Go Back
–+ servings

Instant Pot Stuffed Pepper Soup

Angela Milnes
Instant Pot Stuffed Pepper Soup is a hearty, flavorful blend of ground beef, bell peppers, rice, and spices, all cooked together in one pot for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup Recipes
Cuisine Italian
Servings 8 Servings
Calories 306 kcal

Ingredients
  

  • 1 pound Ground Meat we used ground sirloin
  • 1 Onion or green onions
  • 1 Tablespoon Minced Garlic
  • 2 Cans Diced Tomatoes With Green Peppers
  • 1 can Fire Roasted Diced tomatoes
  • 6 Ounce Tomato Paste
  • 1 Cup Long Grain White Rice
  • ½ Green Bell Pepper chopped
  • ½ Red Bell Pepper chopped
  • ½ Orange Bell Pepper chopped
  • ½ Yellow Bell Pepper chopped
  • 2 Tablespoons Italian Seasoning
  • 1 Tablespoon Sweet Basil
  • 1 teaspoon Ground Oregano
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • ⅓ cup Brown Sugar
  • 4 cups Chicken Broth
  • 2 cups Water
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil

Instructions
 

  • Press the Saute button on the Instant Pot and add the butter and olive oil, add the onion and Saute until golden brown.
  • Next, add the lean ground beef, and cook until the meat is completely done, so there’s no pink left, and the meat is well browned.
  • Now the ground beef is brown you can add the minced garlic or garlic powder. Mix well, and cook for 1 minute.
  • Turn off the Saute setting, and add the diced tomatoes, stewed tomatoes, tomato paste, uncooked rice, green peppers, diced red bell peppers, and orange and yellow diced peppers.
  • Add Italian seasoning, sweet basil, oregano, garlic salt, seasoned salt, seasoned pepper, and brown sugar stirring occasionally. Be sure all the flavors are mixed well.
  • Next, pour in the chicken broth and water, and mix well.
  • Place the Instant Pot lid on and lock it into place, ensuring the vent is closed. Press the Manual button on your Instant pot or Pressure Cook button for 10 minutes on High pressure. Your soup will take time to come to pressure.
  • Once the Instant Pot beeps to signal it’s finished cooking do a quick release by gently turning the pressure valve from ‘SEALING’ to ‘VENTING’, and release the pressure.
  • Serve immediately after the quick release or leave the soup in the instant pot keep warm setting, if you plan to eat later.

Notes

Use Fresh Ingredients: For the best flavor in your Instant Pot Stuffed Pepper Soup, always use fresh ingredients.
Deglaze the Pot: After sautéing, be sure to deglaze the pot with broth or water to prevent any food from sticking to the bottom, which could cause a burn notice.

Nutrition

Calories: 306kcalCarbohydrates: 30gProtein: 14gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 46mgSodium: 1623mgPotassium: 710mgFiber: 4gSugar: 17gVitamin A: 1243IUVitamin C: 55mgCalcium: 116mgIron: 4mg
Print Recipe Pin Recipe
Tried this recipe?Let us know how it was!