Instant Pot Stuffed Pepper Soup—an easy, filling and healthy-ish meal that has all the flavors of stuffed peppers in soup form.
Note: SLOW COOKER recipe instructions are in the recipe card below
Instant Pot Stuffed Pepper Soup
Stuffed peppers and the Instant Pot are a match made in heaven. Make my Instant Pot Mexican stuffed peppers or try traditional stuffed peppers. The only downfall is that there really is only room for 4 stuffed peppers in the Instant Pot. So if you’re looking to serve 8 people try making stuffed pepper soup instead!
Instant Pot Stuffed Pepper Soup is easier to make and can serve more people that normal stuffed peppers! Plus it’s easier to use those skiwampus green peppers from the garden because they are just chopped up instead of stuffed to look pretty.
For my version of stuffed pepper soup I used both beef broth and tomato juice. When I went to the store I bought a big container of tomato juice and the clerk (who was an older woman) asked what recipe I was making. She told me that her mom would always use tomato juice to make cabbage rolls and stuffed peppers. She also told me how her husband didn’t like either of those foods and so she, sadly, didn’t eat those foods anymore. I was sad for her. But looking back I wish I would have told her to make this soup and then freeze the leftovers in individual containers* and have for lunch.
I hope you try out stuffed pepper soup soon! It is perfect for a chilly night. Serve with garlic bread or these amazing little caesars breadsticks!
More Instant Pot Soup Recipes…
Instant Pot Pasta Fagioli Soup
Instant Pot Sausage Lentil Rice Soup
Instant Pot Stuffed Pepper Soup
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
An easy, filling and healthy-ish meal that has all the flavors of stuffed peppers in soup form.
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced or crushed tomatoes
- 3 1/2 cups beef broth
- 2 cups tomato juice
- 1 cup uncooked long grain white rice or converted rice
- Parmesan and mozzarella cheese, for topping
- Salt and pepper to taste
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Then add in the onion, salt, pepper, garlic powder and Italian seasoning. Brown the beef for about 5 minutes. Turn off Instant Pot.
- Add in the peppers, tomatoes, broth, tomato juice and rice. Scrape the bottom of the pot so that nothing is sticking.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Salt and pepper to taste. Ladle into bowls and top with cheeses.
Slow Cooker Instructions:
- In pan on the stove over medium high heat brown the beef and sauté the onion. Add to the slow cooker.
- Add in the salt, pepper, garlic powder and Italian seasoning, peppers, tomatoes, broth, tomato juice and rice.
- Cover and cook on low for 4-6 hours, or until rice is tender. All slow cookers cook differently.
- Salt and pepper to taste. Ladle into bowls and top with cheeses.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart with no changes. Halve the recipe in 3 quart pot.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This is really great! I didn’t have tomato juice so I used 2 cups of Clamato. It turned out great and allowed me to bring a last minute main dish to a football party.
★★★★★
That sounds awesome!!
I thought I had rice when I started making tonight! I’m hoping I can substitute with orzo pasta?!?! If someone happens to see this soon, let me know if I need to adjust recipe for orzo? I have no idea… we will see Lol
Orzo cooks very quick so you’d only need a 1 minute pressure cook time
I love this recipe! I had precooked brown rice so I just added 2 cups at the end. I also added 1 extra pepper. 😋
★★★★★
Mmmm! Sounds awesome!
I was wondering how long can this be stored in the refrigerator and the freezer?
I’m gonna make this very soon 😊
5 days in the fridge and up to 3 months in the freezer 🙂
Made this recipe today. Definitely a winner. I will be making this often. The only change I made was I used an extra green pepper because I love them so much and I had extra on hand. It wasn’t needed, recipe is awesome.
★★★★★
Thanks Sherri!
Howdy Karen
Stuffed pepper soup has just been added as another winner at my house. I just ate the last of the previous casserole before Thanksgiving, now all of the left overs are gone, I just made Stuffed pepper soup to help start the new week. Plenty of college football and college basketball till the New Year and I like a hot quick meal with bell pepper anything. Thanks for the new recipe.
Is your old recipe book with the spiral to lay flat when open and flat I hope it is still available at the Black Friday price? I just found some extra money.
★★★★★
This is a good one! Glad you liked it Jim Bob. I’m sorry the cookbook is no longer available 🙁
I’ve made this several times, delicious! Thank you Karen
★★★★★
Thanks for the 5 stars!
Possible to do this with basmati rice?
Yes I would just add it in and make no changes. Should be fine!
Hi there! I was wondering if I could use those little frozen meatballs in a bag instead of the ground beef? I bought a couple of bags on sale, a we don’t care for them on their own, but ‘soaked’ in yummy tomato soup goodness, they should be fine. Would that effect the 5 minute pressure cook time? I mean, they are precooked, so…🤔🤷🏻♀️ Thanks for your help! Hoping to make it tonight! 👍🏻😁
Sure I bet that would work!
This soup was really delicious. I did swap out the tomato juice for V-8 since we like that better and used homemade turkey/vegetable broth. My 4-year old granddaughter ate a full bowl along with a slice of garlic toast made from a slice of French bread (your recipe which is excellent) which we refer to as Italian bread in our area because of the shape. Thank you for the great recipes
★★★★★
Sounds like a delicious version! And I love garlic toast mmmm
My instant pot doesn’t have a Soup button, any suggestions how to set it with pressure?
That’s fine, just use pressure cook setting for 5 minutes
I love this recipe! I don’t eat beef, so I used ground turkey and turkey broth. It was so good. I made a double batch, gave some to my mom, and have leftovers in my freezer.
Love that you were able to share with mom!
What can be used to substitute the tomato juice?
Thank you
you could just use all broth instead
This sounds delicious! Do you drain out the grease after browsing the meat?
My meat didn’t have much if any grease but if yours does then I would.
WHOA! This stuff just became the new food BOMB at our house. Hubby REALLY loves it, so do in-laws, since there’s always enough to share. Now, they’re hooked on it as well. Not a problem, so EZ to throw together. Thanks, Karen, for doing all the hard work, so that we can reap all the yummy benefits.
★★★★★
Ahh, you’re welcome Kim!
I used precooked brown rice and low sodium spicy v8 juice.
I am on low sodium diet so I let my husband add extra at the table if he thinks it needs more.
★★★★
Good ideas Mary!
My family loves stuffed peppers, but that can be time consuming to make, plus you need perfectly shaped peppers which are not always the shape my garden grows. I made a double batch of this in my 8qt IP the other night and everyone loved it. We’ll be eating the leftovers for lunch for the next few days and it may be even better after being in the fridge overnight and letting the flavors blend more. I’m sure I’ll be making this often. Thanks for this new go-to recipe.
★★★★★
Ahhh, thanks! I’m so glad to hear it Will.
I love your IP recipe!
Could you substitute brown rice for the white rice? Would it effect the cooking time!
Brown rice takes a long time to cook. So you’d need to cook the soup for 22 minutes with a 5-10 minute natural pressure release.
I don’t have an instant pot, but this sounds delicious. Can you do this in the crockpot?
Yes! the slow cooker instructions are in the recipe card!