This Instant Pot stuffed pepper soup is a cozy, hearty one-pot meal interpretation of the classic stuffed belle peppers. It’s loaded with ground beef, rice, bell peppers, onion, tomatoes, and herbs and is nutritious, tasty and budget-friendly.
Course Main Course, Soup
Cuisine American
Keyword Bell Pepper Recipes, Bell Peppers, Ground Beef Recipes, Rice Recipes, Soup Recipes, Stew, Stuffed Pepper Soup
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 529kcal
Author Irena Macri
Ingredients
2tablespoonolive oil
1mediumyellow onionfinely diced
1 lbground beeflean is ideal, about 450-500 g
4clovesgarlicminced or diced
1green bell pepperdiced into cubes
1red bell pepperdiced into cubes
1teaspoonmixed Italian herbsbasil, thyme, oregano, rosemary
1.5teaspoonsalt
¼teaspoonchili flakes or powder
¼teaspoonblack pepper
2cupsbeef brothor chicken
1cupwater
1cupwhite riceuncooked, rinsed a few times
2 14.5 ozcans of crushed or diced tomatoese.g. fire roasted, about 3 cups
114.5can tomato sauceabout 1.5 cups
1teaspoonsugarbrown or white
To finish the soup
½cupchopped parsley
1cupsour creamoptional
1cupgrated cheeseoptional
Instructions
Turn the Instant Pot on Saute and add the olive oil and onions. Cook for 3-4 minutes, stirring a few times.
Add ground beef, garlic, and bell peppers and cook on Saute for 4-5 minutes, stirring regularly. Use the spatula to break the beef clumps into smaller pieces.
Once the ground beef has changed color, add the mixed herbs and chili, beef broth/stock and water. Stir everything by scraping the bottom of the pot.
Now add the uncooked rice and stir through. Add the canned diced tomatoes, tomato sauce and sprinkle the sugar on top. Don’t stir through but spread the tomatoes over the top, they will sink into the soup during cooking but this will prevent any possible Burn error.
Secure and lock the lid. Set to Pressure Cook/Manual on HIGH for 5 minutes. Once the timer is done, use the quick release.
Open the lid and stir the soup. Taste for salt, pepper and chili, and add more if you like. Stir in the chopped parsley.
Stir with sour cream stirred in and grated cheese on top. Both are optional, you can choose to use the sour cream or just the cheese or neither. Garnish with extra parsley.