When the weather turns crisp and you are craving something warm and hearty, this Instant Pot stuffed pepper soup is pure comfort in a bowl. It takes everything you love about classic stuffed peppers—savory ground beef, sweet bell peppers, tender rice, and a rich tomato broth—and turns it into a cozy one-pot soup that is ready in a fraction of the time. It is like a hug in a bowl, perfect for busy weeknights or lazy weekends alike.
Cost About $2.90 per serving — roughly $17.35 for all 6 servings, based on national average U.S. grocery prices. More budget friendly meals →
Traditional stuffed peppers are wonderful, but they can be fussy: hollowing out peppers, stuffing them, and baking them for the better part of an hour. This soup delivers all of that flavor with none of the fuss, thanks to the Instant Pot. If you are looking for a dish that is just as filling as it is comforting, this recipe is calling your name.
Why You’ll Love This Recipe
This soup is quick and convenient. The Instant Pot does all the work, cooking the rice and melding the flavors in about a third of the time it would take on the stovetop. That makes it a genuine weeknight hero, especially when you want something homemade but do not have an hour to spare.
It is also incredibly family-friendly. Even picky eaters tend to dive right in, because it has all the familiar, comforting stuffed pepper flavors they already know and love. And it is endlessly customizable—you can easily make it vegetarian, low-carb, or gluten-free with a few simple swaps.
Finally, it is a meal-prep dream. Make a big batch and enjoy leftovers that taste even better the next day as the flavors continue to develop. It reheats beautifully and freezes well, so it is perfect for stocking the fridge or freezer with cozy, ready-to-go meals.
Ingredients
The heart of this soup is 1 pound of lean ground beef, which browns into savory, satisfying bites. Ground turkey or plant-based crumbles work just as well if you prefer. You will also need 3 diced bell peppers—a mix of green, red, and yellow adds beautiful color and a sweet, earthy flavor—along with 1 medium diced onion and 3 minced garlic cloves to build the aromatic base.
For that rich, tomatoey broth, gather 1 (15-ounce) can of crushed tomatoes, 1 (8-ounce) can of tomato sauce, and 4 cups of beef broth. If you run short on one of the tomato products, simply double up on the other. A cup of uncooked long-grain white rice cooks right in the pot and gives the soup its signature stuffed-pepper heartiness; brown rice works too if you extend the cooking time a bit.
Seasoning is simple but effective: 1 teaspoon of Italian seasoning, 1/2 teaspoon of smoked paprika, and salt and pepper to taste. A drizzle of olive oil for sauteing rounds out the short shopping list. That is all it takes to bring this comforting classic to life.
Step-by-Step Instructions
Start by turning your Instant Pot to saute mode and adding a drizzle of olive oil. Once it is hot, cook the ground beef until nicely browned, seasoning it with a pinch of salt and pepper as it cooks. Remove the beef and set it aside, leaving a little of the flavorful drippings in the pot.
Add the diced onion, bell peppers, and minced garlic to the same pot. Stir and saute for about 2 to 3 minutes, until the vegetables are fragrant and just beginning to soften. This quick step wakes up the aromatics and lays down a savory foundation for the broth.
Pour in the crushed tomatoes, tomato sauce, and beef broth, then stir in the Italian seasoning and smoked paprika. Give everything a good stir, then add the browned beef back to the pot along with the uncooked rice. Stir once more to combine, making sure the rice is submerged in the liquid so it cooks evenly.
Secure the lid and set the Instant Pot to Pressure Cook on high for 8 minutes. When the timer finishes, let the pressure release naturally for 5 minutes, then carefully switch to a manual release for any remaining pressure. Open the lid, give the soup a good stir, and taste. Adjust the seasoning with more salt and pepper if needed, then ladle it into bowls and serve warm.
Tips for the Best Stuffed Pepper Soup
If you love creamy soups, stir in a splash of heavy cream or a dollop of sour cream just before serving for a velvety finish. And do not be shy with the seasoning—taste at the end and adjust the Italian seasoning, paprika, salt, and pepper, or add a shake of red pepper flakes for a little warmth. A sprinkle of shredded cheese on top never hurts either.
To keep the rice from turning mushy, try parboiled rice, which holds its shape beautifully in soups, or stir cooked rice in at the end if you plan to store leftovers for several days. This soup pairs wonderfully with warm crusty bread or a light salad. For more cozy, hands-off pressure-cooker meals, try my Instant Pot tomato basil soup or these tender Instant Pot pork carnitas for another weeknight win.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I freeze this soup?
Absolutely. Let it cool completely, then transfer it to freezer-safe containers. It keeps well for up to 3 months. For the best texture, consider freezing it without the rice and adding freshly cooked rice when you reheat.
How do I reheat leftovers?
Warm it on the stovetop over medium heat, adding a splash of broth or water to loosen it up, since the rice will absorb liquid as it sits. You can also microwave individual servings for 2 to 3 minutes.
Can I double the recipe?
Yes, just be sure not to fill your Instant Pot past the Max Fill line. Soups expand as they cook, so leaving room is important for both safety and even cooking.
How do I make it vegetarian or low-carb?
For a vegetarian version, swap the ground beef for plant-based crumbles or extra beans and use vegetable broth. To go low-carb, omit the rice and stir in a handful of cauliflower rice after pressure cooking, letting it warm through for a few minutes.
Why is my rice too soft or the soup too thick?
Rice continues to absorb liquid the longer it sits. If the soup thickens up in the fridge, simply thin it with a little extra broth when reheating, and use parboiled rice next time for firmer grains.
I hope this soup warms your heart and your table. Leave a comment below to let me know how it turned out, and browse these healthy eating ideas for more inspiration. Snap a photo of your cozy bowl and tag @thekitchensaid on Instagram—I cannot wait to see your delicious creations.
Cozy Instant Pot Stuffed Pepper Soup
American · Soup
Hearty, easy Instant Pot stuffed pepper soup with ground beef, bell peppers, tomatoes, and rice for all the classic stuffed pepper flavor in one pot.
Ingredients
- 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 sauteing
Instructions
- On saute mode, brown the ground beef in olive oil, season, then remove and set aside.
- Saute onion, bell peppers, and garlic 2-3 minutes until softened.
- Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, and smoked paprika; stir.
- Stir in the browned beef and uncooked rice until combined.
- Pressure cook on high for 8 minutes, natural release 5 minutes, then manually release.
- Stir, adjust seasoning to taste, and serve warm.
Nutrition: 330 calories
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Cost is an estimate based on national average U.S. grocery prices. What you actually pay will vary by store, season and region.
