Instant Pot Stuffed Pepper Soup (+Video)

Instant Pot Stuffed Pepper Soup is a delicious soup that is stuffed with ground beef, rice, peppers, onions in a seasoned tomato-based broth!

A FASTER WAY TO MAKE SOUP!

Ever since the Instant Pot became a sensation a few years ago, folks have asked me to convert a lot of my popular recipes to Instant Pot recipes. One of those recipes was my Stovetop Stuffed Pepper Soup. It is basically the same recipe with a few tweaks. Mainly, we’re using uncooked rice with this recipe and using a bit more liquid to help cook the rice.

TIPS FOR MAKING STUFFED PEPPER SOUP IN THE INSTANT POT:

• Ground pork, turkey or Italian sausage can be substituted for the ground beef.
• It is essential to rinse any long grain rice before cooking. Rice has a lot of surface starch so you want to rinse that off so your rice doesn’t become sticky or gummy while cooking.
• Serve this soup with a free, green salad and perhaps some breadsticks or garlic bread.
• The small amount of sugar is added to cut the acidity of the tomatoes.
• If your beef produces a lot of grease, be sure to drain it before proceeding with the rest of the recipe.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• lean ground beef
• small yellow onion
• green bell peppers
• uncooked long-grain rice (rinse rice before use)
• sugar
• garlic powder
• salt and pepper
• diced tomatoes with basil, garlic and oregano
• tomato soup
• chicken broth (or beef broth)
• shredded cheddar cheese, for serving

HOW TO MAKE INSTANT POT STUFFED PEPPER SOUP:

Select the sauté option on a 6-quart (or larger) Instant Pot menu, and wait for it to read ‘Hot’. Add ground beef. Cook and crumble beef until brown and fully cooked.

Note: meat should not need to be drained of grease since we’re using a lean meat. Next, add the diced onion, diced peppers, uncooked rice, sugar, garlic powder, salt and pepper.

Stir to combine and cook for 1 minute.

Finally, stir in the the rest of the ingredients: diced tomatoes, tomato soup and chicken broth.

Cover with the lid and lock it. Seal and cook for 4 minutes on High Pressure, followed by 8 minutes Natural Pressure Release. Manually release the remaining pressure. Open the lid and stir. Allow to cool for a few minutes then serve.

If you like, top soup with freshly shredded cheddar cheese.

CRAVING MORE RECIPES?

• Stuffed Pepper Soup (+Video)
• Instant Pot Stuffed Peppers
• Stuffed Pepper Casserole (+Video)
• Cream Cheese Sausage Stuffed Biscuits
• Crock Pot Stuffed Peppers