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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.
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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!
Instant Pot Stuffed Pepper Soup
Equipment
- 6 qt or 8 qt Pressure Cooker
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE pressure cooker Stuffed Pepper Soup recipe and more
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Made it as directed, except (there’s always an “except”) I subbed quinoa for the rice, to make it have less carbs. It was an absolute hit. I personally added a little Tapatio to my bowl because I like spice, but my 6 year old granddaughter loved it as is. Great recipe!
We love it!!! Sometimes add 5 cups broth vs 4.5
My husband is a finicky eater, we have this about every week! I have used both 93% ground beef and ground bison-both delicious. Also, brown rice works great too. Thank you for a GREAT recipe!
Amazing!!! I cooked the rice separately, and Added extra seasonings and Worcestershire. I also chose to omit the celery and thyme. can’t wait to eat this all week for lunch!
Absolutely delicious! We ran out and were left wanting more. Only change I made was omitting thyme, Didn’t have any! This is definitely going to the top of the dinner rotation. College daughter asked me to make her some to take back to school for winter training later this week!
Yummy! Just made it tonight for tomorrow night’s supper. It is with great restraint that I’ve only had a few small tastes. Rice is good. No burn alerts. My instant pot was purchased November 2018. Followed the recipe closely. I did use shallots instead of onions because it’s what we had in the house.
That’s great! Enjoy!
Excellent flavor.
Its in the pot now! Hoping someone will answer this. There are two settings, high or low pressure, which should I use for this recipe.
High.
I’m still new to Instantpot, but your meticulous directions made it easy to follow the recipe. We enjoyed it so much even with all green peppers. Looking forward to having a red pepper to include next time! Thank you for perfecting the recipe!
HI Linda, I’m so glad you liked it! Thank you for your review!
I made this tonight; I was by far one of my favorite IP dishes. Thank you so much for sharing!
Awesome! Thanks, Jamie!
There should be a caution or warning for those of us who are very sensitive to spicy heat in a recipe. I followed this recipe to a tee, and against my better judgment, added the 1 tablespoon of paprika as written. Sadly, I cannot eat this soup. My husband can and did enjoy it but today I am looking for remedies to tone down the heat. Too much spice actually hurts my stomach. Sorry.
My goodness, how awful! May I ask what type of paprika you used? Paprika has no heat unless you buy what is labeled as hot paprika, to my knowledge. This recipe should not be spicy at all.