improvements (like a shorter cook time) and simplified the recipe. If you’ve made it before, I think you’ll enjoy it even more now!
Ingredients and Variations
- Lean ground beef – ground turkey or chicken are great options too
- Onion and garlic –for flavour
- Chicken Broth – we like to use chicken Better Than Bouillon and water; vegetable or beef broth will also work
- Bell peppers – I prefer the red, orange and yellow colours, because of their sweeter flavour
- Canned kidney beans – if you’re not a fan of beans, you can leave them out!
- Canned diced tomatoes – we like to use petite-diced so the pieces of tomato are very small to let the bell peppers shine
- Tomato paste – to boost the tomato flavour of the broth. It also acts as a thickener.
- Italian seasoning – you can also make your own blend. See the Notes section in the recipe card below.
- Uncooked long-grain white rice – I used jasmine. Be sure to rinse it to remove some of the excess starch.
- Apple cider vinegar or lemon juice – added after cooking to brighten the flavour
How to make it
Turn on the Sauté function on the Instant Pot. Add the ground beef and sauté until almost cooked through, then add the onion and garlic and continue to sauté until the onions are softened and the beef is fully cooked.
Deglaze the insert. Add a small amount of broth and use a spatula to scrape up any food stuck to the bottom. This will help to prevent a burn warning.
Add the rest of the broth, then layer on the bell peppers, kidney beans, diced tomatoes, tomato paste, Italian seasoning and sea salt. Add the rice on top and push it down until it’s just submerged in the broth. Do not stir.
Pressure cook on High for 5 minutes, then let the pressure release naturally for 5 minutes before quick releasing the remaining pressure.
Stir in the apple cider vinegar or lemon juice and season with more salt to taste. Serve with chopped fresh parsley and grated parmesan, if desired.
How to reheat
Stovetop: Reheat in a sauce pan over medium heat, stirring frequently, until it reaches an internal temperature of 165 °F. The soup will have thickened in the refrigerator as the rice will absorb some of the liquid. You can leave it thicker like a stew, or add more broth when reheating to keep the soup consistency.
Microwave: Heat individual portions on high for 1-2 minutes, stirring partway for even heating.
Can I make this vegan?
Yes! To make it vegan, replace the ground meat with another can of kidney beans or vegan ground veggie crumble. Use vegetable broth instead of chicken broth.
More Instant Pot soup recipes
- Instant Pot Lasagna Soup
- Instant Pot Vegetable and Bean Soup
- Instant Pot Zuppa Toscana (Dairy Free!)
- Instant Pot Chicken Enchilada Soup
- Instant Pot Black Bean Soup (Vegan)
- Instant Pot Lentil Soup (Vegan)
- Instant Pot Butternut Squash Soup (Vegan)
- Instant Pot Loaded Cauliflower Soup
- Instant Pot Chicken and Rice Soup
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Instant Pot Stuffed Pepper Soup
Laura Lawless, BASc
Instant Pot Stuffed Pepper Soup tastes just like stuffed peppers, but it's way easier to make! Made with bell peppers, ground beef or turkey, rice and beans, this soup is a satisfying one-pot family meal.
5 from 17 votes
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Servings 6
Calories 367
Prep Time 10 minutes mins
Cook Time 13 minutes mins
Inactive Time 30 minutes mins
Total Time 53 minutes mins
Ingredients
- olive oil (optional, if using chicken or turkey)
- 1 lb lean ground beef (can sub ground chicken or turkey)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 5 cups chicken broth (or 5 teaspoons chicken Better Than Bouillon + 5 cups water)
- 3-4 bell peppers, diced
- 19 ounce can kidney beans, drained and rinsed
- 15 ounce can diced tomatoes
- 5.5 ounce can tomato paste
- 1 tablespoon Italian seasoning (see note 3 to make your own spice blend)
- 1 teaspoon sea salt (plus more to taste after cooking)
- 1/2 cup long-grain white rice, rinsed (I used jasmine rice)
- 1 teaspoon apple cider vinegar or lemon juice
For serving
- fresh parsley, chopped
- freshly grated parmesan cheese
Instructions
Press the Sauté button on the Instant Pot. Wait until the screen says hot, then add the ground beef and sauté until almost cooked through. Add the onion and garlic and continue to sauté a couple minutes more until the onion is softened and the beef is fully cooked.
Next, deglaze the insert. Add about ¼ cup of the broth and use a spatula to scrape off any brown bits stuck to the bottom. Be sure you get it all to avoid a burn warning.
Add the rest of the broth, then layer on the bell peppers, kidney beans, diced tomatoes, tomato paste, Italian seasoning and salt. Add the rice on top and push it down until it's just submerged in the broth. Do not stir.
Close the lid, set the vent to sealing and cook on Manual High pressure for 5 minutes. (Your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take 25-30 minutes to come to pressure.
At the end of cooking time, let the pressure release naturally for 5 minutes (just leave it), then quick release remaining pressure. Mix in the apple cider vinegar and season with more salt to taste, if needed. Serve topped with chopped parsley or finely grated parmesan, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Notes
- Inactive time indicates time for Instant Pot to come to pressure and release pressure after cooking time.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
- Original recipe used the following spice blend: 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon oregano, 1/2 teaspoon onion powder.
Nutrition Estimate
Calories: 367kcal | Carbohydrates: 49g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 808mg | Potassium: 1377mg | Fiber: 10g | Sugar: 6g | Vitamin A: 613IU | Vitamin C: 124mg | Calcium: 103mg | Iron: 7mg
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
