Hearty Instant Pot Stuffed Pepper Soup: An Easy One-Pot Comfort Meal
Experience all the beloved flavors of classic stuffed peppers in a comforting, easy-to-make soup, prepared effortlessly in your Instant Pot. This streamlined recipe features savory ground chicken, tender rice, vibrant bell peppers, and a rich marinara sauce, delivering a wholesome and satisfying meal without the fuss of traditional stuffed peppers. Perfect for a busy weeknight or a cozy weekend, this Instant Pot Stuffed Pepper Soup simplifies the process while maximizing flavor.
Unlock Your FREE Budget-Friendly Meal Plan!
Discover clever ways to save thousands of dollars on groceries every year with our exclusive, free budget-friendly meal plan ebook. Get yours now!
How to Prepare Delicious Instant Pot Stuffed Pepper Soup
Creating this satisfying Instant Pot Stuffed Pepper Soup is incredibly straightforward, offering a simplified approach to a classic dish. The beauty of the Instant Pot lies in its ability to sauté, pressure cook, and simmer all in one pot, making cleanup a breeze and cooking faster than traditional methods. Follow these steps for a perfect, comforting bowl of soup.
- Sauté Aromatics and Meat: Begin by activating the Instant Pot’s sauté mode. Add a tablespoon of olive oil to the inner pot, allowing it to heat up. Introduce the diced yellow onions and minced garlic, sautéing for approximately 30 seconds until they release their fragrant aromas. Next, add the ground chicken, breaking it apart with a spoon as it cooks. Sauté for 3-4 minutes, or until the chicken is lightly browned. This crucial step helps to build a deep flavor base for your soup. Incorporate the smoked paprika, Italian seasoning, and salt, stirring well and continuing to sauté for another 1-2 minutes to toast the spices. Once done, turn off the sauté mode.
- Pressure Cook the Soup Base: Carefully add the diced tomatoes, marinara sauce, beef broth, and white rice to the Instant Pot. It’s important to add the ingredients in this order to help prevent a “BURN” notice, especially by placing the liquids and tomatoes at the bottom. Secure the lid on the Instant Pot, ensuring the sealing ring is properly in place and the valve is set to the sealing position. Pressure cook on high for 3 minutes. After the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to the venting position. Stand clear of the steam as it releases.
- Add Peppers and Finish: Once the pressure has fully released and the float valve has dropped, safely open the Instant Pot lid. Stir in the chopped green and red bell peppers. The residual heat from the soup will gently cook the peppers, retaining their slight crunch and vibrant color without overcooking them. Replace the lid (no need to seal or pressure cook again) and let the soup sit for 2 minutes, allowing the peppers to tenderize. This brief resting period also helps the flavors meld beautifully.
- Serve and Garnish: Ladle the hearty Instant Pot Stuffed Pepper Soup into large bowls. For an extra layer of flavor and texture, sprinkle generously with grated Parmesan cheese and a handful of fresh chopped parsley. The cheese melts into a creamy topping, and the parsley adds a fresh, herbaceous note. Serve immediately and savor this delightful and comforting meal!
Key Ingredients and Smart Substitutions for Your Stuffed Pepper Soup
This Instant Pot Stuffed Pepper Soup recipe is wonderfully versatile, allowing for various substitutions to suit your dietary needs or what you have on hand. Here’s a breakdown of the essential ingredients and flexible alternatives:
- Olive Oil: This oil provides a wonderful base flavor and helps sauté the aromatics. If you don’t have olive oil, any neutral cooking oil will work perfectly. Great alternatives include grapeseed oil, canola oil, avocado oil, or even vegetable oil, as they won’t overpower the soup’s robust flavors.
- Yellow Onion: Yellow onions offer a sweet and pungent flavor that builds the foundation of this soup. For a slightly different profile, red onion can add a bolder color and sharper taste, while sweet onion offers a milder sweetness. Shallots are another excellent substitute, providing a delicate, nuanced onion flavor.
- Garlic: Freshly minced garlic is always recommended for the best flavor, providing an aromatic depth. However, jarred minced garlic is a convenient alternative and works just as well. Aim for about 1 teaspoon of jarred garlic per clove of fresh garlic.
- Ground Chicken: Lean ground chicken is a fantastic choice for a lighter soup, offering a mild flavor that absorbs the spices beautifully. You can easily substitute it with ground turkey for a similar lean protein option, or opt for extra lean ground beef for a richer, more traditional stuffed pepper taste. Ensure you brown any ground meat thoroughly for maximum flavor.
