Instant Pot Stuffed Pepper Soup
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!
And if you are looking for other pressure cooker soup recipes, you might wanna check out tortellini soup or chicken lentil soup.
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.
Useful tips
- 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
I have got to get an instant pot! I’ve been seeing so many awesome recipes. This one looks delicious!
Thank you, Liz :)
I love it!I got a 6 qt for Christmas. After using it a few times I returned it for the 8 Qt. I like to make enough dinner for two nights and I found I wasn’t really able to with the 6 qt. My recommendation…go straight for the 8 qt!
This Stuffed Pepper Soup is one of the most loved in my family! We especially love it during the cold winter months. Pinned for later!
It’s a great soup, isn’t it? :)
This looks mouthwatering! So simple to make, and it looks like its packed with flavor! I’m so glad to have found such a great recipe to make my weeknight cooking so much easier!
Thank you, Tina!
Oh my goodness this soup looks so rich and comforting! If only the weather here was a bit colder right now this recipe would have sent me right into the kitchen! As it’s so darn hot in here today, I just have to save it for later :) Thanks for a great recipe!
I am jealous of your warm weather :) We have still been waiting for warm days around here!
I just love this and need to get a instant pot soon!
Yay! :)
That looks gorgeous and I could easily make it veggie too. Thanks for the recipe.
You are welcome! :)
I just made this as my first instant pot recipe and it’s amazing! I’ll eat it throughout the week. Definitely saving this recipe:) Thank you!
Yay! :) Thank you for the feedback, Keegan. Enjoy!
What can I use if I dont have roasted bell peppers on hand (you’re talking about the ones that come in a jar right?)
Yes, Kat. It’s the peppers in a jar. I’d say that you can just omit them and add an extra red bell pepper instead (this will go in altogether with the green pepper). Hope this helps.
I made this recipe and it turned out pretty good. It was a little bland but I added more seasoning and cheese and it tasted a lot better.
Thanks for your feedback, Eric. I noticed that the quality of tomato juice and broth used make a difference but it’s easy to add more seasoning at the end like you did. Adding cheese sounds delicious too! :)
This recipe looks delicious! I can’t wait to make it in my new Instant Pot! I would like to make it with brown rice. Do you know if I should adjust the cooking time? Thanks so much!
I am afraid I won’t be able to help as I have never cooked with brown rice.
Wondering if I could substitute V-8 juice for the tomato juice since I have a slight stockpile of V-8? I might try it this weekend when I go to camp.
Hi Wayne, sorry but I have never tried nor cooked with V-8 juice so I am afraid I won’t be much of a help.
I have made variations on this recipe 5-6x using garden tomatoes and peppers. The first time I did not have tomato juice, so I blended frozen Roma tomatoes, instant juice, just not as red as in the picture. The second time I was short on bell peppers, so I used a bunch of jalapenos (seeds & core removed). Today it was just jalapenos (seeds and core removed). Comes out great every time. I think any green pepper will do.
Thank you for such a great base recipe to work from.
You are welcome, Fred! And thanks so much for your feedback with possible variations!