Instant Pot Stuffed Pepper Soup

There’s something truly special about a warm, comforting bowl of Instant Pot Stuffed Pepper Soup. It brings back memories of cozy evenings spent with loved ones, sharing stories over a hearty meal. This recipe, infused with vibrant colors and rich flavors, is my go-to when I need a pick-me-up or want to impress guests with minimal effort. The beauty of this soup is that it captures the essence of stuffed peppers in a delightful, easy-to-eat form. With the magic of the Instant Pot, you can have a nutritious meal ready in no time. Imagine the aroma of sautéed onions and garlic filling your kitchen as you prepare this delicious dish. Each bite is a burst of flavor, combining the sweetness of bell peppers with the savory goodness of ground beef and spices. It’s a recipe that truly warms the soul. As the seasons change and the air turns crisp, I find myself craving this delightful soup more and more. It’s the perfect dish for fall, and I can hardly wait to share it with you!

Ingredients to Make Instant Pot Stuffed Pepper Soup

When it comes to the ingredients for Instant Pot Stuffed Pepper Soup, each one plays a vital role in creating a delicious and fragrant dish. The combination of fresh vegetables, spices, and protein works wonders together. Key players like the bell peppers bring a beautiful color and sweetness, while the ground beef adds richness and heartiness. You’ll love how everything comes together to create a flavorful meal.

• 1/2 medium onion, chopped – Onions serve as the aromatic base for the soup, providing depth of flavor.
• 1 tablespoon olive oil – This helps in sautéing the onions and adds a hint of richness.
• 3/4 cup uncooked rice (I used jasmine) – The rice absorbs the flavors and makes the soup more filling.
• 1.5 pounds extra lean (95% lean) ground beef – Provides the protein and a hearty texture.
• 1 red bell pepper, chopped finely – Adds sweetness and vibrant color to the dish.
• 1 green bell pepper, chopped finely – Complements the red pepper with slightly more earthy notes.
• 1 (13.5 fluid ounce) can tomato sauce – Brings moisture and richness to the soup.
• 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices) – Adds a smoky flavor that elevates the dish.
• 4 cups chicken broth – The base of the soup that ties all the ingredients together.
• 3 cloves garlic, minced – Infuses rich, aromatic flavor.
• 3 dashes Italian seasoning – Enhances the overall flavor profile with herbs.
• 1 teaspoon paprika – Adds a hint of smokiness and warmth.
• Salt & pepper to taste – Essential for bringing out the flavors of all ingredients.

Instructions for Instant Pot Stuffed Pepper Soup

Cooking the Instant Pot Stuffed Pepper Soup is as easy as it gets! The steps are straightforward and allow you to focus on the joy of cooking. As you follow along, you’ll see how quickly everything comes together. Just remember to keep an eye on the texture and flavors, and you’ll be rewarded with a comforting bowl of goodness.

1. Begin by chopping your onion. Add it to your Instant Pot along with the olive oil. Press the sauté button and cook for about 3 minutes. You’ll notice the onion becoming translucent and fragrant.
2. Next, add the ground beef to the pot. Continue cooking for another 3 to 4 minutes, stirring occasionally until the beef is browned. Make sure to break it into smaller pieces for even cooking.
3. Now it’s time to add the remaining ingredients. Pour in the chicken broth, tomato sauce, and the fire-roasted diced tomatoes. Give everything a good stir to combine.
4. Rinse the rice under cold water in a sieve and then add it to the pot. This step is crucial as it helps remove excess starch, resulting in a better texture.
5. Important note: If you prefer a less thick soup, consider reducing the amount of rice to 1/2 cup. The soup gets very close to the fill line of the Instant Pot, so be cautious not to overfill.
6. Close the lid and set the valve to “sealing.” Cook on high pressure for 10 minutes. Remember, it will take at least 10 to 15 minutes for the Instant Pot to come to pressure.
7. Once the countdown is over, carefully perform a quick release of the pressure. You’ll want to stand back as the steam escapes.
8. After the pressure is released, open the lid and stir the soup. This is your chance to season it with salt and pepper to your liking. The soup should be fragrant and inviting!
9. Serve the soup hot. It pairs wonderfully with crusty bread or a side salad for a complete meal.

