Instant Pot Stuffed Bell Pepper Soup

6 servings
25 min

Looking to make a delicious soup in a hurry? You’ll definitely want to try this Stuffed Bell Pepper Soup in the Instant Pot!

This hearty soup uses green peppers, ground meat, rice, and other flavorful ingredients to make a great recipe worthy of making over and over.

I’m not a fan of making stuffed peppers; but this is one of my favorite ways to get that stuffed pepper flavor without the extra work!

Scroll down to get to the recipe card to print this easy recipe!

What kind of bell peppers should I use?


Honestly, you can use any kind! This recipe used green bell peppers, but you could easily use a mixture of those, red bell peppers, or another color.

The cool thing is, each color has different kinds of nutrients. So if you want a whole rainbow of nutrition, add more colors!


What kind of rice is best?


In this recipe, I used brown rice. Any other type will work too: White rice, jasmine rice, etc.

I prefer brown rice most of the time because of its higher fiber content. Not that white rice is unhealthy; but I usually stay full longer with brown rice.

I also cooked my rice ahead of time in a rice cooker. You’re welcome to do that, or use the stovetop to make rice.

I haven’t added uncooked rice to cook along with the soup, so I can’t say for sure how long to cook if you do it that way. White rice will cook faster than brown, though.


How to make Instant Pot Stuffed Bell Pepper Soup

Ingredients you’ll need:


  • Ground meat (Lean ground beef, ground turkey, ground chicken, or your favorite)- I used ground turkey here
  • Cooked rice
  • Bell peppers
  • Chicken broth or beef broth
  • Garlic
  • Olive oil
  • Diced tomatoes
  • Tomato sauce
  • Salt and black pepper
  • Oregano and basil

Lay the ground turkey on the bottom of the Instant Pot and press the Saute button. Stir the meat and cook for about minutes.

In the meantime, dice the bell peppers and onion. To save time, you can buy a bag of frozen peppers and onions!

Add the vegetables to the Instant Pot, along with the garlic and olive oil. Cook until the meat is fully browned and the vegetables are soft.

Turn off the Instant Pot and add the diced tomatoes, tomato sauce, broth, and seasonings.

Place the lid on and flip the switch to Sealing. Pressure cook for 4 minutes- the Instant Pot will take about 10 minutes to heat up first.

When it’s finished, let the Instant Pot naturally release for about 8 minutes, then flip the switch to Venting to release the rest of the pressure.

At this point, you can either mix the rice in with the soup or put the rice in your bowls first, then add the soup.

Either way, divide into individual bowls and top with cheddar cheese, sour cream, or other favorite toppings!

Store any leftovers in an airtight container in the fridge for 3-5 days. It’s even better the next day!


How to cook this soup in the slow cooker


You can certainly use your crock pot instead of a pressure cooker! Just cook the ground meat and vegetables on the stovetop first, then transfer to your slow cooker.

Add the remaining ingredients and cook on LOW for 6-8 hours. You’ll find these directions in the recipe below!


How to cook this soup on the stove


To cook on the stove top, cook the ground meat and vegetables in a large pot on medium-high heat. Add the remaining ingredients and simmer for 25-30 minutes. You can find these directions in the recipe below!


How to freeze this soup


I love that this delicious soup is freezer friendly! After cooking, carefully pour the soup into a gallon-size freezer bag. Seal and lay flat on a baking sheet, then place in the freezer.

You can either cook the rice now and freeze separately, or cook the rice the day you plan to eat.

For best results, eat this soup within 3 months of freezing. It won’t go bad, but you’ll risk freezer burn.


Side items for this soup


While this soup can be enjoyed on its own, you can certainly add side items to round out the meal.

Some of my favorites include:


  • Side salad
  • Breadsticks (Try homemade ones in a bread machine!)
  • Grilled cheese sandwiches


This soup is a great option for a busy weeknight. Leave a comment and tell me: What are your favorite soups? I’m looking for more ideas!

In the mood for actual stuffed peppers? Try my freezer-friendly Stuffed Pepper Recipe!

Instant Pot Stuffed Bell Pepper Soup
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 green bell peppers, diced
  • 1 clove garlic
  • 2 cans diced tomatoes
  • 1 8-oz can tomato sauce
  • 1 15-oz can chicken or beef broth
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • Salt and pepper, to taste
  • 1 cup uncooked rice
Instructions

Instant Pot
Prepare rice according to the instructions.
Press the Saute button on the Instant Pot and cook the ground turkey for 3-4 minutes.
Add the olive oil, onion, bell pepper, and garlic, and cook for another 2 minutes.
Turn off the Instant Pot and add the diced tomatoes, tomato sauce, broth, and seasonings.
Place the lid on top and set the knob to Sealing. Pressure cook for 4 minutes (The Instant Pot will take about 10 minutes to heat up).
After the 4 minutes, let the IP naturally release for about 8 minutes, then release the rest of the pressure and remove the lid.
Divide cooked rice into 6 bowls, and pour the soup over top. Serve with shredded cheese or other desired toppings.
Slow Cooker
Prepare rice according to the instructions.
In a large pot, cook the ground turkey for about 5 minutes.
Add the olive oil, onion, bell peppers, and garlic, and cook for another 2-3 minutes.
Transfer to the slow cooker and add the diced tomatoes, tomato sauce, broth, and seasonings.
Cook on LOW for 6-8 hours.
Divide cooked rice into 6 bowls, then pour the soup over top. Serve with shredded cheese or other desired toppings.
Stove Top
Prepare rice according to the instructions.
In a large pot, cook the ground turkey for about 5 minutes.
Add the olive oil, onion, bell pepper, and garlic, and cook for another 2-3 minutes.
Add the diced tomatoes, tomato sauce, broth, and seasonings. Bring to a boil, then let simmer for 25-30 minutes.
Divide rice into 6 bowls, then pour the soup over top. Serve with shredded cheese or other desired toppings.
Jaime Bacon
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