If you are craving a meal that’s comforting, vibrant, and packed with flavor, let me introduce you to the Instant Pot Stuffed Pepper Soup Recipe. This dish takes the classic stuffed pepper concept and transforms it into a hearty, soul-warming soup that comes together in no time thanks to the magic of the Instant Pot. Imagine tender ground beef mingling with sweet bell peppers, fragrant spices, tender rice, and a rich tomato broth that feels like a warm hug on a chilly day. It’s pure home-cooked goodness made easy and utterly delicious.
Ingredients You’ll Need
Each ingredient in this Instant Pot Stuffed Pepper Soup Recipe is straightforward but essential, contributing layers of flavor and texture that make this soup truly shine. From the savory ground beef to the colorful bell peppers and aromatic spices, every component is a building block in this tasty masterpiece.
- 1 pound ground beef: Provides the protein base and rich umami flavor.
- 1 onion (diced): Adds a sweet and savory depth as it softens and caramelizes.
- 2 green bell peppers (diced): Bring a fresh, grassy crunch and vibrant color.
- 1 red bell pepper (diced): Offers a sweeter pepper contrast and eye-catching brightness.
- 2 cloves garlic (minced): Lends warmth and aromatic complexity.
- ½ teaspoon smoked paprika: Introduces a subtle smoky earthiness that elevates the whole dish.
- ½ teaspoon dried oregano: Brings an herby note that complements the tomato base.
- 30 ounces diced tomatoes (2 standard 15-ounce cans): Form the saucy foundation and provide a vibrant kick of acidity.
- 4 cups low-sodium chicken broth: Keeps the soup rich and flavorful without overpowering the other ingredients.
- 1 cup uncooked long grain white rice: Adds heartiness and soaks up all the delicious broth flavors.
- 1 bay leaf: Adds subtle aromatic layers during cooking.
- Sour cream, sliced avocado, shredded cheese, and tortilla chips (for topping): Perfect finishing touches that add creaminess, texture, and indulgence to every bowl.
How to Make Instant Pot Stuffed Pepper Soup Recipe
Step 1: Brown the Ground Beef
Hit the Sauté button on your Instant Pot to heat it up, then add the ground beef. Cook it, stirring occasionally, until it’s browned and broken into small pieces, about 5 minutes. This step really develops the beef’s flavor and starts forming a savory base that the entire soup will build on.
Step 2: Set Aside the Beef
Using a slotted spoon, transfer the cooked beef to a bowl, leaving the flavorful drippings behind in the pot. This helps keep all the taste concentrated while getting ready to cook the veggies in those beefy drippings.
Step 3: Sauté the Onion
Add diced onion to the Instant Pot and cook, stirring occasionally, until soft and just starting to brown, about 3 minutes. This adds a touch of sweetness and depth, making the soup’s flavor layers more complex.
Step 4: Add Peppers, Garlic, and Spices
Next, toss in the diced green and red bell peppers, minced garlic, smoked paprika, and dried oregano. Let everything cook together for about a minute to wake up those aromas and let the spices bloom.
Step 5: Combine Tomatoes, Broth, Rice, and Bay Leaf
Pour in the diced tomatoes, chicken broth, uncooked rice, and add the bay leaf for that subtle herbal magic. Then, return the browned ground beef to the pot. Give everything a good stir to mix all those wonderful ingredients evenly.
Step 6: Pressure Cook the Soup
Seal the Instant Pot lid, making sure the valve is in the sealing position. Set it to Pressure Cook on Manual for 4 minutes. This short, intense cooking builds the perfect tender rice and melds all the flavors beautifully.
Step 7: Natural Pressure Release and Final Touches
When cooking finishes, let the pressure naturally release for 10 minutes—this gradual cooldown helps the rice finish cooking perfectly. Remove the lid, stir the soup, season with salt and pepper to taste, and fish out the bay leaf.
Step 8: Enjoy Your Instant Pot Stuffed Pepper Soup Recipe
Serve your soup piping hot with your favorite toppings and enjoy a bowl of cozy, colorful deliciousness that tastes like a fresh take on the classic stuffed pepper everyone loves.
How to Serve Instant Pot Stuffed Pepper Soup Recipe
Garnishes
Adding a dollop of sour cream, sliced avocado, some shredded cheese, and a handful of crunchy tortilla chips turns this soup from comforting to downright festive. These toppings bring creamy, fresh, and crunchy elements that make every spoonful a delightful adventure.
