I found a comforting Instant Pot version of stuffed pepper soup on Spoonful of Flavor. It’s a deconstructed take on stuffed bell peppers—ground meat, rice, peppers, and tomatoes in a rich broth—all done in one pot with minimal hands‑on time.

Instant Pot Stuffed Pepper Soup

Why I’ll Love This Recipe

I love how quickly it comes together—under 15 minutes of prep—yet still delivers hearty, nostalgic flavor. It captures all the deliciousness of stuffed peppers with chunks of bell peppers, tender rice, and a flavorful broth, and best of all it’s made entirely in the Instant Pot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Lean ground beef (or turkey/chicken)
Bell peppers (a mix of colors, chopped)
Onion and garlic
Uncooked long‑grain white rice
Ground spices (paprika, Italian seasoning, garlic/onion powder)
Canned diced tomatoes and tomato sauce (or crushed tomatoes)
Broth (beef or chicken)
Worcestershire sauce
Salt and pepper
Optional mix‑ins: kidney beans, tomato juice, sugar, herbs

directions

I set my Instant Pot to Sauté and brown the ground meat, then add diced onion and garlic until softened.
I deglaze the pot with a splash of broth, scraping up any browned bits to prevent a burn warning.
I add chopped bell peppers, the remaining broth, diced tomatoes and tomato sauce, Worcestershire sauce, spices, and optional sugar or beans.
I sprinkle rinsed uncooked long‑grain white rice on top, pressing it down gently but do not stir.
I seal the pot and set it to cook at High pressure for 5 minutes, followed by a natural release of around 5–10 minutes, then quick release remaining pressure.
Once the lid is off, I stir in optional vinegar or lemon juice, season to taste, and add garnish like chopped parsley and Parmesan.

Servings and timing

This recipe serves about 6 servings. Hands‑on prep is around 10–15 minutes, pressure cook time is 5 minutes, plus time to come to pressure and release (about 15–20 minutes). Total time is roughly 35–45 minutes.

Variations

I often substitute lean ground turkey or chicken for the beef.
For extra protein or a lower‑meat option, I add kidney beans.
I balance acidity with a sprinkle of sugar or a dash of honey.
I’ve also layered in different colored peppers or added frozen pepper/onion mixes for convenience.

storage/reheating

I refrigerate leftovers in a sealed container for up to 4 days—the rice will absorb more liquid over time, making it thicker. To reheat, I either microwave or warm on the stovetop, often stirring in extra broth so it stays soup‑like. For longer storage, it freezes well for up to 3 months, but since rice can get soft, I sometimes omit rice before freezing and add freshly cooked rice later.

FAQs

What if the soup turns out too thick after chilling?

I let the soup refrigerate in a tight container; the rice will soak up liquid and thicken it. I loosen it up by stirring in more broth or water when reheating.

Can I use brown rice instead of white rice?

Yes—but brown rice needs much more cooking time (around 20 minutes) and longer pressure release, which may soften the peppers too much.

Can I make the soup vegetarian or vegan?

Absolutely. I replace ground meat with extra beans or vegan crumbles, use vegetable broth, and skip Worcestershire sauce or use a vegan version.

Is it OK to stir the rice into the soup before cooking?

No. I always layer the rice on top without stirring—this prevents burning and ensures proper cooking. Stirring before pressure cooking can lead to a burn warning.

Can I cook this soup in a slow cooker instead of the Instant Pot?

Yes—I’ve seen variations using slow cookers where the meat is sautéed separately, then combined with peppers, tomatoes, broth, and rice in the slow cooker on low for 4–6 hours. It still works well, though consistency and timing vary.

Conclusion

I find this Instant Pot Stuffed Pepper Soup to be a satisfying, weeknight-friendly recipe that brings all the flavors of stuffed peppers into a cozy bowl. With minimal hands-on time and big comforting flavor, it’s one of my favorite one‑pot meals, especially when I’m craving something hearty but easy.