If you’re searching for a comforting, hearty meal that bursts with flavor and warms you from the inside out, look no further than the Instant Pot Stuffed Pepper Soup Recipe. This delightful soup captures all the goodness of classic stuffed peppers—savory ground meat, tender bell peppers, perfectly cooked rice, and a rich, tomato-based broth—made effortlessly with the magic of an Instant Pot. It’s the perfect dish for busy weeknights or cozy family dinners, delivering bold, familiar flavors in a bowl, with minimal fuss and maximum satisfaction.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to this recipe’s success. Each element plays an essential role, from building layers of flavor to adding color and heartiness to the soup.
- Lean Ground Beef or Turkey: Provides protein and a savory base that enriches the overall taste.
- Onion Powder: Adds subtle sweetness and depth without the texture of fresh onions.
- Garlic Powder (minced): Infuses the soup with aromatic warmth that lifts every bite.
- Paprika: Brings a gentle smokiness and vibrant color to the mix.
- Italian Seasoning: A blend of herbs that perfectly complements the Italian-inspired tomato sauce.
- Salt: Enhances all the flavors, ensuring nothing falls flat.
- Pepper: Adds a hint of spice and balances the richness.
- Bell Peppers (2 red and 1 green, chopped): These brighten the soup with sweetness and provide a tender crunch.
- Beef Broth (low sodium): Creates a savory, rich base that ties everything together.
- Worcestershire Sauce: Adds umami and complexity that makes the flavors pop.
- Long Grain White Rice (uncooked): Offers a comforting texture and helps make the soup substantial.
- Tomato Sauce (15 oz can): Delivers a zesty, tangy body to the soup’s broth.
How to Make Instant Pot Stuffed Pepper Soup Recipe
Step 1: Brown the Meat and Seasonings
Begin by setting your Instant Pot to the sauté function. Add the lean ground beef or turkey and sprinkle in the garlic powder, Italian seasoning, onion powder, paprika, salt, and pepper. Cook everything together until the meat is nicely browned and no longer pink. This step is crucial—it builds the savory foundation and incorporates those wonderful spices directly into the meat, setting the scene for a deeply flavorful soup.
Step 2: Add the Vegetables, Liquids, and Rice
Once the meat is cooked, turn off the sauté mode and pour in the low sodium beef broth. Give the pot a gentle stir, scraping the bottom to lift any flavorful browned bits stuck there—that’s all liquid gold! Next, add the chopped bell peppers, tomato sauce, Worcestershire sauce, and uncooked long grain rice. Mix gently to combine all the ingredients evenly. These fresh peppers bring a sweet crunch, while the rice helps thicken the soup and adds heartiness.
Step 3: Pressure Cook
Secure the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 10 minutes. Once done, allow the pot to naturally release pressure for 5 minutes, which lets the rice finish cooking gently. After those five minutes, carefully perform a quick release to let out any remaining pressure. This cooking method helps all the flavors deepen while the ingredients come together perfectly tender without any extra babysitting.
Step 4: Serve and Enjoy
Open the lid and give your soup a final stir. You’ll notice the gorgeous red broth speckled with vibrant green and red pepper bits, tender rice, and savory crumbles of meat. Ladle it into bowls and prepare for a warm, satisfying meal that tastes like a hug in a bowl.
How to Serve Instant Pot Stuffed Pepper Soup Recipe
Garnishes
To take this soup over the top, consider adding a sprinkle of freshly chopped parsley or chopped green onions. A dollop of sour cream or shredded cheese (cheddar or mozzarella) melts wonderfully on top, adding richness and a touch of indulgence. These finishing touches add freshness and creaminess, balancing the savory broth beautifully.
Side Dishes
Crusty bread or garlic knots pair perfectly alongside this soup, perfect for dipping and soaking up every last drop. A simple side salad with a tangy vinaigrette also complements the hearty soup by adding some light crispness and acidity. Together, they round out a cozy, well-balanced meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bell peppers or bread bowls, turning it into a playful dinner centerpiece. You can also top it with some crispy bacon bits or toasted pine nuts for a delightful textural contrast. Presentation can make this familiar favorite feel fresh and exciting.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Stuffed Pepper Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in airtight containers to preserve freshness and prevent the rice from absorbing too much liquid. The flavors actually marry more over time, making leftovers just as tasty—if not more so—than freshly made.
