When the weather turns crisp, and you’re craving all things cozy, this Instant Pot Stuffed Pepper Soup is your warm bowl of comfort. It’s hearty, full of rich flavors, and best of all—it’s ridiculously easy to make. Picture everything you love about classic stuffed peppers, turned into a one-pot soup that’s ready in a fraction of the time. It’s like a hug in a bowl, perfect for busy weeknights or lazy weekends.
If you’re looking for a dish that’s just as filling as it is comforting, this recipe is calling your name!
Why You’ll Love This Recipe
- Quick & Convenient: The Instant Pot does all the work, cutting your cooking time in half!
- Family-Friendly: Even picky eaters will dive into this cozy bowl. It’s got all the classic stuffed pepper flavors they already love.
- Customizable: Easily make it vegetarian, low-carb, or gluten-free with simple swaps.
- Perfect for Meal Prep: Make a big batch, and enjoy leftovers that taste even better the next day.
Ingredients Breakdown
- Ground Beef: I use lean ground beef, but ground turkey or plant-based crumbles work, too.
- Bell Peppers: Classic green, red, and yellow bell peppers add both color and a sweet, earthy flavor. Choose your favorites!
- Onion & Garlic: These are the aromatic base and truly make the dish pop.
- Crushed Tomatoes & Tomato Sauce: Provides a rich, flavorful broth. If you’re out of one, double up on the other!
- Beef Broth: Adds depth. For a vegetarian version, swap with vegetable broth.
- Rice: Long-grain white rice is classic here, but brown rice works if you increase the cooking time a bit.
- Seasonings: Italian seasoning, smoked paprika, salt, and pepper elevate the flavors effortlessly.
Step-by-Step Instructions
- Turn your Instant Pot to sauté mode: Add a drizzle of olive oil, then cook the ground beef until browned. Season with a pinch of salt and pepper. Remove and set aside.
- Sauté the veggies: In the same pot, add diced onion, bell peppers, and minced garlic. Stir for about 2-3 minutes until fragrant and slightly softened.
- Add the liquids and seasonings: Pour in crushed tomatoes, tomato sauce, beef broth, and season with Italian seasoning and smoked paprika. Stir well!
- Stir in the rice and beef: Add your browned beef back to the pot along with the rice. Stir to combine everything.
- Cook under pressure: Secure the lid on your Instant Pot, set it to “Pressure Cook” on high for 8 minutes. Once done, let it naturally release for 5 minutes before manually releasing the remaining pressure.
- Give it a final stir: Open the lid, stir the soup well. Adjust seasoning to taste with more salt and pepper, if needed.

Chef’s Tips and Tricks
- Make it creamy: Stir in a splash of heavy cream or a dollop of sour cream before serving for a velvety finish.
- Skip soggy rice: Want your rice perfectly al dente? Use parboiled rice, which holds up beautifully in soups.
- Don’t skimp on seasoning: Adjust your Italian seasoning, paprika, and even add a shake of red pepper flakes for extra zing.
Recipe Variations and Serving Suggestions
- Vegetarian: Swap the ground beef with plant-based protein or extra beans, and use vegetable broth instead of beef broth.
- Low-Carb: Omit the rice and add a handful of cauliflower rice after cooking. Let it simmer for a few minutes to heat through.
- Pairings: Serve this soup with warm crusty bread or a light side salad for a complete meal. A glass of red wine? Yes, please!
FAQs
- Can I freeze this soup? Absolutely! Let it cool completely, then transfer to freezer-safe containers. It keeps well for up to 3 months.
- How do I reheat leftovers? Warm on the stovetop over medium heat, adding a splash of broth or water to loosen it up, or microwave individual servings for 2-3 minutes.
- Can I double the recipe? Yes, just don’t go over your Instant Pot’s “Max Fill” line!
Printable Recipe
Instant Pot Stuffed Pepper Soup
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 6
- 1 lb lean ground beef
- 3 bell peppers, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 1 cup uncooked long-grain white rice
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil, for sautéing
- Turn Instant Pot to sauté mode. Brown ground beef, season with salt and pepper, then remove and set aside.
- Sauté onion, bell peppers, and garlic in a drizzle of olive oil until softened.
- Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, and smoked paprika. Stir well.
- Stir in rice and browned beef. Secure lid and pressure cook on high for 8 minutes. Natural release for 5 minutes, then manually release remaining pressure.
- Open lid, stir well, and adjust seasoning as needed. Serve warm.
There you have it—the cozy, hearty soup of your dreams. I hope this Instant Pot Stuffed Pepper Soup warms your heart and your table. Let me know how it turned out in the comments below or share your creation on social media with #TheKitchensAid. I can’t wait to see your delicious bowls!