Side Dishes
This soup is hearty on its own but pairs wonderfully with a crisp green salad or warm crusty bread for dipping. For a lighter touch, steamed green beans or roasted carrots make lovely sides that complement the tastes without overwhelming the main dish.
Creative Ways to Present
Try serving the soup in bread bowls for a rustic, fun presentation that’s perfect for dinner parties or cozy family meals. You can also set up a toppings bar so everyone can customize their bowl with their favorite additions.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be kept in an airtight container in the refrigerator for up to 4 days. The flavors will actually deepen overnight, making it even tastier the next day!
Freezing
This Instant Pot Stuffed Pepper Soup Recipe freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much, add a splash of broth or water to loosen it up without sacrificing flavor.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken will work well for a lighter twist. Just be mindful they cook a bit faster, so brown them carefully and adjust seasoning as needed for the best flavor.
Is it possible to make this soup gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free chicken broth and check your canned tomatoes to ensure they contain no additives with gluten.
Can I make this recipe without an Instant Pot?
Definitely. You can make it on the stovetop by simmering on low heat until the rice is tender, about 30-40 minutes, stirring occasionally and adding broth as needed to keep the soup from drying out.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a diced jalapeño when cooking the peppers for a kick of heat. You can also top with hot sauce or a sprinkle of cayenne to amp up the spice after cooking.
Can I substitute the white rice for another grain?
Long grain white rice works best because it cooks quickly and absorbs the flavors perfectly. However, you could try quinoa or brown rice, but they will require longer cooking times and adjustments to liquid amounts.
Final Thoughts
This Instant Pot Stuffed Pepper Soup Recipe truly embodies cozy comfort food in a bowl, made quick and easy by the Instant Pot. It’s a fantastic weeknight dinner that’s packed with flavor, color, and all the warm, satisfying vibes you crave. Trust me, once you try this, it will become your new favorite go-to recipe for busy days and chilly evenings alike. So grab your Instant Pot and get ready for a bowl of happiness!
Print
Instant Pot Stuffed Pepper Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
A hearty and flavorful Instant Pot Stuffed Pepper Soup that combines ground beef, bell peppers, tomatoes, and rice into a comforting one-pot meal. Perfect for a quick, satisfying dinner with customizable toppings like sour cream, avocado, shredded cheese, and tortilla chips.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 green bell peppers, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 30 ounces diced tomatoes (2 standard 15-ounce cans)
- 4 cups low-sodium chicken broth
- 1 cup uncooked long grain white rice
- 1 bay leaf
Toppings
- Sour cream
- Sliced avocado
- Shredded cheese
- Tortilla chips
Instructions
- Preheat the Instant Pot: Press the Sauté button on the Instant Pot to get it heated up for cooking the beef.
- Cook the ground beef: Add the ground beef to the hot Instant Pot and cook, stirring occasionally, until browned and broken into small pieces, about 5 minutes.
- Remove cooked beef: Using a slotted spoon, transfer the browned beef to a bowl, leaving the drippings in the Instant Pot.
- Sauté the onion: Add the diced onion to the pot and cook, stirring occasionally, until soft and just beginning to brown, approximately 3 minutes.
- Add peppers and seasonings: Stir in diced green and red bell peppers, minced garlic, smoked paprika, and dried oregano. Cook for an additional minute to release the flavors.
- Add liquids and rice: Pour in diced tomatoes, chicken broth, uncooked rice, and add the bay leaf. Return the cooked beef to the pot and stir everything together well.
- Pressure cook the soup: Secure the lid of the Instant Pot and set the valve to the sealing position. Select Pressure Cook (Manual) and set the timer for 4 minutes.
- Natural pressure release: When the cooking cycle finishes, allow the pressure to naturally release for 10 minutes before carefully venting any remaining pressure.
- Finish the soup: Remove the lid, stir the soup, season with salt and pepper to taste, and remove the bay leaf.
- Serve with toppings: Ladle the soup into bowls and garnish with your choice of sour cream, sliced avocado, shredded cheese, and tortilla chips. Enjoy warm.
Notes
- Use low-sodium chicken broth to control the salt content.
- Brown the beef thoroughly for the best flavor and texture.
- You can substitute ground turkey or chicken for a lighter version.
- If you prefer a thicker soup, cook the rice separately and add it at the end.
- Adjust toppings based on dietary preferences or omit for a simpler soup.
