Hearty Instant Pot Stuffed Pepper Soup: A Quick & Flavorful One-Pot Comfort Meal
Instant Pot Stuffed Pepper Soup delivers all the beloved flavors and textures of classic stuffed peppers in a convenient, comforting, and hearty soup. Imagine bell peppers, savory ground beef, robust tomatoes, fluffy rice, and a medley of aromatic spices, all simmered together to create a filling meal that your entire family will adore. This easy-to-make soup leverages the power of your pressure cooker, transforming a traditional, sometimes lengthy, dish into a quick weeknight dinner solution.
As the chill of cold weather still lingers, there’s nothing quite as satisfying as a warm, hearty bowl of soup. Our Instant Pot Stuffed Pepper Soup is precisely that – a perfect antidote to cold days, offering not just an incredibly easy meal made in your pressure cooker, but also one that is deeply filling and wonderfully satisfying. This isn’t just a dinner; it’s a meal prep hero. You can enjoy it as a wholesome dinner during the week, and the leftovers will make for fantastic lunches or additional meals throughout the week.
Stuffed peppers have long been a favorite in many households, including mine. The combination of seasoned meat, tender peppers, and rice in a rich tomato base is simply irresistible. This Instant Pot version takes all those classic flavors and simplifies the cooking process, making it accessible even on your busiest days.
If you’re a fan of the traditional flavors of stuffed peppers but prefer them in soup form, you might also enjoy my Slow Cooker Stuffed Pepper Soup, which offers a different cooking method for similar comforting results. For those who love a twist, my One Pot Mexican Stuffed Pepper Casserole brings a vibrant, zesty variation to the stuffed pepper concept. This particular recipe uses ground beef, but don’t hesitate to customize it! You can easily substitute ground turkey, ground chicken, or even skip the meat entirely for a vegetarian option. The core of this delightful soup features succulent bell peppers, rich tomatoes, fluffy rice, and a robust blend of flavorful spices that truly make it shine.
For more delicious and warming soup recipes, be sure to explore my full collection of soup recipes here. You might discover other family favorites like this wholesome Vegetable Soup with Cabbage, the zesty Slow Cooker Mexican Chicken Lime Soup, the nutritious Lentil Bean Soup, and the ever-popular Instant Pot Turkey Chili. Each one offers a unique and satisfying experience, perfect for any occasion.
Why Choose Instant Pot Stuffed Pepper Soup?
The Instant Pot has revolutionized home cooking, making complex dishes more accessible and faster than ever before. For stuffed pepper soup, this kitchen marvel is a game-changer. Here’s why you’ll love making this soup in your Instant Pot:
- Speed and Efficiency: Traditional stuffed peppers can take over an hour in the oven. This soup, including sautéing and pressure cooking time, is ready in under 40 minutes, making it perfect for busy weeknights.
- One-Pot Wonder: Everything from browning the meat to simmering the soup happens in a single pot. This means less cleanup and a more streamlined cooking process, saving you valuable time and effort.
- Deep, Developed Flavors: Pressure cooking infuses flavors deeply and quickly. The Instant Pot creates an environment where ingredients meld together beautifully, resulting in a rich, robust soup that tastes like it’s been simmering all day.
- Consistent Results: The controlled environment of the Instant Pot ensures consistent cooking. The rice cooks perfectly, the vegetables become tender, and the meat remains juicy, without the risk of drying out or uneven cooking.
- Minimal Supervision: Once the lid is sealed and the pressure is set, you’re free to attend to other tasks. No constant stirring or monitoring required, giving you more time back in your evening.
Essential Recipe Ingredients
You will absolutely love how easy this recipe is, and how simple the ingredients are to gather. It’s one of my absolute favorite recipes for its straightforward approach and incredible flavor. Let’s delve a bit deeper into what makes this Instant Pot Stuffed Pepper Soup so delicious:
- Meat: The foundation of this hearty soup. You have complete flexibility here. While ground beef is traditional and offers a rich flavor, you can easily use ground turkey or ground pork for a lighter touch or a different profile. The key is to brown your chosen meat thoroughly to develop a deep, savory base for the soup.
- Vegetables: This soup is brimming with fresh, wholesome vegetables that add both flavor and nutrition.
- Diced Tomatoes & Tomato Sauce: The combination of diced tomatoes (for texture) and smooth tomato sauce (for a rich, deep tomato base) creates the quintessential “stuffed pepper” flavor.
- Onion, Bell Peppers & Celery: This trio forms a classic mirepoix, providing an aromatic and flavorful base. Bell peppers, of course, are star of the show. Choose any color bell pepper you like – green, red, yellow, or orange all work beautifully and add visual appeal.
- Rice: I highly recommend using uncooked long grain white rice in this recipe. Its texture holds up wonderfully in the pressure cooker, absorbing the rich broth and becoming perfectly tender without getting mushy. If you’re considering other types of rice, note that brown rice will require a longer cooking time.
