Instant Pot Stuffed Peppers Soup

If you love the classic stuffed peppers dish but don’t want all the fussy work to make it, this rich and flavorful instant pot stuffed peppers soup will give you all those delicious savory flavors without all the work.

Why This Instant Pot Stuffed Peppers Soup Works

This soup is warming and inviting. While familiar in flavor to the traditional stuffed pepper version, this soup gives you the same taste but is not as fussy or labor intensive.

Also, did you know that bell peppers are packed in vitamin C? They make this a great dish for cold and flu season to add healthier foods to your diet to help increase your vitamin intake with whole foods. 

Ingredients You’ll Need

• Ground beef – I recommend using lean or extra lean ground beef as the sausage we use in the recipe tends to have a bit more fat content. Choosing lean or extra lean beef helps reduce the overall amount in the recipe.
• Ground Italian sausage – Feel free to use regular or hot Italian sausage. You can even use a chorizo sausage if you prefer.
• White rice – Regular long-grain rice is perfect. Please don’t use parboiled or instant rice because it will be completely too mushy by the time the cooking process is done.
• Peppers – We used green, red, yellow, and orange peppers, but the beauty of this recipe is that you can use whatever colors your palette loves. Hate green peppers? Leave it out and add more of a different color you love.
• Onion diced – Any onion that you have on hand will do. Onion powder can be used as well.
• Diced tomatoes – Diced tomatoes of any sort will work. Using fire-roasted diced (or stewed) tomatoes works wonderfully here to add even more depth of flavor.
• Beef broth – Homemade beef broth is great, but store-bought is fine. My favorite to use is better than bullion (not sponsored).
• Garlic – Use fresh, jarred or powder here. Measure with your heart!
• Italian seasoning
• Red Hot Sauce – This is completely optional. If you prefer not to eat spicy food, please feel free to leave it out.
• Red pepper flakes – A similar story goes with this ingredient. Optional only, and feel free to use as much as you desire.

*****SALTYPOT NOTE: At the bottom of this post you’ll find a fully printable recipe with all the exact amounts and directions to make this recipe perfect every single time.

 Making Instant Pot Pepper Soup

These directions only take a few minutes to set up and then the instant pot does all the heavy lifting.

1. Saute both types of meat along with garlic, hot pepper flakes, Italian seasoning, and onions on the saute setting of your Instant Pot.

2. Saute for 10 minutes or until the meat is cooked through. Turn the instant pot off. At this point, you may want to drain any extra grease that you might have from the meats. (Wrapping a paper towel around a wooden spoon and blotting the areas where the grease it helps without having to actually tip the pot out).

3. Add beef broth and stir so the bottom is deglazed to help lift those flavors throughout the soup. Add in and stir all peppers and hot sauce if using, until well mixed.

4. Add the diced tomatoes and rice. Stir to incorporate.

5. Place the lid on your Instant Pot and put the toggle switch into the seal position. Cook on high pressure for 6 minutes. After the cooking time is up, let the pot do a natural release. After the pressure pin drops, remove the lid, keeping it away from your face and give the soup a good stir.

Suggestions For Putting A Twist On The Recipe

This dish, just like my Instant Pot Hearty Clam Chowder Soup, is super easy to customize to fit what you like inside your soup recipe. You could try swapping out all the meat for Italian sausage, and editing the spices to fit your flavor preferences is a breeze.

You can add a dollop or two of some sour cream and heavy cream to make a creamy stuffed pepper soup. 

If you need to bulk this one up for more people you can add some extra beef broth or water and some more rice that will help to make the soup more filling. The cooking time will stay the same.

Ideas For Serving

Serve this stuffed pepper soup enhanced even more with the garnishes of your choice, such as shredded cheese, sour cream, chives, and cilantro. Each of these will give you a different flavor. 

This soup is also delicious served with crusty, buttered bread, soft pretzels, or other comforting bread. Another great option is to serve it with your favorite salad on the side.

Storing Leftovers

Store leftover soup in the refrigerator in an air-tight container for 3 to 4 days. If you find yourself with an abundance of this soup you can store it in single-serving containers in your freezer for up to 3 months making them quick meals.

Did you make this instant pot stuffed pepper soup recipe? Please let me know what you think of it below in the comments. Did you change anything about the recipe? I’d love to hear about it!

Thanks so much for stopping by The Salty Pot and I hope you have a wonderful day!

~Joanne