It’s 6pm, you’re tired, and everyone is hungry. This Instant Pot Stuffed Pepper Soup solves the dinner dilemma fast. It delivers all the classic flavors you love without the tedious stuffing.
You get tender rice and savory beef in every single bite. This meal is perfect for those chilly fall evenings. Your family will enjoy a warm and filling dinner tonight.
Why This Recipe Is a Winner
This soup is a true one-pot wonder for busy parents. You can skip the oven and the extra dishes. Everything cooks right in your pressure cooker in under 45 minutes.
It is a great way to use up garden peppers. The flavors are bright, fresh, and very kid-friendly. This recipe is a reliable go-to for back-to-school nights.
Simple Method
Making this soup is incredibly easy and doable for beginners. You simply sauté the meat and veggies first. Then, you stir in the liquid and set the timer. The pressure cooker does all the hard work.
You do not have to worry about overcooking the rice. The manual settings ensure the rice stays perfectly tender. It is a stress-free way to get dinner on the table.
Simple Ingredients
Most of these items are likely in your pantry right now.
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 large bell peppers (red and green), diced into 1/2-inch pieces
- 1 cup long-grain white rice, rinsed
- 4 cups low-sodium beef broth
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
Step-by-Step Directions
- Select the Sauté function on the Instant Pot and add the olive oil.
- Add the ground beef to the inner pot and cook until browned, using a wooden spoon to break the meat into small crumbles.
- Add the diced onion and bell peppers to the pot; sauté for 4 to 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Pour in 1/2 cup of the beef broth and use a spatula to scrape the bottom of the pot thoroughly to remove any browned bits (deglazing) to prevent a ‘Burn’ error.
- Add the remaining beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, pepper, and red pepper flakes.
- Add the rinsed white rice to the pot and stir briefly to ensure the rice is submerged in the liquid.
- Secure the Instant Pot lid and set the steam release valve to the Sealing position.
- Select Manual or Pressure Cook on High for 5 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 10 minutes.
- Carefully turn the steam release valve to the Venting position to release any remaining pressure.
- Remove the lid, stir the soup to incorporate the rice evenly, and serve warm.
Best Ways to Enjoy It
Serve this soup warm in large, deep bowls. It pairs beautifully with crusty bread or garlic knots. You can sprinkle some shredded cheddar cheese on top. A dollop of sour cream adds a creamy finish.
Gather the family around the table for a cozy meal. This soup is hearty enough to be a complete dinner. It is the ultimate comfort food for a rainy day.
Storage & Reheating
Store any leftovers in an airtight container for four days. The rice will absorb more liquid as it sits. When you reheat it, add a splash of broth. This keeps the soup from becoming too thick.
Warm it up on the stove over medium heat. You can also use the microwave for a quick lunch. This recipe is excellent for meal prep throughout the week.
Tips for Best Results
- Don’t skip the deglazing step to avoid the burn error.
- Rinse your rice thoroughly to remove extra starch before cooking.
- Use lean ground beef to keep the soup from being greasy.
- Prep your peppers and onions the night before to save time.
- For a festive fall look, use a mix of orange and red peppers.
- Add a handful of fresh spinach at the end for extra greens.
- Double the batch if you are feeding a large group or potluck.
Ways to Switch It Up
- Swap ground beef for ground turkey for a lighter version.
- Use cauliflower rice for a low-carb alternative added at the end.
- Try pepper jack cheese on top for a spicy kick.
- Add corn or black beans for a southwestern flavor profile.
Common Questions
Can I freeze this soup?
You can freeze it, but the rice may get soft. For best results, freeze the soup base without the rice. Add fresh rice when you are ready to serve.
What if I get a ‘Burn’ message?
This usually means bits are stuck to the bottom. Make sure to scrape the pot well during the deglazing step. Adding the tomato sauce last on top also helps.
Will my kids eat the peppers?
Most kids enjoy the mild sweetness of cooked bell peppers. Dicing them small helps them blend into the broth. The familiar flavors of Instant Pot Stuffed Pepper Soup are very approachable.
I hope this cozy soup makes your busy weeknights a little easier. It is a warm hug in a bowl for your whole family. Happy cooking!
— Alex
Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic , minced
- 3 large bell peppers (red and green), diced into 1/2-inch pieces
- 1 cup long -grain white rice, rinsed
- 4 cups low -sodium beef broth
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
- Select the Sauté function on the Instant Pot and add the olive oil.
- Add the ground beef to the inner pot and cook until browned, using a wooden spoon to break the meat into small crumbles.
- Add the diced onion and bell peppers to the pot; sauté for 4 to 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Pour in 1/2 cup of the beef broth and use a spatula to scrape the bottom of the pot thoroughly to remove any browned bits (deglazing) to prevent a 'Burn' error.
- Add the remaining beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, pepper, and red pepper flakes.
- Add the rinsed white rice to the pot and stir briefly to ensure the rice is submerged in the liquid.
- Secure the Instant Pot lid and set the steam release valve to the Sealing position.
- Select Manual or Pressure Cook on High for 5 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 10 minutes.
- Carefully turn the steam release valve to the Venting position to release any remaining pressure.
- Remove the lid, stir the soup to incorporate the rice evenly, and serve warm.
