The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Instant Pot Stuffed Pepper Soup is a hearty one-pot meal that is easy to make and always a crowd-pleaser.
It costs approximately $11.74 to make this soup. The recipe makes six servings, which is about $1.95 per serving.
The Instant Pot is a fabulous way to make soup. It is convenient and easy. For more soup recipes made in the Instant Pot, try our Olive Garden Pasta e Fagioli Soup, Instant Pot Lentil Soup, and our Instant Pot Potato Soup.
Stuffed Bell Peppers are a delicious meal that takes some time to make. We took all the flavors of Stuffed Peppers and made them into a hearty soup. The soup contains ground beef, rice, bell peppers, seasonings, onions, and tomatoes in a savory broth.
This comforting meal is made in one pot with no time waiting for the soup to simmer on the stovetop. But just in case you do not have an Instant Pot, we have included the directions for making this on the stovetop in the recipe card.
The deconstructed stuffed pepper soup without stuffing the peppers made in the Instant Pot is a win-win any way you look at it! So save yourself time and effort by making Stuffed Pepper Soup in the Instant Pot for your next family meal.
Ingredients & Estimated Cost:
- 1 Tablespoon canola oil – $0.03
- 1 pound lean ground beef – $3.33
- 1 teaspoon garlic powder – $0.03
- 1 teaspoon oregano – $0.05
- 1 teaspoon dry basil – $0.10
- 3 large bell peppers – $3.37
- 1 medium yellow onion – $0.62
- 28 oz can diced tomatoes – $0.98
- 5 cups beef broth – $1.65
- 1 cup long-grain white rice – $0.93
- ½ cup mozzarella cheese – $0.65
To learn more about how we price our recipes, check out Budget Recipes Explained.
How to Make Instant Pot Stuffed Pepper Soup
- First, add the oil to the Instant Pot and push the saute button.
- Next, add the ground beef, onion, and spices to the hot oil and cook for about five minutes.
- Then, add the broth and scrape the bottom of the pot with a wooden spoon.
- Turn off the saute mode and add the bell pepper, diced tomatoes, and rice.
- Finally, close the lid and cook on high pressure for five minutes. Do a quick release on the valve and garnish with cheese and parsley before serving.
***For complete recipe instructions, see the recipe card below.
Recipe Variations and Substitutions
Storage Tips
SERVE: The soup is best served hot. You can garnish each bowl with cheese and fresh parsley.
STORE: You can keep the soup in the fridge for up to 4 days in an airtight container.
FREEZE: Let the soup cool and place it in an airtight container. You can keep it in the freezer for up to 3 months.
Recipe FAQs
Yes, you will need to seal the Instant Pot when making this soup to allow the pot to get to pressure to cook the soup. To do this, close the lid, place the valve in the sealing position, and cook on high pressure for five minutes.
Absolutely! See our storage tips section for details on how to best freeze this soup.
If you have a large batch of soup to reheat, it is best to place it in a pot and warm it over medium heat. Stir the soup often until it is warmed through. For individual serving size, place the soup in a microwave-safe bowl and heat for thirty-second intervals until it is warmed through.
Get Kids Involved
Ages 2-3: Ask your little one to help by adding the garnishes to the top of each bowl. They will have fun adding the final touches to the soup.
Ages 4-5: Have your child practice their measuring skills by pre-measuring the ingredients for you to put into the Instant Pot when needed.
Ages 6-8: Teach your child how to use a meat masher and brown the beef. They can also add all of the ingredients to the Instant Pot.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Budget Tips
We like to buy our beef at Costco and then break it into smaller portions. Then, we place the smaller portions, usually one-pound sections, into freezer-safe bags and place them in the freezer to use as needed. For us, this has been a cost-effective way to buy and use ground beef.
More Soup Recipes
- Slow Cooker Creamy Tortellini Soup
- Healthy Chicken Vegetable Soup
- Taco Soup
- Broccoli Cheddar Soup
- Crockpot Lasagna Soup
- Slow Cooker Chicken Gnocchi Soup
- Katie’s Chicken Noodle Soup
- Slow Cooker Italian Harvest Soup
- Ground Turkey Chili
Instant Pot Stuffed Pepper Soup
Equipment
- Instant Pot
- Measuring spoons
- Liquid measuring cup
- cutting board
- chef's knife
- Wooden mixing spoon
Ingredients
- 1 Tablespoon canola oil
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon dry basil
- Salt and Pepper to taste
- 3 large bell peppers diced
- 1 medium yellow onion diced
- 28 oz can diced tomatoes
- 5 cups beef broth
- 1 cup long-grain white rice uncooked
- ½ cup grated mozzarella cheese
- Fresh chopped parsley for garnish
Instructions
COOK BEEF AND VEGGIES:
- Add the oil to the instant pot, and select sauté.
- Once the oil is hot, add the ground beef, onion, and spices and cook for 5 minutes or until the meat is no longer pink.
- Add the broth and scrape the bottom of the pot with a wooden spoon.
- Cancel the sauté mode and add the bell pepper, diced tomatoes, and rice.
PRESSURE COOK SOUP:
- Close the lid, place the valve in the sealing position, and cook on high pressure for 5 minutes. The pressure will take about 15 minutes to rise and for the soup to start cooking.
- Once the 5 minutes are over, do a quick release.
TO FINISH:
- Serve hot, garnish with cheese and fresh chopped parsley.
STOVETOP INSTRUCTIONS
- Add the oil in a large Dutch oven or pot over medium-high heat.
- Once the oil is hot, add the ground beef, onion, and spices and cook for 5 minutes or until the meat is no longer pink.
- Add the broth and scrape the bottom of the pot with a wooden spoon.
- Add the bell pepper, diced tomatoes, and rice.
- Reduce heat and simmer for 25 minutes.
- Serve hot, garnish with cheese and fresh chopped parsley.
Elizabeth says
This looks like fall in a bowl! YUM! Thanks for sharing this delicious recipe!
Tayler says
I’ve made this soup twice now and it’s delicious every time! Thanks so much for sharing!
Gina Abernathy says
Perfect soup! Comfort food 100%.
Heather says
Been making a lot of instant pot recipes lately – got a kitchen remodel going on. This stuffed pepper soup was fantastic. Get better the next day too!
Kathleen says
Hearty, comforting with great flavors. Love that it’s made in the instant pot and that it is budget friendly.