A fuss-free recipe for instant pot stuffed pepper soup using 2 secret ingredients. Full of flavors this hearty pressure cooker soup is the perfect weeknight meal!
Instant Pot stuffed pepper soup is a great meal to make when you want to feed a crowd.
The reason is simple. When making instant pot stuffed peppers you are limited by the size-width of the inner pot. I usually make 4 or 5 peppers in my pot.
However, this instant pot unstuffed pepper soup yields up to 8 portions (or a very generous 6) which makes it perfect for large families or gatherings.
Plus it’s hassle-free and tasty!
How to make stuffed pepper soup in instant pot
The preparation as well as the whole cooking process is very easy and thanks to the electric pressure cooker it’s also hassle-free.
Now you could throw everything in the pot, lock it and let it do its job but to intensify the flavors I recommend following the instructions.
Sauté the onion and green pepper before adding ground beef with garlic. Break up the ground beef with a wooden spoon so it cooks evenly. When done, add diced/sliced roasted red peppers, rice and the rest of the ingredients.
Lock the lid in its place and cook for 5 minutes on high pressure (MANUAL setting). Wait 10 minutes or longer to release the pressure manually.
Now I used 2 ingredients that are not usually used to make this pressure cooker stuffed pepper soup. Tomato juice and roasted red peppers are my secret “weapons” to make a flavorful dish. However, if you want to substitute these, then you can. Just check the recipe notes below.
- Always remember that the pressure cooker needs some time to come to pressure as well as release its pressure. This time will vary on how full the pot is and on the type of meal you are making in it. In this case, it can be about 25 minutes.
- You can substitute a lot of ingredients in this recipe (check the recipe notes for more detailed information).
- I used uncooked rice to make this Instant Pot stuffed pepper soup but if you have some leftover rice you can use that one. Just make sure to add it to the finished soup.
- As for the peppers I used a combination of fresh green Italian peppers and roasted red peppers. You can use fresh peppers only. It does not really matter what type you use.
Check out more easy instant pot recipes!
Want to see how to make instant pot stuffed pepper soup? Watch the video!
Instant Pot Stuffed Pepper Soup
- 1 tablespoon sunflower oil
- 1 green bell pepper (large)
- 1 onion
- 1 pound lean ground beef (450 grams)
- 3 garlic cloves , minced
- 1½ cups roasted peppers , drained
- ½ cup uncooked rice (100 grams)
- 2 cups tomato juice (500 milliliters)
- 3 cups beef broth (750 milliliters)
- 2 cups water (500 milliliters)
- 1 teaspoon salt
- black pepper , a pinch
- 2 teaspoons dried oregano
- Turn on the instant pot. Press SAUTE and add oil in. Sauté diced green pepper and onion for about 3 minutes before adding ground beef and minced garlic. Break up the meat into smaller (possibly same-size) pieces. Mix around and brown partially.
- Add roasted peppers that you have cut into smaller pieces and the rest of the ingredients. Mix well and lock the lid in place.
- Turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 5 minutes. When the cooking is finished, wait 10 minutes before releasing the pressure.
- Taste and season more, if needed.
- This recipe was developed for a 6-quart/6-liter instant pot.
- The cooking time does not include the time needed for the pot to come to pressure and release its pressure. This time may vary. In general, count with extra 25 minutes.
- Sunflower oil can be substituted with vegetable or olive oil.
- Green bell pepper and Italian peppers work both well here.
- Instead of beef broth, you can use chicken broth or vegetable stock.
- If you have leftover cooked rice that you want to use, add it to the soup right before serving.
- This recipe yields 6-8 portions, depending on the serving size.
- To get a thinner soup, add more liquid.
- Tomato juice can be substituted with tomato sauce or tomato passata.