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–+ servings
An overhead picture of the finished Instant Pot Stuffed Pepper Soup recipe in a white bowl with a spoon.
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5 from 5 votes

Instant Pot Stuffed Pepper Soup

This Instant Pot Stuffed Pepper Soup is a hearty one pot meal that is easy to make and always a crowd pleaser.
Prep Time15 minutes
Cook Time5 minutes
Instant Pot Coming to Pressure15 minutes
Total Time35 minutes
Course: main dish
Cuisine: American
Keyword: bell peppers, ground beef, soup
Servings: 6 people
Calories: 245kcal
Author: An Easy Budget Recipes Original!
Cost: $11.74

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
US Customary - Metric

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.

Nutrition

Serving: 2cups | Calories: 245kcal | Carbohydrates: 18g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 1045mg | Potassium: 780mg | Fiber: 3g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 62mg | Calcium: 129mg | Iron: 4mg