Helpful Hints

Here are some helpful hints to ensure your Instant Pot Stuffed Pepper Soup turns out perfectly every time. From storage tips to serving suggestions, these insights will help you make the most of this delicious recipe.

• Storage: Make sure to store leftovers in an airtight container in the fridge for up to three days to maintain freshness.
• Freezing: This soup freezes well! Just let it cool, then transfer it to freezer-safe containers. It can last up to three months in the freezer.
• Pairing: Consider serving this soup with a side salad or some garlic bread for a hearty meal.
• Spice it up: If you enjoy heat, add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
• Vegetarian option: You can easily make this soup vegetarian by substituting the ground beef with lentils or a plant-based meat alternative.
• Serving suggestion: Top each bowl with some shredded cheese or fresh herbs like parsley for an extra touch.

What Goes Well With This Instant Pot Stuffed Pepper Soup

• Crusty bread: Nothing complements soup like a slice of warm, crusty bread. It’s perfect for dipping!
• Side salad: A fresh garden salad with a light vinaigrette adds a refreshing contrast to the hearty soup.
• Cheesy garlic bread: A delicious side that pairs well with the flavors of the soup.
• Occasions: This soup is great for family dinners, gatherings, or even meal prep for busy weeks.
• Seasonal Pairings: Enjoy it during the cooler fall evenings when you crave warmth and comfort.
• Storage tips: Refrigerate any leftovers, and they can be enjoyed for lunch the next day!

FAQ

Conclusion

In conclusion, the Instant Pot Stuffed Pepper Soup is a delightful dish that encapsulates the warmth and comfort of home-cooked meals. It’s a versatile recipe that can be tailored to your preferences, making it a favorite for family dinners or meal prep. I encourage you to give it a try; the comfort it brings is unmatched, and it’s sure to become a staple in your recipe collection.

Instant Pot Stuffed Pepper Soup

The ultimate comfort food, Instant Pot Stuffed Pepper Soup is a hearty and delicious dish that combines tender beef, fresh vegetables, and aromatic spices. This easy weeknight dinner is perfect for cozy family nights. Make it tonight and savor the flavors!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 medium onion chopped
• 1 tablespoon olive oil
• 3/4 cup uncooked rice (I used jasmine)
• 1.5 pounds extra lean (95% lean) ground beef
• 1 red bell pepper chopped finely
• 1 green bell pepper chopped finely
• 1 can tomato sauce (13.5 fluid ounce)
• 1 can fire-roasted diced tomatoes (28 fluid ounce, with juices)
• 4 cups chicken broth
• 3 cloves garlic minced
• 3 dashes Italian seasoning
• 1 teaspoon paprika
• Salt & pepper to taste

Equipment

• Instant Pot
• Wooden Spoon
• Cutting Board
• Baking Sheet
• Skillet
• Chef's Knife

Method

 

1. Chop your onion and add it to your Instant Pot along with the olive oil. Press the sauté button and cook for about 3 minutes, then add the ground beef and continue cooking for another 3-4 minutes or so, stirring occasionally.
2. Add the remaining ingredients to your Instant Pot and give it a stir. Rinse the rice (put it in a sieve and run it under the tap) prior to adding it to your Instant Pot. Important note: The soup in the photos is quite thick and hearty. If you prefer it to be less thick, use 1/2 cup of rice. The soup gets pretty close to the fill line of my 6-qt. Instant Pot, so be sure not to go over.
3. Close the lid and set the valve on 'sealing'. Cook on high pressure for 10 minutes. It will take at least 10-15 minutes for the Instant Pot to get up to pressure. Once the countdown is over, do a quick release of the pressure.
4. Season soup with salt & pepper as needed.

Notes

• Serves 6-8: Depending on how much people eat.
• Fire-roasted tomatoes: You can use regular diced tomatoes if you wish, but the fire-roasted ones give it extra flavor.
• Inactive time: Indicates the time it'll take the Instant Pot to come up to pressure.
• Crockpot version: You can definitely make this stuffed pepper soup in a slow cooker. Brown the beef first, and then transfer it to your Crockpot, along with everything except for the rice and salt & pepper. Cook on low for 6-8 hours or on high for 3-4 hours. About 20-30 minutes prior to serving, add the rice. Stir it every now and then so it doesn't stick to the bottom of the Crockpot.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!