Instant Pot Stuffed Pepper Soup

This Instant Pot Stuffed Pepper Soup is easier than making stuffed peppers themselves! It comes together with marinara sauce, ground chicken, rice and bell peppers for a super hearty and filling meal.

This post is sponsored by PC Black Label – thanks for supporting the brands that help keep my blog up and running!

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Let me introduce you to the magic that is Stuffed Pepper Soup.

Like the stuffed peppers you know and love, but in soup form, so it's a lot easier to throw together but you still get the same nutritious, filling dinner you hope to have when you whip up a batch of stuffed peppers!

This is a little bit different from your average stuffed pepper soup as I've whipped this baby up in the Instant Pot (although it would be easy enough to make this on the stovetop too), and I've used ground chicken in place of ground beef for a healthier spin on the classic.

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Because soups are often all about how you season them, I included some special smoked paprika in this Instant Pot Stuffed Pepper Soup! You could technically use regular paprika, but I don't think I will ever go back now that I've tried the PC Black Label Smoked Paprika – it adds the perfect amount of smoky heat to this soup without being overwhelming. It also works beautifully in multiple chicken marinades and would also be amazing on roasted/BBQ vegetables or potatoes. SO many possibilities!

As you probably know by now I've been partnering with President’s Choice and their PC Black Label for a couple of years now – we've worked on so many delicious recipes together (most recently this Bruschetta Chicken Pasta) and their ingredients are practically made for foodies.

Each month they send me a secret black box with a bunch of trendy ingredients from the PC Black Label line – I never know ahead of time what's inside, and I always look forward to playing around in the kitchen and seeing how I can use it all.

This month I received PC Black Label Nero De Seppia Conchiglie Pasta (aka Squid Ink Pasta), PC Black Label White Truffle Infused Extra Virgin Olive Oil and of course the PC Black Label Smoked Paprika Spice that I used in this Instant Pot Stuffed Pepper Soup (this spice would also be great in this Slow Cooker Tuscan Sausage and Kale Soup!)

While I was immediately drawn to the truffle oil and am SO excited to experiment with the squid ink pasta, I just knew I had to incorporate the smoked paprika since I've been trying to step up my spice game.

How to Make Stuffed Pepper Soup

This Instant Pot Stuffed Pepper Soup is probably the easiest way to make this kind of soup, and it's almost as simple as just dumping all the ingredients in one pot then setting and forgetting.

I used put the Instant Pot in saute mode to brown the ground chicken, onions and garlic first, then added my spices. The smoked paprika was so fragrant I almost couldn't wait to dive in before the soup was even ready LOL!

I only had to saute the chicken and spices for about 5 minutes, and then I turned off saute mode, added my liquids and rice and then cooked on high pressure for 3 minutes. You don't need to pressure cook this Stuffed Pepper Soup for a long time because the chicken is almost cooked all the way through. It's really just about finishing everything off and cooking the rice as opposed to having to cook the rice on the stovetop.

Once your Stuffed Pepper Soup is ready, just top with a little cheese and some chopped fresh parsley – I used parmesan cheese but you could use any cheese you have on hand and you can even switch up the herbs. Some fresh basil or cilantro would also work really well here.

I also recommend your favourite pasta sauce for this Stuffed Pepper Soup, but you could technically use strained/crushed tomatoes or even salsa. You want to make sure you are using diced tomatoes AND the pasta sauce. I actually used some PC Black Label Marinara I was dying to try and it really added a lot of richness to this recipe.

But on the salsa note…make sure that you're using at least 500mL's worth so that you end up with enough liquid to make this a soup. My mom makes the BEST stuffed peppers and uses salsa instead of tomato sauce and I have to say it brings a delicious spicy kick so it would be fun to try salsa in this Stuffed Pepper Soup too!

Will you be making this Instant Pot Stuffed Pepper Soup?

It's so hearty and delicious and perfect for the chilly months ahead!

For more inspiration and for the full collection of PC Black Label products, visit pc.ca/blacklabel!

The Instant Pot DUO Plus 60 is the version I use in this recipe.

Grab some Glass meal prep bowls if you plan on packing this soup up for lunch!

I get free range chicken from my monthly Butcher Box – it's a great way to enjoy healthier meats and poultry and they're even offering 2 free ribeyes and bacon!

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Instant Pot Stuffed Pepper Soup

This Instant Pot Stuffed Pepper Soup is easier than making stuffed peppers themselves! It comes together with marinara sauce, ground chicken, rice and bell peppers for a super hearty and filling meal.

3 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 331kcal

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!

Nutrition

Calories: 331kcal | Carbohydrates: 32g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 1215mg | Potassium: 634mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2250IU | Vitamin C: 65.2mg | Calcium: 50mg | Iron: 2.7mg