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.
Cuisine: American, Italian
Keyword: Instant Pot Bell Pepper Soup, Instant Pot Stuffed Pepper Soup, Pressure Cooker Stuffed Pepper Soup
1lblean ground beefcan sub ground chicken or turkey
1yellow onion, diced
5cupschicken brothor 5 teaspoons chicken Better Than Bouillon + 5 cups water
3-4bell peppers, diced
19ouncecan kidney beans, drained and rinsed
15ouncecan diced tomatoes
5.5ouncecan tomato paste
1tablespoonItalian seasoningsee note 3 to make your own spice blend
1teaspoonsea saltplus more to taste after cooking
1/2cuplong-grain white rice, rinsed I used jasmine rice
1teaspoonapple cider vinegar or lemon juice
fresh parsley, chopped
freshly grated parmesan cheese
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.
Inactive time indicates time for Instant Pot to come to pressure and release pressure after cooking time.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Original recipe used the following spice blend: 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon oregano, 1/2 teaspoon onion powder.