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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.

Stuffed Pepper Soup in a bowl topped with shredded cheddar cheese

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.
Instant Pot Stuffed Pepper Soup recipe from The Country Cook

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
lean ground beef, small yellow onion, green bell peppers, uncooked long-grain rice, sugar, garlic powder, salt and pepper, can diced tomatoes with basil, garlic and oregano, can tomato soup, chicken broth, shredded cheddar cheese

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.

uncooked ground beef in the bottom of the insert of an electric pressure cooker

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.

cooked ground beef with rice, green pepper, onion and seasonings added

Stir to combine and cook for 1 minute.

fully cooked ground beef, green peppers, onions in Instant Pot

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

chicken broth, diced tomatoes and tomato soup stirred into ground beef mixture in Instant Pot

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.

wooden spoon holding fully cooked stuffed pepper soup over bowl of Instant Pot

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

Soup served in a bowl with a spoon

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Instant Pot Stuffed Pepper Soup recipe

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!
5 from 9 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 4 minutes
Natural Release: 8 minutes
Total Time: 32 minutes
Servings: 6

Ingredients

  • 1 pound lean ground beef
  • 1 small onion, diced
  • 2 green bell peppers, diced into 1-inch pieces
  • 1 cup uncooked long-grain rice (rinse rice before use)
  • 1 Tablespoon sugar
  • 1 teaspoon garlic powder
  • salt and pepper, to taste (about a teaspoon each)
  • 28 ounce can diced tomatoes with basil, garlic and oregano
  • 10 ounce can tomato soup
  • 6 cups chicken broth (or beef broth)
  • shredded cheddar cheese (optional), for serving

Instructions

  • 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. Then manually release the remaining pressure.
  • Open the lid and stir. Allow to cool for a few minutes then serve.
  • If you like, top each serving of soup with freshly shredded cheddar cheese.

Video

Notes

  • If your ground beef produced a large amount of grease, be sure to drain it before continuing with the recipe. 
  • The small amount of sugar is added to cut the acidity form the tomatoes.
Course: Main Course, Soup
Cuisine: American

Nutrition

Calories: 306kcal | Carbohydrates: 44g | Protein: 22g | Fat: 5g | Sodium: 1281mg | Fiber: 3g | Sugar: 11g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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17 Comments

  1. 5 stars
    I love this!! Big hit for our family and friends! I’m going to double the recipe and was wondering if you would recommend doubling the time as well! I would assume to do so, but figured I’d see!

  2. 5 stars
    Awesome. I do red, orange and green pepper,2 cups beef broth rest chicken broth. I also use an extra pound of beef , cook with worchestershire and cauliflower rice

  3. 5 stars
    you show one box of broth but that is only 4 cups…. did you actually use the one box or 6 cups….. made it and this was delicious!!! I added 3 green peppers and love the tip about rinsing the rice.

    1. Hi Laura – they are per serving. However, I always tell everyone (I even have a DISCLOSURE on my site here) that you should use your own trusted nutrition calculator. My recipe card does it automatically but should not be used for dietary or health purposes. Please use your own trusted calculator. 🙂

  4. Would love to try this, but I don’t have an instant pot. Could I do this on the stovetop, and if so, do you have any idea how?