Delight in the rich, comforting flavors of Instant Pot Stuffed Pepper Soup, a hearty one-pot meal that brings the classic comfort of stuffed peppers to your dinner table in a fraction of the time. This robust soup is brimming with savory ground beef, tender rice, vibrant bell peppers, and sweet onions, all simmered in a perfectly seasoned, rich tomato-based broth. It’s the ultimate solution for a quick, wholesome, and incredibly satisfying family dinner that’s perfect for chilly evenings or busy weeknights when you crave homemade goodness without the long hours.
A Faster Way to Enjoy Hearty Soup!
The Instant Pot has revolutionized home cooking, making it easier and faster to prepare beloved dishes, and this Instant Pot Stuffed Pepper Soup is no exception. For years, fans have asked for a pressure cooker adaptation of our popular Stovetop Stuffed Pepper Soup, and we’re thrilled to deliver this expedited version. While it shares the same incredible flavor profile, this Instant Pot recipe streamlines the cooking process significantly, cutting down on active cooking time and overall kitchen hassle. The magic of pressure cooking allows the rice to cook perfectly within the broth, absorbing all the delicious flavors and eliminating the need for pre-cooking. The key differences in this Instant Pot method lie in utilizing uncooked rice directly in the pot and adjusting the liquid content to ensure everything cooks to perfection under pressure, creating a wonderfully integrated dish with minimal fuss and maximum flavor.
Why You’ll Love This Instant Pot Stuffed Pepper Soup
This Instant Pot Stuffed Pepper Soup isn’t just a meal; it’s a culinary experience designed for modern life. Here’s why it’s bound to become a staple in your recipe rotation, offering both convenience and incredible taste:
- Unbeatable Classic Flavor: All the beloved, comforting tastes of traditional stuffed bell peppers are concentrated into a rich, savory broth, delivering a deeply satisfying spoonful every time. It’s like eating a deconstructed stuffed pepper, but even easier!
- Incredibly Quick: Thanks to the efficiency of the Instant Pot, this hearty soup comes together in a fraction of the time it would take on the stovetop. This makes it an ideal solution for busy weeknights when you want a homemade meal without spending hours in the kitchen.
- One-Pot Wonder: Say goodbye to multiple dirty dishes! The entire cooking process, from browning the meat to simmering the broth and cooking the rice, happens in a single pot. This significantly minimizes cleanup, giving you more time to enjoy your meal.
- Nutritious & Wholesome: Packed with lean protein, fiber-rich vegetables, and complex carbohydrates from the rice, it’s a balanced meal that will keep you feeling full, energized, and satisfied. It’s a complete meal in one bowl.
- Family-Friendly: A universally loved dish that even picky eaters tend to enjoy. The familiar flavors and comforting texture make it a hit with kids and adults alike, and it’s an excellent way to sneak in some extra vegetables!
- Highly Versatile: This recipe is incredibly adaptable. Easily customize it with different ground meats, a variety of colorful vegetables, and your favorite seasonings to suit your family’s unique preferences or to use up ingredients you have on hand.
Essential Tips for Making Perfect Instant Pot Stuffed Pepper Soup:
Achieving the best results with your Instant Pot Stuffed Pepper Soup is simple with these helpful tips and insights:
- Meat Alternatives & Variations: While lean ground beef is the traditional choice and provides a wonderfully rich base, don’t hesitate to get creative with other ground meats. Ground pork can add a slightly sweeter, richer flavor profile, while ground turkey or chicken offers a lighter, leaner option for those watching their calories. For an added layer of flavor and a touch of spice, consider using mild or hot Italian sausage (casings removed, then crumbled). Remember to adjust your seasonings if using a pre-seasoned sausage.
- The Critical Step of Rinsing Rice: This step is paramount for achieving the perfect texture in your soup. Long-grain rice, in particular, contains a significant amount of surface starch. Rinsing it thoroughly under cold running water until the water runs clear helps to wash away this excess starch. This crucial action prevents the rice from becoming overly sticky, clumpy, or gummy during the pressure cooking process, ensuring each grain remains distinct and fluffy within your hearty soup.
