This Instant Pot Stuffed Pepper Soup is easier than making stuffed peppers themselves, with marinara sauce, ground chicken, rice and peppers.
I love stuffed peppers, but sometimes I just want all the familiar flavours without the work. This soup gives you that same comfort, just way easier to make.
Why you’ll love this recipe
- Quick and easy: Made entirely in the Instant Pot, this soup comes together fast with minimal cleanup.
- Hearty and satisfying: With tender rice, ground chicken and lots of peppers, it’s filling enough to be a full meal on its own.
Ingredients and substitutions
- Olive oil – any neutral oil works, like avocado, canola, or grapeseed.
- Yellow onion – swap for red onion, white onion, or shallots.
- Garlic – fresh or jarred minced garlic will work best.
- Ground chicken – can use ground turkey or extra-lean ground beef.
- Smoked paprika – try cayenne, chili powder, or taco seasoning for a different kick or if you like it spicy.
- Italian seasoning – use dried oregano, basil, thyme, rosemary, or a mix of some.
- Diced tomatoes – canned or fresh diced tomatoes work.
- Marinara sauce – any tomato-based sauce will do.
- Beef broth – chicken or vegetable broth are good substitutes.
- White rice – any white rice works; brown rice, quinoa, or couscous can also be used (cook time may change).
- Green and red bell peppers – use any color or swap for poblano peppers for heat.
- Parmesan & parsley – optional toppings.
How to make stuffed pepper soup in the Instant Pot
Step 1: Sauté ingredients
With Instant Pot on sauce mode, add olive oil, onions and garlic. Once fragrant, add chicken and sauté until lightly browned, then add smoked paprika, Italian seasoning and salt. Turn off sauté mode.
Step 2: Add other ingredients and pressure cook
Add diced tomatoes, marinara sauce, beef broth and rice. Pressure cook for 3 minutes.
Step 3: Release pressure
Once pressure has released, safely open lid then stir in bell peppers & let sit for 2 minutes.
Step 4: Finish and serve
Ladle in large bowls and top with cheese and parsley. Serve and enjoy!
Tips for the perfect soup
This stuffed pepper soup is so easy to make thanks to the Instant Pot, but here are a few tips to ensure it’s perfect:
- Brown the aromatics and chicken: Sauté the onions, garlic, and chicken first to build flavour.
- Layer ingredients properly: The order matters! Add the rice last before pressure cooking so it doesn’t stick. Add the bell peppers at the very end so they’re tender, not mushy.
- Season well: Don’t skimp on the seasonings (smoked paprika, Italian seasoning, and salt). Taste before serving and adjust if necessary.
- Toppings: The parmesan cheese and fresh parsley are optional, but I recommend it for the added flavour and freshness.
Storing and reheating
Storing: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Microwave on high for 2–3 minutes, stirring halfway through for even heating.
Freezing: Let soup cool completely, then freeze in individual airtight containers. Note that bell peppers may get softer and lose some texture after freezing.
Defrosting and reheating: Thaw overnight in the fridge, then microwave for 2–3 minutes, or reheat directly from frozen for 6–7 minutes, stirring halfway through.
More Instand Pot soup recipes
Instant Pot Stuffed Pepper Soup
Equipment
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 saute mode. Add olive oil, onions and garlic, sauteeing for 30 seconds. Add chicken and saute for 3-4 minutes until lightly browned, then add smoked paprika, Italian seasoning and salt, sauteeing another 1-2 minutes. Turn off saute mode.
- Add diced tomatoes, marinara sauce, beef broth and rice in that order. Put lid on Instant Pot and cook on high pressure for 3 minutes, then do a quick release of the pressure.
- Open lid when safe to do so and stir in bell peppers, then replace lid and let sit for 2 minutes. Serve in large bowls and top with cheese and parsley. Serve and enjoy!
Video
Comments & Reviews
Katie says
I followed the directions perfectly and before the instant pot was even pressurized I got the message that food was burning. Took the lid off and it was stuck to the bottom. Any ideas on where I went wrong? Used a jar of marinara and a can of diced tomatoes… ground turkey instead. Even had a little extra broth!
Taylor Stinson says
Hey Katie – I’m wondering if you stirred the pot before cooking? Or if you added the olive oil to the bottom of the pot first? Did you add the rice closer to the bottom? Those are usually the primary issues because it shouldn’t be burning with that much liquid. I’m sorry you had trouble 🙁
Liz says
Can I make this in a slow cooker or stove top?
Taylor Stinson says
Hey Liz – you can definitely make on the stovetop. Brown the meat first, then dump everything in the pot, bring to a boil and simmer for 30-40 minutes.
Lauren Wiley says
This recipe was delicious and boyfriend approved. Super hearty and filling.
Taylor Stinson says
So happy you enjoyed Lauren!!!
KRISTEN RICHMOND says
– 5 STARS – Delicious and husband approved! This was easy to make with easy to follow instructions. I will definitely be making it again!
Taylor Stinson says
I’m so happy you enjoyed it!!! Thanks for reporting back 🙂
Shirley says
What about long grain brown rice? Would you make any changes.
Taylor Stinson says
Brown rice will need to cook for much longer so unfortunately I can’t recommend it here 🙁
Amy says
Instant rice or regular white? Does basmati work?
Taylor Stinson says
Regular rice! And basmati will work as well 🙂