This recipe is a fun twist on a classic. You’ll love Instant Pot Stuffed Pepper Soup and really appreciate how fast it is to make for dinner! This Instant Pot soup cooks in 35 minutes and gives you that slow simmered flavor.
If you are on the Weight Watcher plan, you might be wondering what this recipe count is. {WW 8 Purple, 8 Green, 8 Blue Points} Feel free to whip up this savory soup and meal prep for the week.
The Instant Pot speeds up the cooking time so you can have a wonderful healthy meal made in no time, and everyone will ask for seconds. This soup is loaded with vegetables, so it’s really nutritious, tasty, and good for you. Make sure you put this recipe in your favorites.
🥄 Why This Recipe Works
Simple Ingredients – Simple ingredients that you can pull from your fridge and pantry for a satisfying lunch or dinner made in no time.
Quick Cook Time – Compared to cooking on the stove or even a slow cooker the pressure cooker speeds up the cook time tremendously. The high pressure helps to infuse all the flavors.
Meal Prep – A great recipe to meal prep with. Save back for quick lunches or an easy dinner down the line. When going through the Meal Prep 101, look at this one as an option as something you can make on Sunday for the week’s lunches.
Affordable – You will be able to make so much soup for a fraction of the price of eating out. It is a great way to stretch your grocery budget.
🥣 Ingredients
While at first glance, it may seem like there is a lot of ingredients for this soup recipe, they are mostly veggies and seasonings. Let’s talk about the main ingredients before we get started:
Ground Sirloin: The reason why this stuffed pepper soup is so insanely good is due to the juicy ground sirloin. It makes my mouth water thinking about it.
Veggies: Tomatoes, bell peppers, onions, and garlic all combine to create a hearty and delicious soup. You can please any crowd with it too.
Seasonings: We use a variety of seasonings, including Italian seasoning, basil, oregano, seasoned salt, pepper, and brown sugar. It’s a fantastic combination.
🍽️ Instructions
Using your Instant Pot to make this stuffed pepper soup couldn’t be any easier. The flavor of the seasonings as they cook in the pressure cooker is out of this world. Take a peek at these easy to follow steps to make a batch of this pepper soup.
Step One: Turn the pressure cooker to SAUTÉ and melt the butter. Add in the olive oil, then sauté the onions until they are translucent.
Step Two: Mix in the ground sirloin and continue cooking until it’s thoroughly browned. Add in the minced garlic and mix well until combined. Continue sautéing for one more minute.
Step Three: Turn the Instant Pot OFF and pour in the tomatoes, tomato paste, rice, bell peppers, seasonings, and brown sugar. Stir the ingredients well and make sure to scrape the bottom of the pot.
Step Four: Pour the chicken broth and water into the pot and stir once again.
Step Five: Add the lid to the Instant Pot and turn the vent valve to the SEALED position. Choose the MANUAL selection and cook for ten minutes. After the timer goes off, do a QUICK RELEASE by turning the valve from seal to vent.
⚠️ Warning: Don’t do this with your bare hands! Use a wooden spoon or towel, so you don’t get burned. Once the pressure has been released, remove the lid and serve.
💡Expert Tips
The best thing to do for meal prepping this is to chop all the peppers and onions ahead of time. Then, go ahead and mince up your garlic. Keep all the chopped ingredients in the fridge in a sealed container until you are ready to make the soup.
Use any leftover ground beef or sirloin for this soup. It tastes just as great with leftovers as it does with fresh ingredients.
One of the best things about most soups is that they are freezer friendly. This one is too! Cook it up, let it cool completely and pour it into a gallon-sized freezer bag or freezer container. Grab a free Freezer Label to put on the bag and then make sure you have the Freezer Tips and Storage Chart to track how long food can last in the freezer.
Lay the Ziploc bag flat on a sheet pan in the freezer until it’s frozen solid. Once it is, remove it from the sheet pan and move it around to make more space in your freezer. It’s so easy!
To reheat, place the bag in the refrigerator the night before to defrost. Put the bag inside a bowl in case it leaks as it defrosts. It will thaw fairly quickly, and you can heat it back up on the stovetop or in the microwave the next day.