- Complementary Serving Suggestions: This robust and filling soup is a complete meal on its own, but it pairs beautifully with simple, fresh accompaniments to round out your dinner. Serve it alongside a crisp, vibrant green salad dressed with a light vinaigrette to add brightness and a refreshing textural contrast. For those who enjoy soaking up every last drop of the rich, flavorful broth, crusty bread, warm garlic bread, or soft breadsticks are excellent choices.
- The Role of Sugar in Balancing Flavors: The small amount of sugar added to this recipe serves a very specific and important purpose: it’s not meant to sweeten the soup, but rather to temper and balance the natural acidity of the canned tomatoes. This subtle addition helps to round out the overall flavor profile, preventing the soup from tasting overly tart and allowing the savory, meaty, and herbaceous notes to truly shine through, creating a more harmonious and delicious experience.
- Efficiently Draining Excess Grease: Even when using lean ground beef, some fat will render during the initial sautéing process. If your beef produces a significant amount of grease (we’re talking more than a tablespoon or two pooling in the bottom of the pot), it’s important to drain it before you proceed with adding the remaining ingredients. Excess grease can make the soup feel oily, affect the texture, and potentially dilute the intended flavors. To drain, simply tilt the Instant Pot inner pot carefully and use a large spoon to scoop out the rendered fat.
- Strategic Ingredient Layering to Avoid “BURN”: When adding the tomato products and broth, pay attention to the order. It’s best to add the meat and sautéed vegetables first, then the rice and seasonings, and finally, the diced tomatoes, tomato soup, and broth on top. Avoid stirring the thick tomato products vigorously into the very bottom layer of ingredients. Pouring the broth in last and giving it only a gentle, minimal stir can significantly help prevent the dreaded “BURN” notice on your Instant Pot, as thicker, heavier ingredients can sometimes stick to the bottom during pressure cooking.
Ingredients Needed for Your Instant Pot Stuffed Pepper Soup:
Gathering your ingredients is the foundational step to creating this delightful Instant Pot Stuffed Pepper Soup. Each component is carefully chosen to build the soup’s robust flavor, comforting aroma, and satisfying texture. Make sure you have these pantry staples and fresh produce ready before you begin:
- Lean Ground Beef: Essential for a rich, savory, and hearty base. Using lean beef minimizes the need for draining excess fat.
- Small Yellow Onion: A key aromatic, providing a foundational layer of savory sweetness when caramelized during sautéing.
- Green Bell Peppers: The namesake vegetable, these offer a characteristic slightly bitter, fresh, and crisp counterpoint that defines the “stuffed pepper” flavor profile.
- Uncooked Long-Grain Rice: This will absorb the flavorful broth and contribute significantly to the soup’s satisfying body and texture. Remember to rinse it thoroughly to prevent stickiness!
- Granulated Sugar: A small but mighty ingredient, crucial for balancing and cutting through the natural acidity of the tomatoes, ensuring a well-rounded flavor.
- Garlic Powder: Infuses the entire soup with a warm, pungent, and indispensable savory flavor that perfectly complements the beef and tomatoes.
- Salt and Black Pepper: Your fundamental seasonings. These are vital for enhancing and bringing out all the natural deliciousness of the other ingredients. Adjust to your personal taste preferences.
- Diced Tomatoes with Basil, Garlic, and Oregano: Using a can of diced tomatoes that are already seasoned provides a fantastic shortcut to a rich, herbaceous, and deeply authentic tomato base, adding wonderful depth.
- Canned Tomato Soup (condensed): This contributes to the thick, velvety, and comforting consistency of the broth, while also layering in more concentrated tomato flavor.
- Chicken Broth (or Beef Broth): The primary liquid base for the soup. It’s essential for cooking the rice and carrying all the incredible flavors throughout the dish. Use a good quality broth for the best taste.
