Stuffed Pepper Soup in a white bowl, viewed from overhead
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5 from 3 votes

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.
Prep Time15 mins
Cook Time10 mins
Inactive Time33 mins
Total Time1 hr
Course: Soup
Cuisine: American, Italian
Keyword: Instant Pot Stuffed Pepper Soup
Servings: 6
Calories: 371kcal
Author: Laura Lawless


  • 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 puree
  • 1 19oz can kidney beans
  • 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


  • 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. Give it a little stir to ensure all the rice is submerged in the broth.
  • 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.



  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. 


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