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A bowl of Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup

Get out your pressure cooker and make this Instant Pot Stuffed Pepper Soup. This one pot meal is easy to make and packed with flavor! You can make this stuffed pepper soup recipe for the entire week for an easy healthy lunch and/or dinner.

Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
Fat 10 Carbs 58 Protein 18
Yield 8 1x

Ingredients

  • 2 tablespoons olive oil
  • 1 lb. ground beef (any kind of ground meat will work)
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 tablespoons hot sauce
  • 1 large red pepper, diced
  • 1 large green pepper, diced
  • 1 cup uncooked long grain white rice
  • 5 cups beef broth, divided
  • 115 oz. can tomato sauce
  • 115 oz. can diced tomatoes
  • 14oz. can green chiles

Instructions

  1. Turn on the Instant Pot’s saute function and add olive oil.
  2. When olive oil is fragrant, add onion and garlic. Cook for one minute and then add ground beef.
  3. Saute beef for 3-4 minutes, partially browning.
  4. Turn saute function off and add the rest of the ingredients (only 4 cups of broth) to the Instant Pot and stir until all ingredients are combined.
  5. Cover Instant Pot, seal valve, and cook for 3 minutes on high pressure.
  6. When your Instant Pot beeps, quick release and let out the steam. Then, open Instant Pot.
  7. Add the last cup of broth (or more if desired) and stir.
  8. Serve stuffed pepper soup with Greek yogurt and green onions.

Tips & Notes

  • Storage: Store soup in the refrigerator in an air-tight container for up to 5 days.
  • Reheating: The soup will thicken in the fridge, so add a little more beef broth before, heating back up, and serving.
  • Freezer Directions: Let soup cool completely before transferring into a freezer-safe gallon-size bag. Seal bag tightly and then freeze for up to 3 months.

Nutrition Facts

Serving Size: 1/8 Calories: 413 Sugar: 10 Fat: 10 Carbohydrates: 58 Fiber: 7 Protein: 18
Author: Linley RichterCategory: DinnerMethod: Instant PotCuisine: American

Keywords: instant Pot Soup, Stuffed Pepper Soup

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