- Shredded Cheddar Cheese (optional): For serving. When sprinkled on top, it melts beautifully into the hot soup, adding a creamy, tangy, and irresistibly gooey finish that elevates each spoonful.
How to Make Instant Pot Stuffed Pepper Soup: Step-by-Step Guide
Follow these simple, clear steps to create a hearty and flavorful Instant Pot Stuffed Pepper Soup that will quickly become a cherished family favorite in your culinary repertoire.
Sauté the Beef: Begin by selecting the ‘Sauté’ option on your 6-quart (or larger) Instant Pot. Allow the pot to preheat until the display reads ‘Hot’. Add the lean ground beef to the hot inner pot. Using a wooden spoon or a meat chopper, cook and crumble the beef, breaking it into small pieces, until it is thoroughly browned and fully cooked through. Given that we are using lean meat, draining excess grease is often not necessary. However, if you observe a noticeable amount of rendered fat pooling (more than a tablespoon or two), carefully tilt the inner pot and spoon out the excess before moving to the next step.
Add Aromatics, Rice, and Seasonings: Once the beef is cooked and any excess fat is drained, add the diced yellow onion, diced green bell peppers, the thoroughly rinsed uncooked long-grain rice, granulated sugar, garlic powder, and a generous amount of salt and pepper to taste (we suggest starting with approximately one teaspoon of each). Stir all these ingredients together well to combine them with the browned beef. Continue to cook on the ‘Sauté’ setting, stirring occasionally, for 1 minute. This brief sauté allows the vegetables to soften slightly and helps the flavors to begin melding together, enhancing the overall aroma of the soup.
Quick Sauté Confirmation: Ensure all the beef, vegetables, rice, and seasonings are well combined and have cooked together for approximately one minute. This brief sauté step is important for developing the aromatic foundation of your soup.
Incorporate Liquids and Tomato Products: Carefully stir in the entire can of diced tomatoes (including their juices) with basil, garlic, and oregano, followed by the can of condensed tomato soup, and finally, the chicken broth (or beef broth if preferred). Give the mixture a gentle, thorough stir to ensure all ingredients are well combined and no food particles are sticking to the bottom of the pot. This is a critical step to prevent a potential ‘BURN’ notice during pressure cooking.
Pressure Cook and Release: Secure the lid on your Instant Pot, ensuring it is properly locked. Double-check that the sealing valve is in the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting (High Pressure) and set the cooking time for 4 minutes. Once the cooking cycle is complete, allow for an 8-minute Natural Pressure Release (NPR). This means you do nothing and let the pressure release gradually for 8 minutes. After 8 minutes, carefully perform a Quick Release (QR) for any remaining pressure by turning the sealing valve to ‘Venting’. Always use a long-handled spoon or kitchen towel to protect your hand from the hot steam.
Open and Serve: Once all the pressure has been safely released and the float valve has dropped, carefully open the lid away from your face. Stir the soup thoroughly to combine all the ingredients, ensuring the rice is evenly distributed and perfectly cooked. The soup will be piping hot, so allow it to cool for a few minutes before serving into bowls. This allows the flavors to settle and prevents scalding while enjoying.
Garnish for Perfection (Optional): For an extra layer of indulgence and a beautiful presentation, top each hot serving of soup with a generous sprinkle of freshly shredded cheddar cheese. The warmth of the soup will gently melt the cheese, creating a creamy, tangy, and irresistible finish that complements the rich flavors of the Stuffed Pepper Soup perfectly. A sprinkle of fresh parsley can also add a pop of color and freshness.
Customizing Your Stuffed Pepper Soup
One of the best aspects of this Instant Pot Stuffed Pepper Soup is its incredible versatility. Feel free to get creative and tailor the recipe to your family’s unique tastes, dietary needs, or simply to what ingredients you happen to have on hand. Here are some ideas to inspire your culinary exploration:
- Amplify the Spice: For those who enjoy a bit of heat, consider adding a pinch of red pepper flakes along with the garlic powder, or incorporate a finely diced jalapeño pepper with the bell peppers during the sautéing stage. A dash of your favorite hot sauce stirred into individual bowls just before serving can also provide a personalized kick.
