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4.85 from 13 votes

Instant Pot Stuffed Peppers Soup Recipe

This Instant Pot Stuffed Peppers Soup Recipe is ready in under 30 minutes! But this stuffed bell peppers soup pressure cooker recipe tastes amazing!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Instant Pot, Soup
Cuisine: American
Keyword: Instant Pot Stuffed Peppers Soup Recipe
Servings: 6
Calories: 482kcal
Author: Eating on a Dime


  • 1 pound ground beef
  • 1/2 onion (chopped)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 can diced tomatoes (14 oz.)
  • 1 can tomato sauce (14 oz.)
  • 3 cups beef broth
  • 1 tsp oregano
  • 1 tsp garlic salt
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp pepper
  • 2 cups white rice (cooked)


  • Turn your Instant pot to the sauté setting.
  • Add in the ground beef and break it apart and allow it to brown.
  • Once brown, cancel the sauté setting and drain off any excess grease.
  • Place everything else (except the rice) into the instant pot. Stir to combine.
  • Add the lid. Make sure the top is set to sealing.
  • Then set the pressure to 5 minutes.
  • Once finished do a quick release. The peppers will be soft and delicious.
  • Stir before serving.
  • Spoon into a bowl and top with a spoonful of cooked rice.
  • Enjoy!


Refrigerate the leftovers in an air tight container for up to 5 days.  


Calories: 482kcal | Carbohydrates: 62g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1609mg | Potassium: 965mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1275IU | Vitamin C: 57mg | Calcium: 90mg | Iron: 4mg