🥣 Meal Prep
You are more than welcome to store leftovers of the soup in the fridge for easy grab and go lunches. I spooned some in freezer safe Tupperware and put them in the freezer for meals down the line.
Freeze the stuffed pepper soup for up to three months. Thaw in the fridge overnight. Then reheat to your preference.
🍴Substitutions
Don’t worry if you don’t have all the ingredients for this recipe. You can make some swaps here and there to make your life easier. Here are some suggestions when it comes to substitutions:
Ground Sirloin – This can be expensive, so you can swap it for any ground beef, ground turkey, ground pork, or even ground chicken. Keep in mind that each one is going to have a little bit different flavor.
Bell Peppers – If you can’t find the multi-colored peppers, substitute with what you can find. In my area, green peppers always seem to be less expensive, and you can get them for great deals in the discount bins. It tastes just as fabulous with one variety of bell pepper.
Tomatoes – Dice up fresh tomatoes and add them to the soup instead of using canned. If your canned tomatoes include onions and peppers, you may need to adjust the other ingredients if you feel like it’s missing something.
Broth – I prefer to use chicken broth because I love the flavor. Substitute with vegetable broth, beef broth or water, or some bouillon cubes.
🍴Recipe FAQs
If you love to add some heat to the soup, simply slice and toss in some diced jalapeños, hot sauce, or even red pepper flakes. This is a great complement to the stuffed peppers.
The biggest factor to doubling a recipe in the Instant Pot is ensuring you do not go over the max fill line. If you can double the recipe without going over the max fill line, then yes, double it. Otherwise, your pressure cooker won’t come to pressure.
If you want to use cauliflower rice, I recommend stirring it in once the soup has cooked fully. Then, just warm the cauli-rice up until it is to your liking then serve. If you pressure cook the cauliflower rice it will make it mush.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Instant Pot Stuffed Pepper Soup
Equipment
Ingredients
- 1 lb Ground Sirloin
- 1 large Sweet Onion
- 1 tbsp Garlic minced
- 2 cans Diced Tomatoes with Green Peppers and Onions
- 1 can Stewed Tomatoes chopped
- 1 can Tomato Paste
- 1 pouch Success Rice
- ½ Green Pepper chopped
- ½ Red Bell Pepper chopped
- ½ Orange Bell Pepper chopped
- ½ Yellow Bell Pepper chopped
- ⅓ cup Brown Sugar
- 4 cups Chicken Broth
- 2 cups Distilled Water
- 1 tbsp Butter
- 1 tbsp Olive Oil
Seasonings
- 2 tbsp Italian Seasoning
- 1 tbsp Basil
- 1 tsp Ground Oregano
- 1 tsp Garlic Salt
- 1 tsp Seasoned Salt
- 1 tsp Pepper
Instructions
- Press the Sauté button on the Instant Pot and add butter and olive oil, add the onion and Sauté until golden brown.
- Add the ground sirloin, and cook until the meat is completely done, there's no pink left, and the meat is well browned.
- Add the minced garlic, and mix well, and cook for 1 minute.
- Turn off the Sauté setting, and add the diced tomatoes, stewed tomatoes, tomato paste, rice, bell peppers, Italian seasoning, sweet basil, oregano, garlic salt, seasoned salt, seasoned pepper, and brown sugar.
- Stir well, blending all ingredients, and scraping the bottom of the pot for any bits that might be stuck.
- Add the Chicken Broth, and water, and stir again, scraping the bottom, to loosen any bits of onion, or sirloin, to prevent burning.
- Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the Manual button and set the time to 10 minutes.
- When the soup is cooked, it will beep and go to 'OFF'. Do a quick release, by gently turning the pressure valve from 'SEALING' to 'VENTING', and release the pressure. When all pressure has been released, and the FLOAT VALVE is down, open the lid to the Instant Pot, and stir the soup.
- Serve in bowls with your favorite crusty bread or crackers. Enjoy!
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
Yummy soup!