Instant Pot stuffed pepper soup is a cozy one-pot dinner made with ground beef, bell peppers, tomatoes, and rice simmered in a rich tomato broth. This easy Instant Pot stuffed pepper soup delivers all the classic stuffed pepper flavors in a fraction of the time. It's a hearty, budget-friendly weeknight meal that's perfect for busy families and simple meal prep.
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I originally created this stuffed pepper soup because I love my stuffed peppers, but I wanted something easier and cozier for busy weeknights. After a long day, I can just brown the beef, toss everything into the Instant Pot, and let it do the work for me. The ground beef, chopped bell peppers, tomatoes, broth, and rice cook together under pressure, creating the same comforting flavors without the extra prep or baking time. It has all the classic stuffed pepper taste I crave, just in a warm, spoonable version that feels even better when I need an easy dinner.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Start by cooking the rice according to the package directions until tender and fluffy. Set it aside. Turn the Instant Pot to sauté on high heat and add the oil. Once the oil is hot and shimmering, add the ground turkey. Cook for 6-8 minutes, breaking it into small crumbles as it browns, until no pink remains. Turn off the sauté function.
Step 2: Add the diced onion and bell peppers directly to the pot and stir to combine. Mix in the minced garlic, salt, black pepper, chili powder, paprika, cayenne, and oregano, stirring well so the spices coat the meat and vegetables evenly. Pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir everything together, scraping the bottom of the pot to prevent a burn notice.
Step 3: Secure the lid and set the Instant Pot to high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to release any remaining pressure.
Step 4: Open the lid, stir in the cooked rice, and adjust seasoning if needed before serving.
Sarah's Top Tips
- Rice absorbs more liquid than you think. The rice continues soaking up broth even after cooking. If you're planning leftovers, add extra broth before storing so it doesn't turn overly thick.
- Simmer gently, don't boil aggressively. A hard boil can cause the rice to overcook and turn mushy. Keep it at a steady, gentle simmer for the best texture.
- Avoid overcooking the rice. Once the rice is tender, stop cooking. If it cooks too long, the texture becomes soft and porridge-like.
- Cook the tomato paste briefly before adding liquid. Let it darken slightly in the pot to remove any metallic taste and deepen the flavor of the broth.
- Taste before serving. Tomatoes and broth vary in saltiness, so adjust seasoning at the end for proper balance.
Serving
I love serving this Instant Pot stuffed pepper soup on cold evenings when I want something filling but low effort. It's perfect on its own, but I'll usually add a slice of crusty bread, or we love topping it with cornbread. Sometimes I top each bowl with shredded mozzarella or a sprinkle of fresh parsley for extra flavor. If I'm feeding a crowd or want to round it out, I'll pair it with a simple green salad or even grilled cheese for a cozy, comfort-food dinner that feels complete.
Storage & Reheating
Fridge: Store leftover soup in an airtight container for 3-4 days in the fridge.
Freeze: You can freeze the soup for up to 3 months. However, you may want to freeze the soup without the rice, as freezing can lead to mushy rice.
Reheat: Reheat in the microwave for a few minutes or on low heat on the stove until warm. Add more broth to the soup when reheating if it is too thick.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Instant Pot Stuffed Pepper Soup
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Ingredients
- ¾ cup uncooked white rice
- 1 ½ cups water
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- ½ teaspoon salt
- black pepper, to taste
- 1 teaspoon chili powder
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- 1 (15 ounce) can of diced tomatoes
- 1 (15 ounce) can of tomato sauce
- 4 cups chicken broth
Instructions
- Begin by cooking the rice according to package directions and set aside.
- Heat oil in the Instant Pot over high heat. Once the oil is hot, add the ground turkey to the pan and brown, while crumbling for 6-8 minutes. Turn off the Pot.
- Add the diced onion and bell peppers. Stir in the minced garlic, salt, black pepper, chili powder, paprika, cayenne and oregano.
- Pour in the can of diced tomatoes, can of tomato sauce, and chicken broth.
- Close the lid. Set to pressure cook on high pressure for 10 minutes.
- Allow the pressure to come down naturally for 5 minutes. Release the valve, stir in the rice and enjoy!
Sarah's Tips
- This soup thickens as it sits. It may look slightly brothy at first but will thicken naturally as it rests. Add warm broth when reheating if needed.
- Cooking rice directly in the soup creates a creamier texture. The starch released from the rice helps give the broth body and richness.
- Use 85/15 ground beef for best flavor. Leaner beef works, but slightly higher fat adds more depth and richness.
- If the soup is too thin, simmer uncovered for 5-10 minutes. This allows excess liquid to reduce and concentrate the flavor.
Tools I Use for This Recipe
- Cutting board
Kelley says
This is the second time I’ve made this soup. It is so easy and we love it!
Sarah Holt says
Hi Kelley, so happy to hear you guys love it! Thanks for continuing to make it 🙂
Suzy says
My family craves stuffed pepper soup! It's so tasty!
Sarah Holt says
So tasty, thanks Suzy!
Emily says
I love stuffed peppers and this soup version is so amazing! It is wonderful leftovers too!
Sarah Holt says
I almost prefer it the next day! Thanks Emily 🙂
Lisa | Garlic & Zest says
You've taken stuffed peppers to the next level. I make homemade soup at least once a week and the flavors in this one have just moved it to the top of my list! Thank you for the inspiration!
Sarah Holt says
I hope you love it, thanks Lisa!
Courtney says
I am always on the hunt for new hearty soups to add to our repertoire. This stuffed pepper soup was just perfect! Loved by all and will be made again!
Sarah Holt says
Glad everyone loved it Courtney!
Sara Welch says
Gave this a try for dinner last night and it didn't disappoint! Love soup season for recipes just like this one! Delicious!
Sarah Holt says
Soup season is the best Sara 🙂