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–+ servings
instant pot stuffed pepper soup close up image of a bite of soup

Stuffed Pepper Soup (Instant Pot)

Jenni Cole
An easy Instant Pot stuffed bell pepper soup you can make with raw rice, pre-cooked rice, or even cauliflower rice to lighten it up. The pressure cooker stuffed pepper soup tastes even better than stuffed peppers!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Course Pressure Cooker
Cuisine American
Servings 6
Calories 372 kcal

Equipment

Ingredients
  

  • 1 lb ground beef (85/15 ratio)
  • 2 bell peppers red or green
  • 3 cups beef broth
  • 1 onion medium size diced
  • 2 teaspoon minced garlic
  • 2 cans of 14 ½ oz can diced tomatoes
  • 14 ½ oz can tomato sauce
  • 2 teaspoon Worcestershire
  • 1 teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 2 teaspoon Italian seasoning
  • ½ cup uncooked white or brown rice or 1 ½ cup cauliflower rice
  • 1 + cups cheddar cheese shredded

Instructions
 

  • Set Instant Pot to Saute High and cook the ground beef until just browned. Add the onion and cook for 3 more minutes until it's just starting to soften.
  • Add the beef broth to the pot and stir, scraping up any browned bits of meat from the bottom.
  • Add the diced peppers, diced tomatoes, tomato sauce, uncooked rice (or cauliflower rice), garlic salt, black pepper, Italian seasoning, and Worchestershire to the pot and mix it all together.
  • Cook on Manual high pressure (or Pressure Cook high depending on your model) for 10 minutes.
  • Once done, let the soup sit in the pot for 5 more minutes before doing a quick release.
  • If you're using pre-cooked rice that's still cold, add it to the pressure cooker after the soup is done cooking by putting the pot on Saute and heating it until the rice is heated through. 
  • Add the shredded cheddar cheese and other garnishes to each bowl, as desired.

Notes

  • To make the soup lower fat, substitute lean ground turkey, ground beef, or chicken and skip the cheese.
  • Another variation includes using ground Italian sausage instead of ground beef. Turn this into a vegetarian soup with vegetable broth and swap the meat for beans
  • Add more broth to the soup if it thickens up too much, it will thicken upon standing.
  • Instead of mixing in the rice, add ¼ cup of cooked rice to each serving to prevent the rice from absorbing the broth
  • Any grain works well...short or long grain rice, brown rice, cauliflower rice
  • Make the soup paleo by skipping the cheese and Worcestershire sauce

Nutrition

Serving: 1gCalories: 372kcalCarbohydrates: 19gProtein: 29gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 86mgSodium: 1310mgFiber: 3gSugar: 5g
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