Instant Pot Stuffed Pepper Soup

I’ve got your one-pot meal or meal prep covered. Warm, comfort food may not be the go-to in the summer. But you know what is? Not heating up the kitchen with the stove or oven. Enter your Pressure Cooker (Instant Pot). I love how easy this Instant Pot Stuffed Pepper Soup comes together. AND it uses mainly pantry ingredients. Super filling, family approved, and good for lunch or dinner.

What You’ll Need for this Stuffed Pepper Soup (Stew):

  • Ground beef – you can substitute any other ground meat!
  • Diced Onion
  • Lots of diced bell peppers. 3 to be exact. Colors of your choice! I used red, yellow, and orange.
  • Minced garlic – because doesn’t garlic make everything better?!
  • Can of Crushed Tomatoes – can substitute canned tomato sauce
  • Fire Roasted Diced Tomatoes with Green Chiles – you can substitute a can of regular diced tomatoes and a can of green chiles
  • Uncooked white rice
  • Beef broth
  • Spices

Stuffed Pepper Soup in a bowl on a dish towel

I promised you an easy dinner recipe and I intend to deliver! One of the awesome things about the Instant Pot is the ability to sauté before pressure cooking. So that’s what we’re going to do. Start by sautéing the onions and ground beef – this helps add so much flavor. In goes the rest of the ingredients then just 3 minute cook time in the Instant Pot (+ time to come to pressure of course).

Stuffed Pepper Soup in a flat bowl on a dish towel

Once it’s all done cooking and you have released the pressure, open your instant pot up and first, take in the smell. All those spices and the fire roasted tomatoes… Oh My. As is, this is a thick soup (or stew). You can TOTALLY add additional beef broth to thin it out. We don’t add more than the 4 cups when cooking because that would just increase the time to come to pressure. I often eat it as is, because I like thick 🙂 and also because the recipe as-is is exactly one 32oz box of broth.  But, if you want to open another can of broth or box, then go for it! The extra broth is also nice when reheating because the rice soaks up more liquid when it sits in the fridge.

Print Recipe
Instant Pot Stuffed Pepper Soup
The Instant Pot makes whipping up this Stuffed Pepper Soup easy and a one-pot meal. Super filling and perfect for lunch, dinner, or meal-prep. Recipe at KathleensCravings.com #pressurecooker #instantpotsoup #onepotmeal
The Instant Pot makes whipping up this Stuffed Pepper Soup easy and a one-pot meal. Super filling and perfect for lunch, dinner, or meal-prep. Recipe at KathleensCravings.com #pressurecooker #instantpotsoup #onepotmeal
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes (+ time to come to pressure and quick release)
Servings
servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes (+ time to come to pressure and quick release)
Servings
servings
Ingredients
The Instant Pot makes whipping up this Stuffed Pepper Soup easy and a one-pot meal. Super filling and perfect for lunch, dinner, or meal-prep. Recipe at KathleensCravings.com #pressurecooker #instantpotsoup #onepotmeal
Instructions
  1. Turn your Instant Pot on the sauté function and add the olive oil.
  2. When the oil is hot (but not smoking), add the diced onion. Sauté for one minute then add the ground beef. Cook the beef, browning and crumbling for 3-4 minutes.
  3. Once the beef is almost entirely browned, add the minced garlic. Cook for 30 seconds then turn off the Instant Pot and add all remaining ingredients (except optional fresh herbs).
  4. Stir all ingredients together, cover Instant Pot. Set too sealing. And cook on Manual High Pressure for 3 minutes. When it beeps, allow to Natural Release for 5 minutes then slowly quick release.
  5. Once pressure is released, remove lid and turn off Instant Pot. If you want your soup/stew to be thinner, add additional broth. Serve with fresh herbs sprinkled on top.
Recipe Notes

*Broth: For the cooking in the Instant Pot, 4 cups of broth is perfect for cooking the rice and other ingredients. This does result in a thicker stew consistency. If you want it to be thinner, like a true soup, go ahead and add another cup or so of beef broth. I usually always stick with just the 4 cups because I like the thicker texture, but also because 4 cups is exactly one box of stock and I prefer to not leave partial ingredients left over.

 

This can be stored in the fridge for up to 5 days. BUT, since the soup has white rice it will soak up some of the liquids. So it will be extra thick when you go to reheat it. The taste is still amazing and if you want it more 'soup' like, then just add more broth.

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