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Instant Pot Stuffed Pepper Soup Recipe

This Instant Pot stuffed pepper soup is healthy, hearty, and simple to make. Your family will love this comforting easy weeknight dinner!

Prep Time
10 mins
Cook Time
10 mins
Inactive time
15 mins
Total Time
40 mins
Servings: 6
Calories: 332 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1/2 medium onion chopped
  • 1 tablespoon olive oil
  • 3/4 cup uncooked rice (I used jasmine)
  • 1.5 pounds extra lean (95% lean) ground beef
  • 1 red bell pepper chopped finely
  • 1 green bell pepper chopped finely
  • 1 (13.5 fluid ounce) can tomato sauce
  • 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
  • 4 cups chicken broth
  • 3 cloves garlic minced
  • 3 dashes Italian seasoning
  • 1 teaspoon paprika
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Chop your onion and add it to your Instant Pot along with the olive oil. Press the sauté button and cook for about 3 minutes, then add the ground beef and continue cooking for another 3-4 minutes or so, stirring occasionally. 
  2. Add the remaining ingredients to your Instant Pot and give it a stir.  Rinse the rice (put it in a sieve and run it under the tap) prior to adding it to your Instant Pot. Important note: The soup in the photos is quite thick and hearty. If you prefer it to be less thick, use 1/2 cup of rice. The soup gets pretty close to the fill line of my 6-qt. Instant Pot, so be sure not to go over. 
  3. Close the lid and set the valve on "sealing". Cook on high pressure for 10 minutes. It will take at least 10-15 minutes for the Instant Pot to get up to pressure. Once the countdown is over, do a quick release of the pressure. 
  4. Season soup with salt & pepper as needed.

Notes

  • Serves 6-8 depending on how much people eat.
  • You can use regular diced tomatoes if you wish, but the fire-roasted ones give it extra flavor. 
  • I use this 6-quart Instant Pot.
  • Inactive time indicates the time it'll take the Instant Pot to come up to pressure.
  • I have a separate recipe for the stovetop version of this soup.
  • Crockpot version: You can definitely make this stuffed pepper soup in a slow cooker. Brown the beef first, and then transfer it to your Crockpot, along with everything except for the rice and salt & pepper. Cook on low for 6-8 hours or on high for 3-4 hours. About 20-30 minutes prior to serving, add the rice. Stir it every now and then so it doesn't stick to the bottom of the Crockpot. 
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Information

Calories 332kcal (17%) Carbohydrates 33g (11%) Protein 29g (58%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 70mg (23%) Sodium 1190mg (50%) Potassium 865mg (25%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1672IU (33%) Vitamin C 60mg (67%) Calcium 89mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 332

% Daily Value*

Calories 332kcal 17%
Carbohydrates 33g 11%
Protein 29g 58%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 1190mg 50%
Potassium 865mg 18%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1672IU 33%
Vitamin C 60mg 67%
Calcium 89mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.