Instant Pot Stuffed Pepper Soup is one of the most comforting of soups. Like eating the best stuffed peppers, but you are eating a delicious, thick and hearty bowl of nostalgia. This Pressure cooker stuffed pepper soup is a wonderful one-pot meal.
Instant Pot Stuffed Pepper Soup
Raise your hand if your mom, dad, grandma, or someone else close to you made stuffed peppers (my hand is up in the air!)! This nostalgic dish made with ground beef mixed with rice, paprika, onion, and covered in tomato sauce, at its most basic, is a classic American meal. Turn on those reruns of Charlie’s Angels!
You can make Instant Pot Stuffed Pepper Soup with lean ground beef or turkey. I use around 93% lean, and I don’t have any fat to drain, which is nice. There is just a tiny bit, which is enough to sauté the celery and onion.
If you choose ground turkey, just make sure you don’t use ground turkey breast, which will be dry, and you won’t like it. 85% to 93% lean ground turkey works perfectly, and you’ll just need to add a little olive oil to brown the turkey in.
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Instant Pot Stuffed Pepper Soup is a comforting and delicious soup that tastes even better than stuffed peppers! A pressure cooker stuffed pepper soup that you will love!
- 1 lb Lean Ground Beef or Ground Turkey
- 1 Bay Leaf
- 1/3 cup Celery, diced
- 1 Onion, diced
- 4 cloves Garlic, pressed or minced
- 1 Tbsp Paprika (sweet)
- 1 tsp Italian Seasoning
- 1/4 tsp Thyme Leaves, dried
- 1/2 tsp Oregano
- 1 1/4 tsp Salt
- 1/2 tsp Pepper
- 3 Bell Peppers (2 green and 1 red), Chopped
- 4 cups Beef Broth, low sodium (use 5 if you like it soupier)
- 1 Tbsp Worcestershire Sauce
- 3/4 cup Long Grain White Rice, rinsed, uncooked
- 1 (14 oz) can Diced Tomatoes, with juice
- 1 (14 oz) can Tomato Sauce
TIP: Before you start to cook this, get all of your ingredients prepped first. Chop and measure everything and this will go so smoothly!
Turn on the pot's Sauté function. When the display reads "Hot" add the ground beef and the bay leaf. Cook for 5 minutes, stirring occasionally.
Add the celery and onion, and cook for 3 minutes.
Add the garlic and spices and cook for 30 seconds.
Add the peppers, and stir.
Pour in the 4 cups of beef broth, Worcestershire sauce, and the rice. Stir. Put a lid on for a few minutes to let the broth heat up ( I use the glass lid, or the PC's lid on venting).
Add in the tomato sauce and diced tomatoes & their juice, but do not stir.
Place the lid on the pressure cooker and lock in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function and set the Pressure Cook/Manual setting. Use the +/- button (or dial) to choose 4 minutes. High Pressure. It will take several minutes for the pot to come to pressure.
After the cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and Quick Release the remaining steam/pressure.
When the pin in the lid drops down, carefully open the lid and stir the soup. Taste and adjust salt, if necessary.
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