Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.
Packed full of flavor and deliciousness, here’s an easy instant pot stuffed pepper soup recipe that you need to try for dinner tonight!
This soup is delicious. It’s fast and easy to prepare, and the instant pot makes cooking this soup so fast. You can have a healthy dinner that is ready in no time.
This soup is full of healthy vegetables and is also nutritious. Add this instant pot stuffed pepper soup to your favorite soup recipes collection.
Is Instant Pot stuffed Pepper Soup Healthy?
Pepper soup is one of the healthiest soups you could make.
It packs in several medicinal properties, and when consumed, can help tackle the symptoms associated with cold, cough and congestion and even provide instant relief.
When it comes to nutritive value, the pepper soup packs in zinc, folic acid, vitamins A, B1, B2, C and E and even some manganese.
Of all the types of bell peppers, red peppers are the healthiest- infact, they are believed to contain around 11 times more beta carotene, vitamin C and other nutrients than their green counterparts.
Is Pepper Soup Good For Weight Loss?
When served as a part of a meal or consumed as a meal in itself, pepper soup can also act as a great weight loss tool and can help you keep your calorie intake in check.
In addition, pepper soup is also packed with phytonutrients that help break down the fat cells in your body, speed up metabolism and lastly, also improve your body’s ability to lose weight.
What’s more, since pepper soup is basically a soup that has a lot of water content, it can help keep you feeling full for a longer period of time.
The pepper and garlic that this soup packs in also increases your body’s metabolic activity and gives your immune system a nice boost.
New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.
Can I Use Wrinkled Peppers?
You might have a few bell peppers in your refrigerator for a few extra days, and they may have lost their crisp and crunch in their texture and may have turned all wrinkly.
They’re still not bad though and you’re probably wondering if you can actually put them to use, especially for this pepper soup recipe.
Well, while it is always best to choose fresh ingredients for all of your meals, you can still actually put those peppers to use for this recipe. All you need to do is take a few steps to revive them, and you’re good to go.
How Do I Revive Wrinkled Bell Peppers?
Reviving old bell peppers and giving them back their texture is actually easy- it takes just a few steps. Start by filling up a bowl of water and dump a bunch of ice cubes into it.
Next, add your bell peppers into them and allow them to sit in there for around 15 minutes or so. Now remove them, place them on a paper towel and wipe them dry. That’s it.
More Instant Pot Soup Recipes
- Easy Lasagna Soup Recipe in Instant Pot
- Easy Instant Pot Beef Stew Recipe
- Instant Pot Taco Soup: The Best Chicken Taco Soup
- Instant Pot Tomato Gnocchi Soup Recipe
- Easy Instant Pot Stuffed Pepper Soup Recipe
- Easy Instant Pot Chicken Tortilla Soup
- Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe
- Instant Pot Bean Soup
Have you tried this recipe? Don’t forget to Rate This Recipe below!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large sweet onion, chopped
- 1 tablespoon minced garlic
- 1 pound ground sirloin
- 4 cups chicken broth
- 2 cups water
- 2 10-ounce cans diced tomatoes with green pepper and onion (Rotel or other brand)
- 1 14-ounce can stewed diced tomatoes
- 1 6-ounce can tomato paste
- 1 bag of Success Rice, removed from pouch
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 2 tablespoons Italian seasoning
- 1 tablespoon dried basil
- 1 teaspoon ground oregano
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- 1 teaspoon seasoned pepper
- 1/3 cup brown sugar
- Press the Saute button on the Instant Pot and add butter and olive oil.
- Add the onion and saute until golden brown.
- Add the ground sirloin and cook until the meat is no longer pink.
- Add the minced garlic, mix well, and cook for one minute.
- Turn off the saute setting.
- Add a small amount of the chicken broth, and then stir while scraping the bottom of the pan to deglaze the pan and prevent burning.
- Add the remaining chicken broth and water, and stir again.
- Add the rest of the ingredients. Stir well.
- Place the lid on the Instant Pot and turn the pressure valve to sealing.
- Set for a Manual high-pressure time of 10 minutes.
- When the cooking time has finished, do a quick pressure release.
- When the pressure is released, stir the soup.
- Serve the soup with your favorite crusty bread.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 387Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgSodium: 1390mgCarbohydrates: 40gFiber: 6gSugar: 22gProtein: 27g
More of Our Instant Pot Recipes
- Instant Pot Jambalaya Recipe – Creole Jambalaya
- Instant Pot Steel Cut Oats – Banana Split Oatmeal
- Instant Pot Steel Cut Oatmeal with Blueberries, Bananas and Pecans
- Instant Pot Oatmeal — Chocolate Peanut Butter Quick Oats
- Instant Pot Orange BBQ Meatballs Recipe
- Instant Pot Taco Pasta — A New Take on Taco Tuesday
- Instant Pot Orange Creamsicle Cheesecake Recipe
- Instant Pot Oreo Cheesecake
- Instant Pot Peanut Butter Cheesecake Recipe
- Instant Pot Blackberry Cheesecake Recipe with a Swirl
- Instant Pot Cherry Cheesecake Swirl Recipe
- Instant Pot New York Cheesecake Recipe
- Apple, Walnuts and Honey Instant Pot Quick Oats
- Instant Pot Orzo & Italian Sausage Easy Stuffed Peppers
- Instant Pot Soup Recipes- You Will Love Our Vegetable Beef Soup