- Smoked Paprika: Smoked paprika adds a distinct smoky depth and a beautiful reddish hue to the soup. If you’re looking for a spicy kick, cayenne pepper is a great alternative, but use it sparingly to control the heat. For a different flavor, chili powder or even taco seasoning can be used as substitutions, bringing their own unique blend of spices to the dish.
- Italian Seasoning: This blend of herbs is crucial for the classic Italian-American flavor profile. If you don’t have Italian seasoning, you can create your own blend using dried oregano, dried basil, dried thyme, or dried rosemary. A combination of these spices will mimic the traditional taste and aromatics.
- Salt: Salt is essential for seasoning and enhancing all the flavors in the soup. Always add salt to taste, adjusting at the end of cooking to ensure it’s perfectly seasoned. Remember that broth and marinara sauce often contain sodium, so start with less and add more as needed.
- Diced Tomatoes: Canned diced tomatoes provide a convenient and consistent tomato base. Freshly diced tomatoes can also be used, especially when they are in season for a brighter, fresher taste. Just be sure to dice them uniformly for even cooking.
- Marinara Sauce: Marinara sauce forms the rich, savory broth of this soup. Any good quality tomato sauce, whether homemade or store-bought, will work perfectly. You can experiment with different brands or varieties to find your favorite flavor.
- Beef Broth: Beef broth provides a deep, robust base that complements the ground chicken (or beef). Chicken broth is an excellent alternative that will still provide a savory liquid base. If you’re in a pinch, vegetable broth can also be used, though it might result in a slightly lighter flavor profile. Using low-sodium broth allows for better control over the soup’s saltiness.
- White Rice: White rice cooks quickly and absorbs the flavors of the soup beautifully, contributing to its hearty texture. Any variety of white rice (such as long-grain or Basmati) can be used. For a healthier or gluten-free option, you can substitute brown rice, quinoa, or couscous, but be aware that this will likely alter the cooking time and liquid requirements, so adjust accordingly.
- Green and Red Bell Peppers: These colorful peppers add freshness, a sweet crunch, and essential vitamins to the soup. Feel free to substitute with any color of bell pepper you prefer (yellow or orange also work). If you enjoy a bit of heat, poblano peppers can be added for a mild spicy kick, or even a jalapeño for more intensity.
- Parmesan Cheese (Optional Topping): A sprinkle of grated Parmesan cheese adds a salty, umami richness that perfectly complements the tomato base. It’s an optional but highly recommended topping for an extra layer of deliciousness.
- Parsley (Optional Garnish): Fresh chopped parsley adds a bright, herbaceous note and a pop of color, making the soup visually appealing. While optional, fresh herbs always elevate a dish. Chives or fresh basil could also be used.
Understanding Stuffed Pepper Soup: A Deconstructed Delight
Stuffed pepper soup is a brilliant culinary invention that takes all the delicious components of classic stuffed bell peppers and transforms them into a hearty, comforting soup. Instead of laboriously stuffing individual peppers, this recipe brings together ground meat (traditionally beef, but chicken or turkey work wonderfully here), rice, bell peppers, and a rich, tomato-based sauce into one flavorful bowl. It’s essentially a “deconstructed” version of the traditional dish, offering the same beloved taste and texture profile but with significantly less effort and cooking time.
The beauty of stuffed pepper soup lies in its perfect balance of textures and flavors. You get the savory depth from the ground chicken, the satisfying chewiness from the rice, a pleasant crunch and sweetness from the tender-crisp bell peppers, all simmered in a robust and aromatic broth. This soup truly embodies comfort food, making it an ideal meal year-round. While traditional stuffed peppers are often a labor of love, this soup format makes it accessible for any day, especially as you welcome the cozier “soup season” with open arms.
Storing and Reheating Your Instant Pot Stuffed Pepper Soup
This Instant Pot Stuffed Pepper Soup is an excellent candidate for meal prepping, as it stores and reheats beautifully, making it perfect for quick lunches or dinners throughout the week. When stored properly in an airtight container, the soup will maintain its quality and freshness in the refrigerator for 3-4 days. This makes it a convenient option to cook on Sunday and enjoy for several meals. For best results, allow the soup to cool completely to room temperature before transferring it to storage containers. This prevents condensation from forming and keeps the soup fresh longer.
When you’re ready to enjoy a warm bowl, reheating is simple. For individual servings, place the desired amount of soup in a microwave-safe bowl. Heat on high for approximately 2-3 minutes, stirring halfway through to ensure even heating. If reheating a larger batch on the stovetop, transfer the soup to a pot and warm over medium heat, stirring occasionally, until it’s simmering gently and heated through. Add a splash of broth or water if the soup has thickened too much during storage.
