Name: Instant Pot Stuffed Pepper Soup
Prep time: 15 min
Cook time: 14 min
Total time: 49 min
Ingredients: 1 lb Lean Ground Beef or Ground Turkey; 1 Bay Leaf; ⅓ cup Celery, (diced); 1 Onion, (diced); 4 cloves Garlic, (pressed or minced); 1 Tablespoon Paprika ((regular, not hot)); 1 teaspoon Italian Seasoning; ¼ teaspoon Thyme Leaves, (dried (not ground)); ½ teaspoon Oregano; 1 ¼ teaspoons Salt; ½ teaspoon Black Pepper; 3 Bell Peppers (2 green and 1 red), (chopped); 4 ½ cups Beef Broth, (low sodium (use 5½ cups if you like it soupier)); 1 Tablespoon Worcestershire Sauce; ¾ cup Long Grain White Rice, (rinsed, uncooked); 1 (14 oz) can Diced Tomatoes, (with juice); 1 (14 oz) can Tomato Sauce

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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.

Stuffed Pepper Soup in the Instant Pot cooks up quickly and is so delicious.

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!)!

I took those stuffed pepper memories and made a soup! This is a nostalgic dish made with ground beef or ground turkey, mixed with rice, paprika, onion, and covered in tomato sauce.

At its most basic, this is a simple, classic American meal. Turn on those reruns of Charlie's Angels!

Do I Need To Cook the Rice First?

No you don't. The rice will cook in the soup. If you precooked the rice and then pressure cooked it, it would be mush.

You could cook the soup without the rice and add cooked rice after pressure cooking. Just note that it will be much soupier. Maybe use a little less broth. It's up to you!

Can Stuffed Pepper Soup Be Made With Turkey?

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 to use ground turkey, just make sure you don't use ground turkey breast, which will be dry, and bland. I think 85% to 93% lean ground turkey works perfectly, and you'll just need to add a little olive oil to brown the turkey in.

Instant Pot Sweet Potato Kale Soup
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot Beef Barley Vegetable Soup
Instant Pot Ham Hock and Bean Soup

If you make this delicious stuffed pepper soup in the pressure cooker, please let me know! Just leave a comment below with a star rating. I'd like to know how you liked it!

4.87 from 45 votes

Instant Pot Stuffed Pepper Soup

Prep Time

15 mins

Cook Time

14 mins

Pressure Building and Release

20 mins

Total Time

49 mins

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!

Course: Dinner, Soup

Cuisine: American

Keyword: pressure cooker stuffed pepper soup recipe

Servings: 8 - 10

Calories: 259 kcal

Author: Sandy Clifton

Ingredients

1 lb Lean Ground Beef or Ground Turkey
1 Bay Leaf
⅓ cup Celery, diced
1 Onion, diced
4 cloves Garlic, pressed or minced
1 Tablespoon Paprika (regular, not hot)
1 teaspoon Italian Seasoning
¼ teaspoon Thyme Leaves, dried (not ground)
½ teaspoon Oregano
1 ¼ teaspoons Salt
½ teaspoon Black Pepper
3 Bell Peppers (2 green and 1 red), chopped
4 ½ cups Beef Broth, low sodium (use 5½ cups if you like it soupier)
1 Tablespoon Worcestershire Sauce
¾ cup Long Grain White Rice, rinsed, uncooked
1 (14 oz) can Diced Tomatoes, with juice
1 (14 oz) can Tomato Sauce

Instructions

TIP: Before you start to cook this, gather everything together and get all of your ingredients prepped first. Chop and measure everything first 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 ½ cups of beef broth, and Worcestershire sauce. Stir. Put a lid on for a few minutes to let the broth heat up (I use the glass lid, or the IP lid on venting).
Add the rice and very gently press into the broth, but do not stir.
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.
Serve immediately.