Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup – Gluten-free, Vegetarian, an easy, comforting and hearty soup which is made with simple and basic ingredients.

It tastes just like vegetarian stuffed peppers, but in soup form and without all the work! It is a filling and delicious one-pot meal that the entire family will enjoy!

Looking for easy and quick weeknight dinner to change up the dinner routine?

Then this Easy stuffed pepper soup is just for you!

I love my instant pot, especially for making soups.

Jump to:

• Some of our favorite Instant Pot Soup Recipes are –
• Stuffed pepper
• Ingredients required to make Instant Pot Stuffed Pepper Soup
• How to Make Best and easy stuffed pepper soup in instant pot?
• Pro-tips and Notes –
• Quick FAQS –
• Toppings
• Looking for more one-pot meal recipes? Here are some of the favorites –
• Instant Pot Stuffed Pepper Soup
• Video
• Toppings

Some of our favorite Instant Pot Soup Recipes are –

Instant Pot Broccoli Cheese Soup

Leek and Potato Soup in instant pot

Instant pot Spinach Soup

Instant Pot Lasagna soup

With the help of Instant Pot, You can have a hearty, comforting, dinner ready super-fast without much work and without having to let your soups simmer a long time on a stovetop.

Stuffed pepper

Stuffed pepper is just what it sounds like – Peppers stuffed with typically with ground beef or veggie and Rice. It is a classic dish.

This soup is a deconstructed version of classic stuffed pepper and I made it vegetarian.

Ingredients required to make Instant Pot Stuffed Pepper Soup

The Main Ingredient is Peppers. I have used 4 color bell peppers. But you can use anyone or any combination of bell peppers.

Other than bell Peppers, you will need

• Olive oil
• Garlic
• Onion
• Celery
• Basmati rice
• Tomato Sauce
• Diced tomatoes
• Vegetable stock
• Salt
• Red Pepper flakes
• Rosemary
• Italian seasoning
• Red lentils

How to Make Best and easy stuffed pepper soup in instant pot?

Turn On the saute Button of your IP.

Heat oil. Add garlic, onion, and celery. Saute for a few seconds.

Now add all the ingredients one by one.

Stir well and close the lid, vent valve on sealing position.

Turn off the saute button. Press the manual/pressure button and set the IP on 5 minutes under high pressure.

Once cooking time is done, let the pressure release naturally.

Open the lid, stir the soup.

Spoon into bowls and garnish with all your favorite toppings. ENJOY!

I encourage you to make more. Leftovers are fantastic and even more flavorful than the first day. 🙂

Pro-tips and Notes –

• I used ¾ cup of rice and the soup was thick and hearty. If you want it to be soupier, I suggest using ½ cup of rice (or even less if you want it to be lighter) or increase the liquid.
• Adding some fresh herbs like Rosemary adds more flavors.
• I prefer to use Basmati or Jasmine rice. It gives a nice aroma.
• Don’t forget to wash the uncooked rice before adding it to the soup.
• Use red lentils only. If you want to use whole lentils (Green or brown) your cooking time will differ.
• You may add a little bit of sugar too to cut the sourness.

Quick FAQS –

Can I use Leftover cooked rice in this soup?

Yes, You can use cooked rice.

Add all the ingredients per recipe directions except the rice.

Use 1 cup less of liquid, than what the recipe asks for. Again it depends how thick you want the soup.

Cook the soup for 4 minutes under high pressure, with Natural Pressure Release.

Open the lid and Stir in the cooked rice.

Can we Freeze this soup?

Yes, Just like my 15 beans soup and Instant Pot Wild Rice Soup, this soup also freezes well. Let the soup cool down, place it in an individual serving bag or airtight containers and put it into the freezer. This will stay good for up to 3 months.

To thaw the soup, remove it from the freezer the night before serving, or put the sealed soup bag in warm water to thaw it faster.

What to serve with this stuffed pepper soup?

Frankly speaking, you don’t need anything with this soup as it is a wholesome meal on its own. But still, you are like me who loves carbs, Dinner rolls or crusty bread and southwest salad pairs very well.

Can we use something else other than white rice?

Yes, you can use brown rice, quinoa or blend of wild rice. But the cooking time will vary.

Quinoa –

If you are going to use quinoa, the cooking time will be the same.

Brown rice –

For brown rice, let the soup cook for 15 minutes under high pressure and let the pressure release naturally.

For Wild Rice Blend  –

Cook it for 20 minutes under high pressure, let the pressure release naturally.

Toppings

You can top the soup with

• Your choice of cheese
• Sour cream
• Green onions
• Parsley
• Or tortilla chips.

Looking for more one-pot meal recipes? Here are some of the favorites –

Instant Pot Vegetable Biryani

Quinoa chili

Vegetable Quinoa Pulao

Quinoa dal Khichdi

Warm Regards,

Dhwani.