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Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup tastes just like stuffed peppers, but it’s way easier to make! Made with bell peppers, ground chicken, rice and beans, this soup is a satisfying one-pot family meal.

While you’re here, be sure to save my skillet version of this recipe. It’s a quick 30-minute meal!

Stuffed Pepper Soup in a white bowl

I’m a huge fan of soup. I especially love the kind of the soup that is filled with colourful veggies, healthy protein and doesn’t leave me hungry an hour later. This Instant Pot Stuffed Pepper Soup is all of those things.

I was inspired to make this soup when I ordered a similar version at a take-out restaurant near my office. I paid a fortune for one bowl and thought, “I can make this at home”. So I did! I made some improvements, like increasing the ratio of bell peppers to rice and also adding the kidney beans for extra protein and fibre.

Stuffed Pepper Soup in a white bowl, viewed from overhead

Ingredients

  • Olive oil
  • Ground chicken – turkey and beef work great too!
  • Yellow onion
  • Garlic
  • Chicken broth
  • Bell peppers – I prefer the red, orange and yellow colours (not green), due to their sweeter flavour
  • Tomato purée – or crushed tomatoes
  • Fire-roasted tomatoes – regular canned diced tomatoes will work, too
  • Cooked kidney beans
  • Long-grain white rice – I used basmati, but jasmine or generic long-grain white rice should work as well. Be sure to rinse for about 1 minute, until the water runs clear.
  • Dried basil, dried parsley, oregano and onion powder
  • Apple cider vinegar or lemon juice – added after cooking to brighten the flavour
  • Salt and pepper – add to taste after cooking (I add salt after cooking because you may not need much, if your chosen broth already has salt added)
Ingredients for Instant Pot Stuffed Pepper Soup in glass bowls, viewed from overhead

Step-by-Step instructions

1. Press the sauté button on the Instant Pot. Heat the olive oil, then add the ground chicken and sauté until no longer pink.

2. Add the onion and garlic and continue to sauté a couple minutes more until the onion is fragrant and starting to soften.

3. Deglaze the insert: Add about 1/4 cup of the broth and use a plastic or wooden spatula to scrape off every brown bit stuck to the bottom. Be sure you get it all to avoid a burn warning.

A five-image collage illustrating steps to make Instant Pot Stuffed Pepper Soup

4. Add the rest of the broth, bell peppers, tomato puree, beans, fire-roasted tomatoes, rice, dried basil, dried parsley, oregano and onion powder. Push the rice down until it’s just submerged in the broth, but do not stir.

5. Close the lid, set to sealing and use the Manual setting to cook on high pressure for 10 minutes. It will take 25-30 minutes to come to pressure.

6. At the end of cooking time, quick release the pressure (I use a wooden spoon to avoid getting hit by any splatter) and stir to ensure even distribution of the ingredients. Stir in the apple cider vinegar and let the soup rest for about 5 minutes with the lid partially covering the pot. Season with salt and pepper to taste.

A ladle full of Stuffed Pepper Soup held over remaining soup in Instant Pot

Tip for reheating

When you refrigerate this soup, the rice continues to absorb the liquid. It tastes great this way if you like a consistency more like stew or chili. To keep the soup consistency, you can add more broth when reheating and adjust the salt to taste.

Can I make this vegan?

Yes! To make it vegan, replace the ground chicken with another can of kidney beans or cannellini beans. Simply start the recipe by sautéing the onions and garlic in the olive oil, and use a vegetable broth instead of chicken broth.

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Stuffed Pepper Soup in a white bowl, viewed from overhead

Instant Pot Stuffed Pepper Soup

Laura Lawless, BASc
Instant Pot Stuffed Pepper Soup tastes just like stuffed peppers, but it's way easier to make! Made with bell peppers, ground chicken, rice and beans, this soup is a satisfying one-pot family meal.
5 from 7 votes
Servings 6
Calories 371
Prep Time 15 mins
Cook Time 10 mins
Inactive Time 33 mins
Total Time 1 hr

Ingredients

  • 2 teaspoons olive oil
  • 1 lb ground chicken (any ground meat will work)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 4 bell peppers, diced
  • 2 cups tomato purée (or crushed tomatoes)
  • 1 19oz can kidney beans, drained and rinsed
  • 1 15oz can fire-roasted diced tomatoes
  • 1/2 cup long-grain white rice (I used basmati) (rinsed for about 1 minute)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1 teaspoon apple cider vinegar or lemon juice
  • Salt and pepper (to taste)

For serving

  • fresh parsley, chopped
  • freshly grated parmesan

Instructions
 

  • Press the sauté button on the Instant Pot. Heat the olive oil, then add the ground chicken and sauté until no longer pink. Add the onion and garlic and continue to sauté a couple minutes more until the onion is fragrant and starting to soften.
  • Deglaze the insert: Add about 1/4 cup of the broth and use a plastic or wooden spatula to scrape off every brown bit stuck to the bottom. Be sure you get it all to avoid a burn warning.
  • Add the rest of the broth, bell peppers, tomato puree, beans, fire-roasted tomatoes, rice, dried basil, dried parsley, oregano and onion powder. Push the rice down until it's just submerged in the broth. Do not stir.
  • Close the lid, set to sealing and use the Manual setting to cook on high pressure for 10 minutes. It will take 25-30 minutes to come to pressure.
  • At the end of cooking time, quick release the pressure (I use a wooden spoon to avoid getting hit by any splatter) and stir to ensure even distribution of the ingredients. Stir in the apple cider vinegar and let the soup rest for about 5 minutes with the lid partially covering the pot. Season with salt and pepper to taste. Serve topped with chopped parsley or finely grated parmesan, if desired.

