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Instant Pot Stuffed Pepper Soup

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Soup is always my go-to dish when it’s cold and rainy outside. This Instant Pot stuffed pepper soup doesn’t disappoint! Normally, when it’s cold out, I like to cook my homemade chicken noodle soup all day. The flavor after simmering all day is amazing.

However, I don’t always have time to cook all day. This Instant Pot soup is my back up and it’s pretty dang amazing. Seriously, there is so much flavor in this soup. Surprising, even the kids enjoyed it!

This Instant Pot stuffed pepper soup is delicious! The perfect easy soup for fall or winter. #instantpot #instantpotrecipes #winterfood #fallfood #soup

Instant Pot Stuffed Pepper Soup

Instant Pot soups are not only super quick and easy to whip together but the flavor profile always tastes like you cooked all day!

In less than 1 hour, you’ll have a delicious soup on the table.

Here’s what you’ll need to cook this stuffed pepper soup recipe.

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Extra virgin olive oil
Medium red onion, diced
Large Poblano peppers, seeded and diced
Garlic powder, minced
Italian seasoning
Sea salt and black pepper, to taste
Lean ground beef
Beef or chicken broth, preferably organic
Can crushed tomatoes, with liquid
Long-grain brown rice, uncooked
Fresh parsley, chopped


Recommended Reading:

Easy Soup Recipes


Instant Pot Stuffed Pepper Soup

Course Soup
Keyword instant pot stuffed pepper soup
Prep Time 15 minutes
Cook Time 30 minutes
Natural Release 10 minutes
Total Time 45 minutes
Servings 6 people


  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 medium onion, diced
  • 2 large Poblano peppers, seeded and diced
  • 2 tsp garlic powder, minced
  • 1 tbsp Italian seasoning
  • 2 lbs lean ground beef

  • 3 1/2 cups beef or chicken broth
  • 28 oz can crushed tomatoes, with liquid
  • 1 cup long-grain brown rice, uncooked
  • 3 tbsp fresh parsley, chopped
  • salt and pepper to taste


  1. Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, Poblano peppers, garlic powder, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring continually, until the onions and pepper soften and develop a bit of color, approximately 4-5 minutes.

  2. Transfer veggie mixture to a medium bowl. Add ground beef and brown for 3-4 minutes, or until no longer pink inside, stirring occasionally. Turn the unit off and carefully drain any excess fat from the container. 

  3. Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes, and brown rice. Stir to combine and season with salt and black pepper, as desired. 

  4. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. 

  5. To serve, transfer soup to individual bowls and garnish with fresh chopped parsley, if desired. Enjoy! 

Instant Pot Chicken Marsala is the perfect quick dinner recipe. #instantpot #chicken #pressurecooker #instantpotrecipes #chickenmarsala #dinnerideas #recipes
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