This Instant Pot stuffed pepper soup is the comfort food I crave when the garden harvest is abundant and the temperatures cool down. Give it a try and I think you’ll agree!
If you are a fan of stuffed peppers then you are going to love this instant pot stuffed pepper soup. My family already loves stuffed peppers. I often make Orzo Stuffed Peppers and for a treat we all love Sloppy Joe stuffed peppers.
I love my instant pot for delicious meals on the table in no time. It really has taken out all of the guesswork for dinner on those busy nights. Lasagna Soup is a kid favorite around my house. And now we get to add stuffed pepper soup to the mix.
Instant Pot Stuffed Pepper Soup
Poblano peppers give this stuffed pepper soup a bit of heat and a ton of flavor. If you want more heat then just leave in more seeds in the poblano peppers. It is easy to customize the heat level to your liking. If you like no spice then use green bell peppers instead. This recipe is very versatile!
Stuffed Pepper Soup
Full of ground beef, rice, and peppers this stuffed pepper soup is the perfect take on the classic stuffed pepper dish. It is the perfect way to warm up on a cold and rainy day.
It is filling and comforting thanks to the rice and ground beef and the peppers add a vibrant element that just screams fall!
Stuffed Pepper Soup Recipe
Print the recipe below and add it to a binder to create your very own personal cookbook!
Stuffed Pepper Soup
- Instant Pot
- 1 tbsp olive oil extra virgin
- 1/2 medium red onion diced
- 2 large poplano peppers seeded and diced
- 2 tsp garlic minced
- 1 tbsp Italian seasoning
- 2 lbs ground beef lean
- 31/2 cups chicken or beef broth preferably organic
- 28 oz crushed tomatoes with liquid
- 1 cup long grain brown rice uncooked
- 3 tbsp fresh parsley chopped
- sea salt and black pepper to taste
- Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, Poblano peppers, garlic powder, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring continually, until the onions and pepper soften and develop a bit of color, approximately 4-5 minutes.
- Transfer veggie mixture to a medium bowl. Add ground beef and brown for 3-4 minutes, or until no longer pink inside, stirring occasionally. Turn the unit off and carefully drain any excess fat from the container.
- Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes, and brown rice. Stir to combine and season with salt and black pepper, as desired.
- Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- To serve, transfer soup to individual bowls and garnish with fresh chopped parsley, if desired.
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