Description
This Instant Pot Stuffed Pepper Soup delivers all the comforting flavors of classic stuffed peppers — tender beef, rice, and bell peppers simmered in a rich tomato broth — without the fuss of stuffing! It’s a warm, one-pot meal that’s ready in under 30 minutes, making it perfect for busy weeknights.
Ingredients
Scale
- 1–1.25 lb ground beef (or turkey/chicken, or a 50/50 beef-sausage mix)
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 bell peppers (mix of green + red/yellow), diced
- 1 can (14–15 oz) diced tomatoes (fire-roasted if you like)
- 1 can (14–15 oz) crushed tomatoes or tomato sauce
- 1–2 Tbsp tomato paste (optional but recommended)
- 5 cups broth (beef or chicken)
- ¾ cup long-grain white rice (rinsed)
- 1–1½ tsp kosher salt (to taste), ½ tsp black pepper
- 1½ tsp Italian seasoning + 1 tsp paprika
- 1 bay leaf
- Optional: pinch crushed red pepper; 1–2 tsp red wine vinegar to finish
- Garnish: parsley, grated Parmesan, dollop of sour cream (optional)
Instructions
- Sauté & Brown (build flavor).
Set Sauté (High). Film the insert lightly with oil. Add onion and a pinch of salt; cook 2–3 minutes until translucent. Add garlic; stir 30 seconds. Crumble in meat; cook, stirring, until browned and no visible pink remains. Spoon off excess fat if desired. - Season & Deglaze.
Stir in Italian seasoning, paprika, black pepper, and tomato paste; toast 30–60 seconds. Pour in ½–1 cup broth; scrape up all fond until the bottom is spotless (prevents BURN). - Load the Pot (layer to avoid BURN).
Add diced peppers, remaining broth, rinsed rice, bay leaf, and salt. Add tomatoes last and don’t stir them to the bottom. This tomato-on-top layering helps protect the heating element from thick sauces. - Pressure Cook.
Lock lid; set High Pressure, 10 minutes. The pot will take a few minutes to come up to pressure. - Release.
Let pressure naturally release for 10 minutes, then quickly release the rest. Open the lid away from you. - Adjust & Brighten.
Stir, remove bay leaf, and check the spoon thickness. If too thick, splash in broth. If you want a touch more punch, add a teaspoon or two of red wine vinegar or lemon juice. Taste and adjust salt/pepper. - Serve. Ladle into warm bowls. Garnish with parsley, a pinch of red pepper, and Parmesan or a dollop of sour cream if you like.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 760mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg