stuffed pepper soup in instant pot
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Instant Pot Stuffed Pepper Soup Easy Quick

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Instant Pot Stuffed Pepper Soup is amazingly rich and flavorful. Just the thing for a chilly Autumn or Winter day.

instant pot stuffed pepper soup

What Makes Instant Pot Stuffed Pepper Soup so Amazing

  • intense flavor
  • easy to prepare
  • quick to cook in the Instant Pot

Ingredients Needed to Make Stuffed Pepper Soup

  • ground beef
  • ground sausage
  • rice
  • onion
  • can diced tomatoes
  • beef broth
  • garlic
  • Italian seasoning
  • hot sauce
  • red pepper flakes
ingredients for stuffed pepper soup in the instant pot

Substitutions

You can certainly get creative with this recipe for Instant Pot Stuffed Pepper Soup to make it your own. Some possible ideas:

  • Substitute ground turkey or ground chicken for the ground beef
  • Use Italian sausage
  • If you have fresh tomatoes in your garden, use those in place of the canned.
  • Use brown rice instead of white.
  • Basmati and Jasmine are good rice choices also
  • Try adding on a few fresh herbs, like, Thyme, Rosemary or Cilantro
  • I like to use a combination of peppers for color but you can just use one type if desired.

Equipment Needed to Make This Soup

How to Make this Stuffed pepper Soup in the Instant Pot

  • Saute both meats along with garlic, hot pepper flakes, Italian seasoning and onions for 10 minutes. No need to drain off fat. It will give more flavor.
sausage and ground beef used in stuffed pepper soup

Add in the beef broth and stir so that the bottom is deglazed.

cooking ground beef and onions for soup

Add in the peppers, hot sauce, tomatoes and rice. Stir.

adding vegetables and rice to the stuffed pepper soup

Place lid on pot, seal and cook on high pressure for 6 minutes. Allow to sit for 6 minutes, then release pressure.

Suggested Toppings

  • sour cream
  • chopped cilantro
  • shredded mozzarella, cheddar or parmesan cheese
  • chopped chives
  • chopped basil
  • chopped parsley
spoonful of panera stuffed pepper soup

Storing

Store the soup in the refrigerator for up to one week in a covered container. Just heat and serve.

Can the Stuffed Pepper Soup be Frozen.

You can freeze the soup. Place in a freezer storage bag or airtight container and freeze for up to 3 months. I like to freeze in individual serving sizes. This way if one person in the family needs to grab something to eat between activities, it makes it so easy to grab, thaw under hot wat or in the microwave and eat.

Thawing and Serving

The soup can be thawed under hot water or in the microwave. If you have enough time, simply thaw in your refrigerator overnight.

Tips

  • If soup is too thick after storing or freezing, simply add a bit of beef broth, chicken broth, vegetable broth or tomato juice to it. The thickness comes from the rice absorbing the liquid.
  • Be sure to rinse your rice before adding to the soup to remove excess starch.
  • If using leftover already cooked rice, add it in after the soup has cooked.
instant pot stuffed pepper soup in bowl

Instant Pot Stuffed Pepper Soup

Savory beef broth soup. Like a stuffed pepper in a bowl.
Print Pin Rate
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Keyword: instant pot, instant pot recipes, instant pot soups, soups, soup recipes, peppers, stuffed peppers. hearty meals, comfort food
Prep Time: 20 minutes
Cook Time: 16 minutes
Resting Time: 6 minutes
Total Time: 42 minutes
Servings: 10 people
Calories: 404kcal

Equipment

  • instant pot, measuring cups, measuring spoons, cutting board, knives

Ingredients

  • 2 lbs ground beef
  • 1 lb ground sausage (we used italian choizo to add a little spice))
  • 1 1/4 cup white rice
  • 4 lg peppers (diced; we used 1 each of green, red, yellow and orange)
  • 1 sm onion diced
  • 2 cans diced tomatoes
  • 64 oz beef broth
  • 4 cloves garlic diced
  • 2 tbsp italian seasoning
  • 2 tbsp red hot
  • 1 tsp pepper flakes

Instructions

  • in instant pot saute meat along with garlic, hot pepper flakes, italian seasoning and onions. cook for 10 minutes or until meat is done then turn instant pot off.
  • add in the beef broth and stir so that the bottom is deglazed.
  • add in and stir all peppers, diced tomatoes, hot sauce and rice.
  • put lid on instant pot and set pressure lever to seal. cook on high pressure for 6 minutes.
  • let sit in pot for 6 minutes and then release pressure.

Nutrition

Serving: 2cups | Calories: 404kcal | Carbohydrates: 7g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 685mg | Potassium: 580mg | Fiber: 1g | Sugar: 4g | Vitamin A: 207IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 4mg

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