On Instant Pot Stuffed Pepper Soup

I’ve definitely been on an Instant Pot binge lately, and another soup I tried to make once before when I was doing Whole30 with Frankie was a Stuffed Pepper Soup. Now, that I’ve recreated it on the stove, saving time by making the soup in the Instant Pot is a no brainer for lunch meal plans. I had enough for the whole week (if you’re like me and don’t mind the same tasty food all week long…my husband is NOT one of those people). This is also a crowdpleaser for a quick weenight meal!

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Instant Pot Stuffed Pepper Soup


  • 2 tbsp olive oil
  • 2 lb ground beef
  • 1 tsp salt
  • 2 tsp Italian Seasoning
  • 2 tbsp garlic, minced
  • 2 tbsp Worcestershire sauce
  • 3 14.5 oz cans of diced fire roasted tomatoes (don’t drain!)
  • 3 whole bell peppers (NOT GREEN), chopped
  • 1 to 1 1/2 cups cooked white rice
  • Salt & Pepper to taste


  1. Turn instant pot to saute and add in the oil, beef, salt, and Italian seasoning. Cook, breaking up the beef, until browned.
  2. Add in tomatoes, peppers, garlic, and Worcestershire sauce. Stir well, then hit cancel.
  3. Place lid on Instant Pot, hit Manual and adjust time to 10 minutes on high.
  4. When finished cooking, do a quick release on the pressure and stir in the cooked rice. Taste and add salt & pepper as needed! Serve with warm bread and salad!

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