- Boost the Veggies: Enhance the nutritional value and texture by stirring in a handful of frozen corn, peas, or finely diced carrots during the last minute of sautéing the beef and onions, or when you add the liquids. Leafy greens like fresh spinach or chopped kale can be stirred in after the pressure cooking is complete; the residual heat of the soup will wilt them perfectly without overcooking.
- Cheese Explorations: While classic cheddar cheese is a delicious choice for topping, don’t limit yourself! Experiment with other excellent melting cheeses such as Monterey Jack, Colby, a savory Mexican cheese blend, or even a smoky Gouda for a different flavor dimension. A sprinkle of freshly grated Parmesan cheese can also add a wonderful salty, umami finish.
- Herbaceous Enhancements: Fresh herbs can brighten the soup’s flavors considerably. A handful of freshly chopped parsley or basil stirred in right before serving will add a vibrant, aromatic touch. For a subtle background note, you can add a bay leaf during the pressure cooking process and remember to remove it before serving. Dried Italian seasoning can also be added with the garlic powder for more complexity.
- Add a Smoky Depth: A small amount of smoked paprika (about half a teaspoon) added with the other seasonings can impart a wonderfully rich, smoky depth to the soup, beautifully complementing the ground beef and the tang of the tomatoes. This is particularly good if you’re using ground turkey or chicken as a leaner substitute.
- Different Broth Bases: While chicken broth is recommended, beef broth can be used for an even deeper, more robust beefy flavor. Vegetable broth is also an option for a slightly lighter soup profile.
Storage and Reheating Instructions
This Instant Pot Stuffed Pepper Soup makes truly fantastic leftovers, often tasting even better the next day as all the incredible flavors have more time to meld and deepen. Proper storage and reheating will ensure you can enjoy this comforting meal for days to come. Here’s how to do it:
- Refrigeration: Once the soup has cooled completely to room temperature (this is crucial to prevent bacterial growth and condensation), transfer it into clean, airtight containers. It can be safely stored in the refrigerator for up to 3-4 days. For best flavor and safety, consume within this timeframe.
- Freezing for Longer Storage: This soup freezes beautifully, making it an excellent meal prep option! After the soup has cooled completely, portion it into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat for efficient freezing and storage. Leave a small amount of headspace in containers or bags, as liquids expand when frozen. The soup can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating.
- Reheating on the Stovetop: For larger batches or multiple servings, the stovetop is ideal. Transfer the desired amount of soup to a saucepan or Dutch oven. Heat over medium-low heat, stirring frequently to ensure even heating and prevent sticking, until the soup is warmed through and simmering gently. If you find the soup has thickened too much in the refrigerator or freezer, add a splash of extra broth or water to reach your desired consistency.
- Reheating in the Microwave: For individual servings, the microwave is a quick and convenient option. Place a single serving of soup in a microwave-safe bowl. Heat on high power in 1-minute intervals, stirring thoroughly between each interval, until the soup is piping hot. As with stovetop reheating, a little extra broth or water can be added to thin it out if needed.
Frequently Asked Questions (FAQs)
Here are answers to some common questions about making and enjoying Instant Pot Stuffed Pepper Soup:
- Can I use brown rice instead of white rice in this recipe?
- Yes, you certainly can use brown rice for a whole-grain option! However, brown rice typically requires a longer cooking time than white long-grain rice. If substituting, increase the pressure cooking time to 15-20 minutes on High Pressure, followed by the same 8-minute Natural Pressure Release. Keep in mind that the texture of brown rice will be slightly chewier than white rice.
- My Instant Pot displayed a “BURN” notice. What might have gone wrong?
