Description
This Instant Pot Stuffed Pepper Soup is a hearty, comforting dish that captures the flavors of classic stuffed bell peppers in a delicious, easy-to-make soup. Combining lean ground beef, bell peppers, rice, and rich tomato broth, this recipe offers a delightful one-pot meal ready in under an hour, perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef (or turkey/chicken)
- 1 large yellow onion, diced
- 2–3 cloves garlic, minced
- 3 bell peppers (red, green, or yellow), seeded and diced
Seasonings
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes (optional)
- Salt & pepper, to taste
- 1 bay leaf (optional)
Grains and Liquids
- 1 cup long‑grain white rice, rinsed
- 1 (14–15 oz) can diced tomatoes (with juice)
- 1 (14–15 oz) can tomato sauce
- 4–5 cups beef or chicken broth
- 1 Tbsp red wine vinegar or a pinch of sugar (to balance acidity)
Optional Toppings
- Chopped fresh parsley or basil
- Shredded cheese
Instructions
- Brown the Meat and Sauté Aromatics: Set the Instant Pot to “Sauté” mode. Add the ground beef, diced onion, and minced garlic. Cook until the meat is no longer pink, breaking it into small pieces as it cooks. Drain any excess fat if necessary.
- Add Seasonings: Stir in the Italian seasoning, garlic powder, crushed red pepper flakes (if using), salt, and pepper. Continue cooking for another minute until the spices release their fragrance.
- Deglaze the Pot: Pour in the beef or chicken broth, using a spoon to scrape up any browned bits stuck to the bottom of the pot. This adds rich flavor and prevents burning.
- Add Remaining Ingredients: Stir in the diced bell peppers, rinsed rice, diced tomatoes with their juice, tomato sauce, bay leaf (if using), and red wine vinegar or sugar to balance acidity. Mix everything well to combine.
- Pressure Cook: Seal the Instant Pot lid and set it to pressure cook on high for 4 to 10 minutes. Timing may vary depending on preference—4 minutes with a 10-minute natural release or a full 10 minutes with a quick release both work.
- Release Pressure and Finish: Carefully release the pressure according to your chosen method. Remove the bay leaf and stir the soup thoroughly.
- Adjust and Serve: Taste the soup and adjust the seasoning as needed. Serve warm, topped with fresh parsley, basil, or shredded cheese if desired.
Notes
- Use lean ground turkey or chicken for a lighter alternative to beef.
- For a spicier soup, increase the amount of crushed red pepper flakes.
- Rinsing the rice removes excess starch and prevents the soup from becoming too thick or sticky.
- If you prefer, skip the red wine vinegar or sugar for a less tangy soup.
- If you want leftovers, the soup stores well in the fridge for 3-4 days and freezes nicely for up to 2 months.
- Ensure to deglaze the pot well after sautéing to avoid the burn warning on the Instant Pot.
