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Soups & Stews

September 24, 2026

Instant Pot Stuffed Pepper Soup

Instant Pot stuffed pepper soup packs ground beef, rice, peppers, and tomatoes into spoonable stuffed-pepper flavor without the stuffing.

Overhead view of a kitchen counter with a notebook, coffee, herbs and prepared ingredients

Ground beef, rice, peppers, and tomatoes become stuffed-pepper flavor without the stuffing step. This Instant Pot stuffed pepper soup cooks fast and feeds 6.

For another version, see the stuffed pepper soup. If you prefer the whole peppers, try the crockpot stuffed peppers.

Why This Works: Instant Pot Stuffed Pepper Soup

  • Rinsed long-grain rice. Less starch means a soup that isn't gluey.
  • Only 8 minutes under pressure. The rice gets tender, not mushy.
  • Crushed tomatoes layered on top. Helps prevent the Instant Pot burn warning.
  • Browned beef and peppers. Deep, savory flavor.
  • Worcestershire and a pinch of sugar. Rich flavor, and it balances the acidic tomatoes.

What You'll Need

  • Ground beef: 90/10 lean. Drain after browning.
  • Onion and garlic: The flavor base.
  • Bell peppers: A mix of colors for flavor and looks.
  • Italian seasoning and smoked paprika: Classic stuffed pepper flavor.
  • Beef broth: Low-sodium.
  • Crushed and diced tomatoes: Crushed for body, diced for chunks.
  • Worcestershire and brown sugar: Savory depth and balance.
  • Long-grain white rice: Rinsed well.
  • Cheese: Cheddar or mozzarella on top.

How to Make It

Set the Instant Pot to Sauté. Heat the oil and brown the beef with the onion, breaking it up, 6–7 minutes. Drain the fat. Stir in the garlic, peppers, salt, pepper, Italian seasoning, and paprika. Cook 2 minutes. Pour in 1 cup of the broth and scrape the bottom well to prevent a burn warning.

Add the remaining broth, diced tomatoes, Worcestershire, and brown sugar. Stir. Sprinkle the rinsed rice over the top and push it gently under the liquid. Pour the crushed tomatoes on top. Don't stir. This keeps the thick tomatoes off the bottom. Lock the lid, set the valve to Sealing, and cook on HIGH pressure 8 minutes.

Let the pressure release naturally for 10 minutes, then quick release the rest. Stir well. Taste and adjust the salt. If it's too thick, add broth. Serve topped with cheese and parsley.

Troubleshooting

  • Mushy rice: the most common problem. Rice keeps cooking and absorbing liquid. Rinse it, cook just 8 minutes, and for leftovers, consider cooking the rice separately.
  • Burn warning: Thick tomatoes on the bottom. Deglaze well and layer the crushed tomatoes on top.
  • Bland soup: Not enough salt or seasoning. Brown the beef well and taste at the end.
  • Too thick the next day: Normal. Add broth when reheating.
  • Too acidic: Tomatoes can be sharp. A teaspoon of brown sugar balances them.

How to Dice Bell Peppers Fast

  1. Cut off the top and bottom of the pepper.
  2. Make one cut down the side and unroll the pepper into a flat strip.
  3. Slice away the white ribs and seeds with your knife held flat.
  4. Cut the strip into ½-inch strips, then across into small squares.

Dice the peppers about the same size as the ground beef crumbles, so every spoonful gets some. If you're short on time, a 12-oz bag of frozen diced peppers and onions works well. Add it straight from frozen.

Why Your Instant Pot Might Show "Burn"

The burn warning means something is sticking to the bottom. It's common with tomato soups. To avoid it:

  • Scrape the pot completely clean after browning the beef.
  • Put the thin liquids (broth, diced tomatoes) in first.
  • Pour the thick crushed tomatoes on top last, and don't stir.

If you get the warning, release the pressure, scrape the bottom, add ½ cup broth, and restart.

Rice Options

RicePressure timeExtra brothNotes
Long-grain white (this recipe)8 minNoneBest texture
Brown rice22 min+½ cupChewier, nuttier
Cooked rice5 min (add rice after)NoneBest for leftovers
Cauliflower rice2 min (add after)NoneLow-carb
Instant riceStir in after cookingNoneLet it sit 5 minutes

Instant Pot Stuffed Pepper Soup Substitutions

  • Ground beef: Use ground turkey, chicken, or Italian sausage.
  • Beef broth: Use chicken or vegetable broth.
  • Rice: Use orzo (stir in after cooking and simmer on Sauté 8–9 minutes) or cauliflower rice.
  • Cheese: Use pepper jack or provolone.

Variations

  • Italian sausage: Use half sausage and half beef.
  • Spicy: Add a diced jalapeño and ¼ tsp red pepper flakes.
  • Vegetarian: Use lentils instead of beef and vegetable broth.
  • Slow cooker: Cook on LOW 6 hours, adding cooked rice at the end.
  • Stovetop: Simmer 20–25 minutes in a Dutch oven.

Storing

Refrigerate up to 4 days. The rice soaks up broth overnight, so add ½–1 cup broth when reheating. Freeze up to 3 months. Thaw overnight and reheat on the stove.

What to Serve With It

  • Crusty bread or garlic bread
  • Grilled cheese
  • A simple green salad

More hearty soups: unstuffed cabbage roll soup, crockpot hamburger soup, and Instant Pot baked potato soup.

Instant Pot Stuffed Questions

How do you keep the rice from getting mushy in stuffed pepper soup?

Use long-grain white rice, rinse it, and pressure cook only 8 minutes. For leftovers, the rice keeps softening, so you can cook it separately and add it to each bowl.

Why did I get a burn warning?

Thick tomato products or browned bits on the bottom. Deglaze well with broth and pour the crushed tomatoes on top without stirring.

Can I use brown rice?

Yes. Increase the pressure cooking time to 22 minutes and add ½ cup more broth.

Can I use cooked rice?

Yes. Skip the raw rice, pressure cook 5 minutes, then stir in 2 cups cooked rice.

Why is my stuffed pepper soup watery?

Too much broth or not enough rice. Let it sit 5 minutes after cooking, since the rice thickens it, or simmer on Sauté for a few minutes.