- Spices: The spice mixture is carefully selected to evoke the comforting flavors of traditional stuffed peppers. It includes dried basil, dried thyme, dried oregano, and paprika. This blend provides warmth, earthiness, and a touch of sweetness. An optional pinch of cayenne pepper can be added for those who enjoy a little extra kick. These spices are not just for flavor; they contribute to the inviting aroma that fills your kitchen as the soup cooks.
Together, these ingredients create a symphony of flavors and textures, making each spoonful of this Instant Pot Stuffed Pepper Soup a truly satisfying experience.
Creative Recipe Modifications & Customization Ideas
One of the best aspects of this Instant Pot Stuffed Pepper Soup is its versatility. It’s incredibly easy to adapt to your family’s preferences, dietary needs, or whatever ingredients you have on hand. Don’t be afraid to get creative and make it your own!
- Meat Options:
As mentioned, if you’re not keen on ground beef, feel free to substitute with ground turkey, ground chicken, or even ground pork. Each will lend a slightly different flavor profile. For a delicious vegetarian version, you can skip the meat entirely and increase the amount of vegetables, or add hearty beans like chickpeas, white beans (cannellini), or kidney beans for protein and texture. Lentils are another excellent plant-based protein addition. - Pepper Varieties: I love using two different colored bell peppers in this soup, such as vibrant red and classic green bell peppers, for both flavor and visual appeal. However, any color will work! Yellow or orange bell peppers offer a slightly sweeter flavor, while green bell peppers have a more distinct, slightly bitter note that many enjoy. You can even mix and match for a colorful bowl.
- Additional Vegetables: If you want to make this an even heartier or more nutrient-packed soup, don’t hesitate to add more vegetables. Great additions include diced carrots (add them with the onion and celery), sliced mushrooms (sauté with the meat), zucchini, corn, or even a handful of fresh spinach stirred in at the end until wilted. Using fire-roasted diced tomatoes instead of regular diced tomatoes can also add a subtle smoky depth to the flavor.
- Broth Choice: While chicken or beef broth is called for, vegetable broth can be used for a lighter flavor or to make the soup vegetarian-friendly (when combined with plant-based protein).
- Garnishes Galore: The right garnish can elevate your soup from delicious to extraordinary. Experiment with your favorite toppings! Some fantastic options include a sprinkle of fresh parsley or chopped green onions for freshness, a touch of diced red onion for a subtle bite, or a generous handful of shredded mozzarella or Parmesan cheese for creamy richness. A dollop of sour cream or a swirl of heavy cream can also add a delightful creamy texture.
- Spice Level Adjustment: The recipe includes optional cayenne pepper for a little heat. If you love spicy food, feel free to increase the amount or add a pinch of red pepper flakes. If you prefer a milder soup, simply omit the cayenne.
Expert Recipe Tips for the Best Instant Pot Stuffed Pepper Soup
Having tested this recipe numerous times in the pressure cooker, I’ve gathered some invaluable tips to help you achieve perfect results every time. Follow these recommendations for a truly spectacular batch of Instant Pot Stuffed Pepper Soup:
One important thing to note about this soup when you make it in the Instant Pot is its tendency to become quite thick. This is a natural result of the rice plumping up and absorbing a good amount of the cooking liquid during the pressure cooking process, causing the broth to evaporate or be taken up by the rice. If you are a fan of very thick, stew-like soups, you can absolutely enjoy it as is – it’s wonderfully robust and satisfying.
However, if you, like me, prefer your soup on the thinner side with a more generous broth consistency, there’s an easy fix. After the soup is done cooking and the pressure has been naturally released, carefully open the lid. At this point, I like to stir in an additional cup of broth (chicken, beef, or vegetable, depending on your preference). This simple step helps to thin out the soup to your desired consistency without compromising its rich flavor.
Furthermore, I’ve noticed that if you keep leftovers of this soup in the fridge for another day, it tends to thicken even more as the rice continues to absorb liquid. This is perfectly normal! Each time I heat up the leftover soup, I add either a small amount of water or, preferably, extra broth to bring it back to that perfect soup consistency. It keeps the soup fresh-tasting and ensures a delightful texture every time you enjoy it.
Preventing the “Burn” Notice
The Instant Pot “Burn” notice can be frustrating, but it’s usually easy to avoid, especially with tomato-based recipes. Here’s a crucial tip for this Stuffed Pepper Soup:
- Do Not Stir the Tomatoes: When adding the diced tomatoes and tomato sauce in step 4, layer them on top of the other ingredients and do not stir them in. Tomato products are thicker and can easily settle at the bottom, potentially scorching and triggering the burn warning. By leaving them on top, they will cook down into the soup without direct contact with the heating element.
- Deglaze if Necessary: After browning the meat and sautéing the aromatics, make sure to scrape any browned bits from the bottom of the pot with a wooden spoon. This “deglazing” step is essential for preventing the burn notice.
Storage & Meal Prep Tips for Instant Pot Stuffed Pepper Soup
This Instant Pot Stuffed Pepper Soup is an excellent candidate for meal prepping, allowing you to enjoy delicious, homemade comfort food even on the busiest days. Proper storage ensures its longevity and maintains its delicious flavor.
