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Stuffed Pepper Soup in white bowl with spoon with green and red bell peppers in background

Instant Pot Stuffed Pepper Soup

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
Prep Time 15 minutes
Cook Time 14 minutes
Pressure Building and Release 20 minutes
Total Time 49 minutes
Servings 8 - 10
Calories 259 kcal
Author Sandy Clifton

Ingredients

  • 1 lb Lean Ground Beef or Ground Turkey
  • 1 Bay Leaf
  • 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

  1. 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!

  2. 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.

  3. Add the celery and onion, and cook for 3 minutes.

  4. Add the garlic and spices and cook for 30 seconds.

  5. Add the peppers, and stir.

  6. 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).

  7. Add the rice and very gently press into the broth, but do not stir.

  8. Add in the tomato sauce and diced tomatoes & their juice, but do not stir.

  9. Place the lid on the pressure cooker and lock in place. Set the steam release knob to the Sealing position.

  10. 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.

  11. 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.

  12. When the pin in the lid drops down, carefully open the lid and stir the soup. Taste and adjust salt, if necessary.

  13. Serve immediately.