Freezing
Freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When freezing, leave out any garnishes like sour cream or cheese and add those fresh when reheating. Thaw overnight in the fridge to keep the texture of the rice intact, then reheat gently.
Reheating
Reheat the soup on low heat in a saucepan, stirring occasionally until warmed through. You can also microwave individual portions, but heating slowly helps the rice retain its perfect texture. If the soup thickens too much, simply add a splash of broth or water to loosen it back up.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works wonderfully and makes this soup a bit lighter while still maintaining that savory flavor punch. Just be sure to brown it well to develop a rich taste.
Is it okay to use fresh minced garlic instead of garlic powder?
Yes, fresh garlic can be used. If substituting, use about 2 cloves minced and add them along with the meat during the sauté step for the best flavor release.
Can I make this soup without an Instant Pot?
Definitely! You can prepare this on the stovetop by browning the meat and seasonings in a large pot, then adding the rest of the ingredients and simmering covered for about 40 minutes until the rice is tender.
How do I adjust the soup for spiciness?
To add a kick, toss in a pinch of red pepper flakes or a dash of hot sauce when adding your seasonings. You can always serve it mild and allow each person to spice their own bowl.
Can I substitute the rice with another grain?
While rice is traditional and works best in this recipe, you can try substituting quinoa or small pasta shapes, adjusting cooking times accordingly. Keep in mind textures and liquid amounts will vary.
Final Thoughts
Trust me, once you try this Instant Pot Stuffed Pepper Soup Recipe, it’s going to become a trusty go-to in your kitchen. It’s bursting with familiar flavors, incredibly easy to make, and delivers comforting warmth in every spoonful. Whether you’re feeding a hungry family or want a satisfying meal prep option, this soup has you covered. So grab your Instant Pot, gather those simple ingredients, and dive into a bowl of homey deliciousness tonight!
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Instant Pot Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This flavorful Instant Pot Stuffed Pepper Soup is a hearty and comforting dish that combines ground beef or turkey, vibrant bell peppers, rice, and savory spices cooked to perfection in a pressure cooker. It’s a quick and easy recipe perfect for a nutritious weeknight meal.
Ingredients
Meat and Seasonings
- 1 pound Lean Ground Beef or Turkey
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder (minced)
- 1/2 tablespoon Paprika
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Salt
- 1/2 teaspoon Pepper
Vegetables and Liquids
- 3 Bell Peppers (2 red and 1 green), chopped
- 5 cups Beef Broth (low sodium)
- 1 tablespoon Worcestershire Sauce
- 3/4 cup Long Grain White Rice (uncooked)
- 15 ounce can Tomato Sauce
Instructions
- Cook the Meat and Seasonings: Set the Instant Pot to sauté mode. Add the ground beef or turkey along with garlic powder, Italian seasoning, onion powder, paprika, salt, and pepper. Cook until the meat is no longer pink, breaking it up as it cooks.
- Add Ingredients and Prepare for Pressure Cooking: Turn off the Instant Pot. Pour in the beef broth, scraping the bottom to release any browned bits. Add the chopped bell peppers, tomato sauce, Worcestershire sauce, and uncooked rice. Stir everything together, then secure the lid and set the valve to sealing.
- Pressure Cook the Soup: Set the Instant Pot to manual high pressure and cook for 10 minutes. After the cooking time finishes, allow the Instant Pot to naturally release pressure for 5 minutes before performing a quick release by opening the valve.
- Serve and Enjoy: Open the lid carefully, stir the soup, and serve immediately for a warm and satisfying meal.
Notes
- Use either lean ground beef or turkey depending on your preference for a leaner or richer taste.
- Adjust the seasoning to taste, especially salt, since the broth and Worcestershire sauce add flavor.
- For a thicker soup, you can reduce the broth by using 4 to 4.5 cups instead of 5 cups.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- If you prefer a milder pepper flavor, deseed the bell peppers before chopping.
