Stuffed peppers are great—but when you’re short on time or just don’t feel like layering and baking, this soup is the smarter route. It’s got all the flavor of the classic dish, but in spoonable, cozy form.
Everything you need—ground beef, bell peppers, tomatoes, rice, and spices—goes into one pot. You don’t have to babysit it or clean up multiple pans. The Instant Pot brings it together fast, and the pressure locks in deep flavor without a long simmer.
It’s hearty, satisfying, and perfect for batch cooking. And yes—it tastes even better the next day.
Why This Stuffed Pepper Soup Just Works
This soup balances bold and comforting. It’s got that meaty richness, soft cooked rice, and chunks of bell pepper all swimming in a savory tomato broth.
It’s also flexible. Use ground turkey, brown rice, or extra veggies if you want. And thanks to the pressure cook cycle, it all comes out tender without turning to mush.
- Quick cook time, big flavor payoff
- Great for meal prep and leftovers
- Family-friendly and freezer-safe
- Feels like a meal, not just a soup
What You’ll Need to Make It
Just a few staple ingredients come together to build layers of flavor.
- Ground beef or turkey – Adds protein and depth.
- Bell peppers – Use red, green, or a mix for sweetness and crunch.
- Onion and garlic – Start the flavor base.
- Crushed tomatoes – Rich, smooth, and slightly sweet.
- Beef broth – Pulls everything together with savory warmth.
- Uncooked rice – White or jasmine rice works best here.
Optional: Season with oregano, thyme, or Italian seasoning for a little herby boost.
How to Make Stuffed Pepper Soup in the Instant Pot
This is pressure cooking at its most efficient—no boiling, no layering, no baking tray.
- Sauté the aromatics
Start on Sauté mode. Cook onion and garlic in a bit of oil until softened. Add bell peppers and cook 1–2 more minutes. - Add the ground meat
Stir in ground beef or turkey. Break it up and cook until mostly browned. - Mix in liquids and rice
Stir in crushed tomatoes, broth, rice, salt, and spices. Scrape the bottom so nothing sticks. - Pressure cook
Seal the lid. Cook on HIGH pressure for 8 minutes. Allow a 10-minute natural release, then release remaining pressure. - Stir and serve
The rice should be tender, the broth thickened, and the flavors well blended. Stir, taste, and adjust seasoning before serving.
Side Dishes That Go Well With This Soup
| Side Dish | Why It Works |
|---|---|
| Crusty bread or rolls | Perfect for dunking and scooping |
| Grilled cheese | Hearty enough to make it a full dinner |
| Roasted Brussels sprouts | Adds crunch and bitter contrast |
| Caesar salad | A cool and creamy side to balance the warmth |
| Baked sweet potatoes | Naturally sweet, soft, and filling |
| Cornbread muffins | Mildly sweet and great for soaking up broth |
| Garlic green beans | Adds freshness without overpowering |
How to Store and Reheat Stuffed Pepper Soup
This soup keeps well and thickens slightly over time, thanks to the rice.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 2 months.
- Reheat: Warm gently on the stove or microwave. Add a splash of broth or water to loosen it up if it thickened too much.
Your Questions, Answered
Can I use cooked rice instead of uncooked?
Yes—stir it in after pressure cooking so it doesn’t get mushy.
Will brown rice work?
It can, but it needs a longer cook time—about 20 minutes under pressure.
Can I make this vegetarian?
Absolutely. Skip the meat and use lentils or extra bell peppers and zucchini for volume.
Can I double the recipe?
Yes, just don’t fill past the max line in your Instant Pot. Cooking time stays the same.
Instant Pot Stuffed Pepper Soup
Equipment
- Instant Pot for pressure cooking the soup
- Wooden Spoon for stirring and breaking up meat
- Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion chopped
- 2 cloves garlic minced
- 2 bell peppers chopped, any color
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 can crushed tomatoes 14 oz
- 3 cups beef broth low sodium preferred
- 1/2 cup uncooked white rice
Instructions
- Turn Instant Pot to Sauté. Heat olive oil and cook onion and garlic for 2–3 minutes until soft.
- Add ground beef. Cook and crumble until no longer pink. Stir in bell peppers and sauté 1–2 minutes more.
- Add crushed tomatoes, broth, uncooked rice, oregano, salt, and pepper. Stir and scrape the bottom well.
- Seal the lid. Cook on HIGH pressure for 8 minutes. Allow 10 minutes of natural release, then quick release any remaining pressure.
- Open lid, stir well, and adjust seasoning if needed. Serve hot.
Notes
- Add more broth if soup thickens after resting.
- To use cooked rice, stir it in after pressure cooking and heat through.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.