30-Minute Instant Pot Stuffed Pepper Soup
A hearty one-pot soup that captures all the flavors of classic stuffed peppers in liquid form. Ground beef, bell peppers, and rice simmer together in a spiced tomato broth with smoky paprika and chili powder. Perfect for busy weeknights when you want comfort food fast. The Instant Pot makes this traditionally long-simmered dish ready in under 30 minutes, while the final addition of extra broth ensures the perfect consistency.
Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 2 tablespoons chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 2 tablespoons hot sauce
- 1 large red pepper, diced
- 1 large green pepper, diced
- 1 cup long grain white rice, uncooked
- 5 cups beef broth, divided
- 1 15-oz can tomato sauce
- 1 15-oz can diced tomatoes
- 1 4-oz can green chiles
Instructions
- 1
Turn on saute function and add olive oil
- 2
Add onion and garlic when oil is fragrant and cook for one minute
- 3
Add ground beef and saute for 3-4 minutes until partially browned
- 4
Turn off saute function and add remaining ingredients except 1 cup broth
- 5
Stir until all ingredients are combined
- 6
Cover, seal valve, and cook on high pressure for 3 minutes
- 7
Quick release steam when cooking completes
- 8
Add remaining cup of broth and stir
- 9
Serve with Greek yogurt and green onions
Tips
Reserve the final cup of broth to adjust consistency after cooking - add more if you prefer a brothier soup.
Don't skip the partial browning of the beef as it adds important flavor depth to the final soup.
Quick release is essential to prevent overcooking the rice and vegetables.
Good to Know
Refrigerate up to 4 days. Rice may absorb liquid - add broth when reheating.
Can make 1 day ahead. Add extra broth when reheating as rice continues absorbing liquid.
Ladle into bowls and top with Greek yogurt and sliced green onions.
Common Mistakes
Don't skip turning off saute function before pressure cooking to avoid burn notice.
Use quick release to prevent rice from becoming mushy.
Don't add all broth initially - reserve some for final consistency adjustment.
Substitutions
FAQ
Can I use frozen ground beef?
Yes, but increase saute time to 6-7 minutes to fully thaw and brown the meat before adding other ingredients.
How long will leftovers keep?
Store in refrigerator up to 4 days. Rice will absorb liquid over time, so add extra broth when reheating.
Can I freeze this soup?
Freezing is not recommended as the rice texture becomes mushy when thawed. Best enjoyed fresh or within 4 days refrigerated.