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Stuffed Pepper Soup in a white bowl viewed from overhead
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5 from 11 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 beef or turkey, rice and beans, this soup is a satisfying one-pot family meal.
Prep Time10 mins
Cook Time13 mins
Inactive Time30 mins
Total Time53 mins
Course: Soup
Cuisine: American, Italian
Keyword: Instant Pot Bell Pepper Soup, Instant Pot Stuffed Pepper Soup, Pressure Cooker Stuffed Pepper Soup
Servings: 6
Calories: 367kcal
Author: Laura Lawless, BASc

Equipment

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

Ingredients

  • olive oil optional, if using chicken or turkey
  • 1 lb lean ground beef can sub ground chicken or turkey
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 5 cups chicken broth or 5 teaspoons chicken Better Than Bouillon + 5 cups water
  • 3-4 bell peppers, diced
  • 19 ounce can kidney beans, drained and rinsed
  • 15 ounce can diced tomatoes
  • 5.5 ounce can tomato paste
  • 1 tablespoon Italian seasoning see note 3 to make your own spice blend
  • 1 teaspoon sea salt plus more to taste after cooking
  • 1/2 cup long-grain white rice, rinsed I used jasmine rice
  • 1 teaspoon apple cider vinegar or lemon juice

For serving

  • fresh parsley, chopped
  • freshly grated parmesan cheese

Instructions

  • Press the Sauté button on the Instant Pot. Wait until the screen says hot, then add the ground beef and sauté until almost cooked through. Add the onion and garlic and continue to sauté a couple minutes more until the onion is softened and the beef is fully cooked.
  • Next, deglaze the insert. Add about ¼ cup of the broth and use a spatula to scrape off any brown bits stuck to the bottom. Be sure you get it all to avoid a burn warning.
  • Add the rest of the broth, then layer on the bell peppers, kidney beans, diced tomatoes, tomato paste, Italian seasoning and salt. Add the rice on top and push it down until it's just submerged in the broth. Do not stir.
  • Close the lid, set the vent to sealing and cook on Manual High pressure for 5 minutes. (Your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take 25-30 minutes to come to pressure.
  • At the end of cooking time, let the pressure release naturally for 5 minutes (just leave it), then quick release remaining pressure. Mix in the apple cider vinegar and season with more salt to taste, if needed. Serve topped with chopped parsley or finely grated parmesan, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Video

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 both 6-quart and 8-quart Instant Pot models.
  3. Original recipe used the following spice blend: 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon oregano, 1/2 teaspoon onion powder. 

Nutrition

Calories: 367kcal | Carbohydrates: 49g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 808mg | Potassium: 1377mg | Fiber: 10g | Sugar: 6g | Vitamin A: 613IU | Vitamin C: 124mg | Calcium: 103mg | Iron: 7mg