Notes

  1. Inactive time indicates time for Instant Pot to come to pressure and release pressure after cooking time. 
  2. This recipe was tested in the 6-quart Instant Pot model. 

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Equipment

6-qt Instant Pot
Chef’s Knife
Slotted Turner
Measuring Spoons

Nutrition Estimate

Calories: 371kcal | Carbohydrates: 52g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 760mg | Potassium: 1483mg | Fiber: 11g | Sugar: 10g | Vitamin A: 3213IU | Vitamin C: 126mg | Calcium: 95mg | Iron: 6mg
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Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




19 Comments

  1. So delicious and easy too!

  2. Arly Del Brocco says:

    5 stars
    Made the vegan version but melted some cheese on top when eating. It was delicious. Love being able to use the instant pot to make a soup for lunches on a busy weekend when we don’t have time to simmer a soup on the stove for hours!

  3. 5 stars
    I have made this recipe twice now and both times with 2 different friends and they absolutely loved it!!! Thanks for the wonderful IP recipe

    1. Laura Lawless says:

      I’m thrilled to hear that, Ann! Thanks for taking the time to review!

  4. 5 stars
    Comforting and great for meal prep! Will be making again.

  5. 5 stars
    Hi Laura,
    I just made this your stuffed pepper soup. Ate 3 bowls, so good. Today was a meatless Saturday so I through in a can of cannellini beans. I’m just an old single man who bought an Instant Pot about a month ago and really enjoy recipes like yours. Thanks!!

    1. Laura Lawless, BASc says:

      I love hearing this! So happy you liked it!

  6. Hi there! I am eager to try this recipe as it looks delicious!

    Wondering if it’s possible to make this in the slow cooker?

    thanks!

    1. Laura Lawless, BASc says:

      Hi Jenny! I haven’t tested it in the slow cooker, but I think you could cook it that way with a few adjustments. I would cook the ground chicken on the stove top before adding it to the slow cooker, and I would use brown rice instead of white rice (brown rice will hold up better to the longer cook time). Another option is to add white rice about an hour before the cook time is done, or add it fully cooked at the end. For cook time, I would try 3-4 on high or 5-6 on low. Let us know how it goes if you make it this way!

  7. Is there a sub for rice? Not a fan of it but this looks amazing!

    1. Laura Lawless, BASc says:

      Hi Cris, you could use a small pasta like macaroni, shells or orzo, or even quinoa! For the quinoa, I would use a little less, maybe 1/3 of a cup. For all of these options, reduce the cook time to 3 minutes at high pressure. Pasta and quinoa need less time to cook than the rice. Hope this helps!

  8. 5 stars
    I’m always looking for new soups to make in the cold Canadian winter and this really hit the spot. I like how it’s both healthy and satisfying. I added extra spice for my personal taste (chili powder while cooking, sriracha in the bowl). Also served it with your biscuits which were perfect for dipping. Thanks!

    1. Laura Lawless, BASc says:

      Great idea to add some heat! Thanks Julia!

  9. This was fantastic! It was so easy and so yummy! Next time I think I’ll try it with ground turkey because that’s easier to find near me. I wonder how different it would be if I swapped the tomatoes for rotel?

    My only question is, was I supposed to drain the kidney beans? I did. Either way, delish! Will make again!

    1. Laura Lawless, BASc says:

      Rotel would be great! Another reader added some chili powder for heat and really enjoyed it.

      You were right to drain the kidney beans. I clarified this in the recipe, so thank you!

  10. 5 stars
    Amazing user ranch style beans instead of kidney beans added tomato paste and garnished with green onions

    1. Laura Lawless, BASc says:

      So happy you enjoyed it, Jessica!

  11. Janet Broder says:

    5 stars
    I made this tonight and it was absolutely delicious! It’s very cold here in ON, Canada, (-16) so this was perfect for tonight. I added a few “personal taste” modifications.
    I used ground pork, because that’s what I had.
    I added 1 tbsp of dry mustard to the spices
    After cooking:
    1 tbsp of balsamic vinegar
    1 tbsp of Worcestershire sauce
    1/2 tbsp of smoked paprika

    The timing was close for me – since I used an 8qt IP, it didn’t take as long to get to pressure, but the difference is negligible. I will make this again, for sure!

    1. Laura Lawless, BASc says:

      Yes, it was a chilly day (I’m in Ontario too!). Your customizations sound delicious. So glad you enjoyed the recipe, Janet!