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instant pot stuffed pepper soup with shredded cheese

Instant Pot Stuffed Pepper Soup Recipe

Course: Soup
Cuisine: American, Mexican
Prep Time: 5 minutes
Cook Time: 25 minutes
Pressurizing Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Calories: 410kcal
Author: Becky Hardin
Cook up a flavorful and warming stuffed pepper soup quickly and easily in your Instant Pot. This Mexican style beef and tomato soup is wonderfully hearty and requires very little prep.
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Ingredients

  • 1 pound ground beef
  • 1 onion diced
  • 2 green bell peppers diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 30 ounces diced tomatoes 2 standard 15-ounce cans
  • 4 cups low-sodium chicken broth
  • 1 cup uncooked long grain white rice
  • 1 bay leaf
  • Sour cream, sliced avocado, shredded cheese, and tortilla chips for topping

Instructions

  • Press the Sauté button on the Instant Pot.
    how to make instant pot stuffed pepper soup
  • Once hot, add the ground beef and cook, stirring occasionally, until the meat is browned and broken into small pieces, about 5 minutes.
    1 pound ground beef
    how to make instant pot stuffed pepper soup
  • Transfer the cooked ground beef to a bowl using a slotted spoon. Leave the drippings in the Instant Pot.
  • To the Instant Pot, add the onion and cook, stirring occasionally, until it is soft and just starting to brown, about 3 minutes.
    1 onion
  • Add the bell peppers, garlic, paprika, and oregano and cook for an additional minute.
    2 green bell peppers, 1 red bell pepper, 2 cloves garlic, ½ teaspoon smoked paprika, ½ teaspoon dried oregano
    how to make instant pot stuffed pepper soup
  • Add the diced tomatoes, broth, rice, and bay leaf. Transfer the ground beef back into the pot. Stir to combine.
    30 ounces diced tomatoes, 4 cups low-sodium chicken broth, 1 cup uncooked long grain white rice, 1 bay leaf
    how to make instant pot stuffed pepper soup
  • Attach the Instant Pot lid and ensure the valve is in the “sealing position.” Set the Instant Pot to Pressure Cook - Manual for 4 minutes and cook.
  • Once the Instant Pot has finished, allow the pressure to naturally release for 10 minutes.
  • Remove the lid and stir the soup. Season with salt and pepper to taste. Remove the bay leaf.
    how to make instant pot stuffed pepper soup
  • Serve the soup with your desired toppings and enjoy.
    Sour cream, sliced avocado, shredded cheese, and tortilla chips
    how to make instant pot stuffed pepper soup

Notes

  • Storage: Store soup in an airtight container in the refrigerator for up to 3 days. 
  • Vegetarian Stuffed Pepper Soup: To make a vegetarian version of this soup, leave out the beef and sauté the onion in one tablespoon of olive oil. Replace the chicken broth with an equal amount of vegetable broth.

Nutrition

Calories: 410kcal | Carbohydrates: 41g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 487mg | Potassium: 822mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1025IU | Vitamin C: 72mg | Calcium: 86mg | Iron: 4mg