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A bowl of hearty stuffed pepper soup with ground beef, rice, and colorful bell peppers
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Instant Pot Stuffed Pepper Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 385kcal

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.