Freezing Instant Pot Stuffed Pepper Soup: Tips and Considerations
Yes, you can absolutely freeze this Instant Pot Stuffed Pepper Soup, making it an even more convenient option for long-term meal planning. Freezing allows you to have a delicious, homemade meal ready whenever you need it. However, it’s important to be aware that the texture of the bell peppers may change slightly after freezing and thawing, becoming a bit softer or “mushy.” They might lose some of their initial crispness and vibrant taste, but the overall flavor of the soup will remain delightful.
To freeze the soup successfully, first ensure it has completely cooled to room temperature. This is crucial to prevent ice crystals from forming, which can affect texture, and to ensure food safety. Divide the cooled soup into individual portions using freezer-safe glass meal prep bowls or containers with airtight lids. Individual servings are incredibly convenient as they allow you to thaw and reheat just the amount you need, whenever hunger strikes and you’re short on time. Label the containers with the date for easy tracking.
When ready to enjoy, you have a couple of options for reheating from frozen. If your container is microwave-safe, you can microwave the frozen stuffed pepper soup directly on high for 6 to 7 minutes. Be sure to stir it halfway through the cooking time to distribute the heat evenly. Alternatively, you can transfer the frozen soup to the refrigerator to defrost overnight. Once thawed, reheat it in the microwave for 2-3 minutes, as you would with refrigerated leftovers, or warm it gently on the stovetop until thoroughly heated. Adding a little extra broth can help restore the desired consistency if it appears too thick after thawing.
More Delicious Instant Pot Soup Recipes to Try
If you’re loving the ease and efficiency of making soup in your Instant Pot, you’re in for a treat! The Instant Pot truly shines when it comes to creating flavorful, comforting soups in a fraction of the time. Here are some other fantastic Instant Pot soup recipes you might enjoy adding to your meal rotation:
- Easy Minestrone Soup: A classic Italian vegetable soup, packed with pasta and beans, made super simple in your pressure cooker.
- Vegetarian Detox Soup: A light yet filling soup, perfect for a healthy reset, loaded with nourishing vegetables.
- Gluten-Free and Vegetarian Taco Soup: All the festive flavors of tacos in a cozy soup, suitable for various dietary needs.
Essential Meal Prep Tools for This Recipe
Having the right tools can make your cooking and meal prep experience much smoother and more enjoyable. Here are a few recommendations that will come in handy when preparing and storing your Instant Pot Stuffed Pepper Soup:
- The Instant Pot DUO Plus 60 is the versatile pressure cooker I personally use and highly recommend for this recipe and many others. It’s reliable and makes cooking incredibly efficient.
- For convenient and eco-friendly meal storage, invest in some Glass meal prep bowls. They are perfect for portioning out this soup for lunches, easily transitioning from fridge to microwave.
- I source my high-quality, free-range chicken from my monthly Butcher Box subscription. It’s an excellent way to ensure you’re enjoying healthier, ethically raised meats and poultry. They are currently offering an amazing deal for new subscribers: 2 free ribeyes and bacon with your first order!
Instant Pot Stuffed Pepper Soup
Print
Pin
Rate
SEND ME MY PLAN
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic minced
- 1 lb ground chicken
- 2 tsp PC Black Label smoked paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 (796mL) can Diced tomatoes
- 1 (650mL) jar marinara sauce (or any type of tomato sauce)
- 4 cups beef broth (or chicken broth)
- 3/4 cup white rice
- 2 green peppers, chopped
- 2 red peppers, chopped
- 1/2 cup parmesan cheese, grated (optional, for topping)
- 1/4 cup chopped fresh parsley (optional for garnish)
Instructions
-
Set Instant Pot to sauté mode. Add olive oil, onions and garlic, sautéing for 30 seconds until fragrant. Add ground chicken and sauté for 3-4 minutes until lightly browned. Stir in smoked paprika, Italian seasoning, and salt, sautéing for another 1-2 minutes to infuse flavors. Turn off sauté mode.
-
Add diced tomatoes, marinara sauce, beef broth, and white rice into the Instant Pot in the specified order. Secure the lid, ensure the venting knob is sealed, and pressure cook on high for 3 minutes. Once done, perform a quick release of the pressure.
-
Once safe to open, remove the lid and stir in the chopped bell peppers. Replace the lid (no need to seal or pressure cook) and let the soup sit for 2 minutes to allow the peppers to soften slightly from the residual heat. Serve hot in large bowls, garnished with grated Parmesan cheese and fresh parsley for a delightful meal. Enjoy!