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Instant Pot Stuffed Peppers Soup

This hearty and flavorful Instant Pot Stuffed Peppers Soup captures the essence of stuffed peppers in a comforting bowl. It's perfect for busy weeknights and packed with vegetables, meat, and spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 280 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 set Measuring cups and spoons

Ingredients
  

  • 1 pound ground beef or turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium bell peppers, diced Any color
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups beef or vegetable broth
  • 1 cup uncooked rice White or brown
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes Optional
  • 1 can (15 oz) kidney beans, drained and rinsed
  • to taste optional fresh parsley or cilantro for garnish Optional

Instructions
 

  • Set the Instant Pot to the sauté mode. Add the ground beef (or turkey) and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
  • Add diced onion and garlic to the pot and sauté for an additional 2-3 minutes until fragrant and the onion is translucent.
  • Stir in the diced bell peppers, diced tomatoes (with juices), beef or vegetable broth, uncooked rice, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using).
  • Close the lid of the Instant Pot and ensure the valve is set to sealing. Set the pot to cook on manual high pressure for 15 minutes.
  • Once the cooking time is complete, carefully perform a quick release of the pressure. After the steam has stopped, open the lid.
  • Stir in the drained kidney beans and let the soup sit for about 5 minutes to heat the beans through. Adjust seasoning if necessary.
  • Serve the soup hot, garnished with fresh parsley or cilantro if desired.

Notes

For a vegetarian version, substitute the ground beef with lentils or a plant-based meat alternative, and use vegetable broth.
Feel free to customize the soups with other vegetables like corn or zucchini as per your preference.
This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage. Reheat before serving.