This Instant Pot stuffed pepper soup is true goodness in a bowl! You only need a handful of basic ingredients and your trusty Instant Pot to whip up this stuffed pepper soup the entire family will love.
There's nothing quite like a comforting bowl of soup on a cold winter day, and this Instant Pot stuffed pepper soup is so hearty it's practically a meal in itself.
If you love stuffed peppers but find the process of making them tedious, this stuffed pepper soup is the next best thing.
This soup is basically what you'd get if you deconstructed some delicious stuffed peppers and served them in a bowl.
Is it the lazy way to enjoy stuffed peppers? Well, yes, but I'm all for the best taste and less of the work 🙂
Since I make it with lean 5% beef, the soup is quite on the healthier side, but it still tastes like a proper treat.
You can also make it with turkey mince instead if you want — the result will still be fantastic.
Ingredients and substitutions
Beef mince — You can use your favourite type of mince here, but I like to make the soup with lean beef. That way, you don't have to drain any grease after browning the mince. Plus, lean beef is definitely healthier. You can also make the stuffed pepper soup with turkey mince instead.
Bell peppers — I like to make this soup with a mix of green and red bell peppers. You can use whatever colours you have on hand. Two large bell peppers are enough, but feel free to increase the quantity if you like a different peppers/mince ratio.
Italian seasoning mix — A tablespoon of Italian seasoning mix is the quickest way to infuse this stuffed pepper soup with a delicious herby flavour. Alternatively, you can use a mix of oregano, basil, rosemary and thyme.
Chopped tomatoes — Try to use the best quality chopped or crushed tomatoes you can because it really makes a difference. If all you have is canned plum tomatoes, you can crush them by hand and use them in this soup.
Beef stock — If you make this soup with beef, using beef stock will enhance the flavour of the meat. Use chicken or veggie stock if you substitute the beef for turkey or if you think the beef stock is too rich.
Rice — Long grain rice is best for this soup. You don't need to rinse it before adding it to the pot. Don't substitute it with risotto rice because that's too starchy for this soup.
How do you make stuffed pepper soup in the Instant Pot?
Stir in the garlic and continue to cook for another minute until fragrant. Next, add the beef mince and cook until the meat is slightly browned. Stir in the tomato paste.
Place the lid on the Instant Pot, set the valve to "Sealing" and set it to High Pressure for 10 minutes.
When the Instant Pot beeps, allow the pressure to release naturally for 5 minutes and then perform a quick release.
Stir in the fresh parsley and season to taste.
What to serve with stuffed pepper soup?
Since this Instant Pot stuffed pepper soup is quite hearty, you can enjoy it as it, with a dollop of yoghurt on top if you like.
Recipe notes and tips
- I used a 6-quart Instant Pot Duo to make this recipe.
- If you want the soup to be thinner, only use half of the rice. The quantity I use makes a thicker soup.
- Add an extra ½ teaspoon red chilli flakes if you want the soup to have a bit of a kick.
- The soup will keep well in the fridge for up to 3 days. Since the rice will continue to expand and soak some of the liquid, you may need to add some water or stock when reheating the soup in the microwave or on the stovetop.
If you liked this Instant Pot stuffed pepper soup, you might also like some of my other easy soup recipes:
- Vegetarian Dumpling Soup
- Easy Creamy Taco Soup
- Easy Barley Soup with Vegetables
- Butter Bean Soup with Bacon
- Creamy Italian Sausage Gnocchi Soup
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- 450 g (15.8 oz) lean (5%) beef mince (or turkey mince)
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon red chilli flakes
- 1 large red pepper, diced
- 1 large green pepper, diced
- 200 g (7 oz) long grain rice
- 1 x 400 g (14 oz) can chopped tomatoes
- 1.5 litre (6 cups) beef stock
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
- Set the Instant Pot to "Saute" and heat the olive oil for 30 seconds. Add the onion and saute it for 2-3 minutes until slightly softened.
- Stir in the garlic and continue to cook for another minute until fragrant. Next, add the beef mince and cook until the meat is slightly browned. Stir in the tomato paste.
- Turn off the Instant Pot, then add the Italian seasoning, chilli flakes, red and green peppers, rice, chopped tomatoes and beef stock.
- Place the lid on the Instant Pot, set the valve to "Sealing" and set it to High Pressure for 10 minutes.
- When the Instant Pot beeps, allow the pressure to release naturally for 5 minutes and then perform a quick release.
- Stir in the fresh parsley and season to taste.
Amount Per Serving: Calories: 343Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 634mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 28g
Nutritional information is an estimate provided by an online nutrition calculator.