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 to 5 days. As noted in the recipe tips, the rice will continue to soak up liquid as it sits, causing the soup to thicken considerably. When reheating, it’s highly recommended to add a splash of extra broth or a small amount of water to achieve your preferred consistency. Gently stir as you reheat on the stovetop or in the microwave.
- Freezing: This soup freezes beautifully, making it perfect for stocking your freezer with quick, wholesome meals.
- Cool Completely: Before freezing, ensure the soup has cooled down completely in the refrigerator. Transferring warm soup to the freezer can affect its texture and quality, and also increase the temperature of your freezer, potentially impacting other frozen items.
- Portioning: Divide the cooled soup into individual serving-sized containers or freezer-safe bags. This makes reheating much more convenient, as you only need to thaw and heat what you need. If using bags, lay them flat in the freezer for easy stacking and space-saving.
- Freezer Life: The soup can be safely stored in the freezer for up to 3 months. For best quality and flavor, aim to consume it within this timeframe.
- Thawing and Reheating: When ready to enjoy, thaw the frozen soup overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave. Just like with refrigerated leftovers, you will likely need to add some additional broth or water to thin the soup back to your desired consistency, as the rice will continue to absorb liquid during thawing and reheating.
With these storage tips, you can ensure that every bowl of Instant Pot Stuffed Pepper Soup is just as delicious and comforting as the first, making your meal planning a breeze!
Serving Your Stuffed Pepper Soup
While this Instant Pot Stuffed Pepper Soup is a complete meal on its own, a few simple additions can elevate the dining experience. Consider serving it with:
- Crusty Bread or Rolls: Perfect for soaking up every last drop of the flavorful broth.
- A Simple Side Salad: A fresh green salad with a light vinaigrette provides a nice contrast to the richness of the soup.
- Extra Toppings: Beyond the suggested garnishes (fresh parsley, green onions, cheese), consider a dollop of sour cream or a sprinkle of crushed red pepper flakes for an extra kick.
More Delicious Soup Recipes to Explore
Mediterranean
Lebanese Lentil Soup
Vegetarian
Moroccan Carrot Red Lentil Soup
Mediterranean
Lemon Lentil Soup Recipe
Beef
Pasta e Fagioli Soup
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Instant Pot Stuffed Pepper Soup
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Ingredients
For the soup
- 2 tablespoons olive oil
- 1 pound ground meat of your choice {beef, turkey, chicken or pork}
- 1/2 of a large sweet onion, diced
- 4 garlic cloves, minced
- 2 large bell peppers, seeds removed, diced {colors of your choice}
- 2 celery stalks, diced
- 5 cups of broth {chicken or beef}, divided
- 3/4 cup uncooked long grain white rice
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper {optional for spice}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 – 14. 5 ounce can of tomato sauce
- 1 – 14.5 ounce can of diced tomatoes
Instructions
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To begin, turn on your pressure cooker’s sauté function and add the olive oil. Allow it to heat for about two minutes, then add the diced onion and minced garlic. Sauté for two minutes until fragrant, then add your chosen ground meat (beef, turkey, chicken, or pork).
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Continue to sauté the meat for 4-5 minutes, breaking it apart with a spoon, until it is fully browned. Once cooked, carefully drain any excess fat from the meat and return it to the pressure cooker pot. Remember to scrape the bottom of the pot to ensure no bits are stuck, preventing a “burn” notice.
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Turn off the sauté function. Now, add the diced bell peppers, celery, 4 cups of the broth, uncooked rice, dried basil, dried thyme, dried oregano, paprika, optional cayenne pepper, salt, and black pepper. Stir all these ingredients thoroughly to combine them well.
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Carefully add the diced tomatoes and the tomato sauce on top of the other ingredients. Do not stir the tomatoes into the mixture. Layering them on top helps prevent a burn notice during pressure cooking.
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Cover the Instant Pot with its lid and ensure the valve is sealed. Set the pressure cooker to cook on MANUAL HIGH PRESSURE for 3 minutes.
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Once the cooking cycle is complete, perform a quick release to let out all of the steam and pressure. After the float valve drops, unplug the pressure cooker and carefully open the lid away from your face. Stir in the additional 1 cup of broth if you prefer a thinner soup consistency. Serve your hearty Instant Pot Stuffed Pepper Soup warm, garnished with fresh parsley, green onions, diced red onion, or a sprinkle of cheese, as desired. Enjoy!
Notes
- To store: This soup lasts wonderfully in the fridge for about 5 days. Keep in mind that it will thicken considerably as it cools, so stir in a small amount of water or broth when reheating the soup to restore its ideal consistency.
- To freeze: For longer storage, this soup is freezer-friendly. Make sure to let the soup cool completely in the fridge before transferring it to freezer-safe containers. You can freeze the soup for up to 3 months. When thawing, do so overnight in the refrigerator and add a splash of broth or water when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.