- A “BURN” notice usually indicates that ingredients (especially thicker sauces like tomato soup or diced tomatoes) have stuck to the bottom of the inner pot, causing it to overheat. To prevent this, ensure you thoroughly deglaze the pot after browning the beef by scraping up any stuck-on bits with a wooden spoon before adding other ingredients. Also, when adding the tomato products, try to layer them on top of other ingredients and avoid stirring them fully into the very bottom layer of meat and rice. Finally, ensure the minimum liquid requirement for your specific Instant Pot model is met, as insufficient liquid can also trigger this warning.
- Is it possible to make this soup without an Instant Pot?
- Absolutely! While the Instant Pot offers exceptional convenience and speed, you can certainly make a delicious version on the stovetop. We recommend referring to our original Stovetop Stuffed Pepper Soup recipe for specific instructions. The stovetop method yields equally delicious results, though it will require a longer simmer time for the rice and flavors to meld.
- What kind of bell peppers are best for this soup?
- Green bell peppers are traditionally used for their slightly bitter, classic “stuffed pepper” flavor, which provides a nice balance to the richness of the beef and tomatoes. However, feel free to use red, yellow, or orange bell peppers for a sweeter profile and a more vibrant, colorful soup. A mix of different colored bell peppers can make the soup visually appealing and add layers of flavor.
- Is this Instant Pot Stuffed Pepper Soup recipe gluten-free?
- This recipe can be easily made gluten-free if you are mindful of your ingredients. The core ingredients (ground beef, rice, fresh vegetables, diced tomatoes) are naturally gluten-free. However, it’s essential to ensure that your chicken broth (or beef broth) and canned tomato soup do not contain any gluten-containing ingredients. Always check the ingredient labels of packaged goods to confirm they are certified gluten-free if this is a concern.
Craving More Recipes?
If you loved this hearty and flavorful Instant Pot Stuffed Pepper Soup, you’re sure to enjoy these other comforting and delicious recipes that feature the classic stuffed pepper flavors or are perfect for your Instant Pot:
- Stovetop Stuffed Pepper Soup
- Instant Pot Stuffed Peppers
- The Best Stuffed Pepper Casserole
- Chicken Stuffed Peppers
- Crock Pot Stuffed Peppers
Instant Pot Stuffed Pepper Soup
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Ingredients
- 1 pound lean ground beef
- 1 small onion, diced
- 2 green bell peppers, diced into 1-inch pieces
- 1 cup uncooked long-grain rice (rinse rice before use)
- 1 Tablespoon sugar
- 1 teaspoon garlic powder
- Salt and pepper, to taste (about a teaspoon each)
- 28 ounce can diced tomatoes with basil, garlic and oregano
- 10 ounce can tomato soup
- 6 cups chicken broth (or beef broth)
- Shredded cheddar cheese (optional), for serving
Instructions
- Select the sauté option on a 6-quart (or larger) Instant Pot menu, and wait for it to read ‘Hot’.
- Add ground beef. Cook and crumble beef until brown and fully cooked. Note: meat should not need to be drained of grease since we’re using a lean meat.
- Next, add the diced onion, diced peppers, uncooked rice, sugar, garlic powder, salt and pepper. Stir to combine and cook for 1 minute.
- Finally, stir in the the rest of the ingredients: diced tomatoes, tomato soup and chicken broth.
- Cover with the lid and lock it. Seal and cook for 4 minutes on High Pressure, followed by 8 minutes Natural Pressure Release. Then manually release the remaining pressure.
- Open the lid and stir. Allow to cool for a few minutes then serve.
- If you like, top each serving of soup with freshly shredded cheddar cheese.
Video
Notes
- If your ground beef produced a large amount of grease, be sure to drain it before continuing with the recipe.
- The small amount of sugar is added to cut the acidity from the tomatoes.
Nutrition
Carbohydrates: 44 g |
Protein: 22 g |
Fat: 5 g |
Sodium: 1281 mg |
Fiber: 3 g |
Sugar: 11 g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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