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!
{WW 8 Purple, 8 Green, 8 Blue Points}
This soup is absolutely delicious. It’s so easy to make, and the Instant Pot speeds up the cooking time so you can have a wonderful healthy meal done in no time, and everyone will ask for seconds. This soup is loaded with vegetables, so it’s really nutritious, and just as good as it is good for you. Make sure you put this recipe in your favorites.
🍓 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 you 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 cooked.
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 sauteéing 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.
Fifth Step: 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.
💡 Recipe Tips
The best thing to do for meal prepping this is to chop all the peppers and onions. Then, go ahead and mince up your garlic. Keep all the chopped ingredients in the fridge in an 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. If using a bag, lay the bag flat on a sheet pan in the freezer until it’s frozen. Once it’s frozen solid, remove it from the sheet pan and move it around to make more space in your freezer. It’s so easy!
If you are anything like me, you’ll soon forget what is in the freezer bag! I used printable freezer labels. Drop your email in the form, and I’ll send you the free editable freezer labels. They make life a LOT easier!
To reheat, place the bag in the refrigerator the night before to defrost. It will thaw fairly quickly, and you can heat it back up on the stovetop or in the microwave the next day.
📌 Instant Pot Instructions
If you haven’t used your pressure cooker much and find yourself a little afraid of it, it’s understandable! It’s a hot kitchen gadget that has had everyone talking. I know it’s intimidating at first, but once you have the hang of it, you are going to be SO happy that you figured it out. It saves you time, energy, and you can make everything from desserts to dinner in it.
Take a look at this manual for more guidance on how to use your Instant Pot. You can always reach out via email or a comment so we can help, as well. This is the one I use and base my recipes off of for the blog. I know that each IP is slightly different and want to make sure you have all the tools you need to make this recipe a success!
- Best selling model: America’s most loved multi cooker, built with the latest 3rd generation technology, the microprocessor monitors pressure, temperature, keeps time, and adjusts heating intensity and duration to achieve desired results every time
- Cooks fast and saves time: The Instant Pot Duo multi-cooker combines 7 appliances in one: Pressure cooker, slow cooker, rice cooker, steamer, saute pan, yogurt maker and warmer – and cooks up to 70% faster
- Advanced safety protection - The 10+ built-in safety features, including overheat protection, safety Lock and more to ensure safe pressure cooking
- Most popular size capacity: 6-quart large capacity cooks for up to 6 people – perfect for families, and also great for meal prepping and batch cooking for singles and smaller households
🍴 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 of our top 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 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 if you want.
🧑🍳 Recipe Variations
You know how much I like to try a variety of flavors and ingredients in our kitchen. I thought I would share some of the ideas we have so you can consider trying them too.
- Jalapeno – If you love a little spice in your food, then add some diced jalapenos to add some heat to this soup.
- Worcestershire Sauce – I love to give my soup a little zap of flavor. Use 1 – 1 ½ tablespoon of Worcestershire to the soup for a delightful surprise.
- Parsley – Sprinkle some fresh chopped parsley to the finished soup before serving. It adds some vibrant color and makes it look even more delicious.
- Cheese – Add some mozzarella or cheddar cheese to the top of the soup. It’s scrumptious to have a little bit of cheese, and it takes it to a whole new level of awesome!
Related Recipes
I feel like I can never serve soup too often. It’s nutritious, tastes great, and is reasonably easy to make also. Try some of these yummy soup recipes.
Minestrone Soup – I seriously love this soup! It’s packed with pasta, veggies, beans, and more! Plus, it’s vegan too.
Instant Pot Chicken Noodle Soup – There is nothing more simple than this chicken soup. It tastes incredible, and you can freeze it for later too.
Instant Pot Tomato Florentine Soup – This soup is lip-smacking good! It’s not your typical canned tomato soup at all. Try it, and you’ll see what I mean.
Vegetarian Taco Soup – This hearty soup will keep you satisfied and make lovely leftovers. It’s full of delicious flavors and is easy to make too.
Instant Pot Stuffed Pepper Soup
Equipment
- Instant Pot
Ingredients
- 1 lb ground sirloin
- 1 large sweet onion
- 1 tbsp minced garlic
- 2 cans diced tomatoes with green peppers and onions
- 1 can stewed tomatoes chopped
- 1 can tomato paste
- 1 pouch Success Rice
- 1/2 green pepper chopped
- 1/2 red bell pepper chopped
- 1/2 orange bell pepper chopped
- 1/2 yellow bell pepper chopped
- 2 tbsp Italian Seasoning
- 1 tbsp basil
- 1 tsp ground oregano
- 1 tsp garlic salt
- 1 tsp seasoned salt
- 1 tsp pepper
- ⅓ cup brown sugar
- 4 cups chicken broth
- 2 cups water
- 1 tbsp butter
- 1 tbsp olive oil
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
Leave a Reply