Instant Pot Stuffed Pepper Soup with Sausage

Instant Pot Stuffed Pepper Soup with Sausage get's ready under 30 minutes and is packed with huge hefty flavors. This Stuffed Bell pepper soup in Instant Pot is the deconstructed version of your favorite stuffed peppers just like this Unstuffed Cabbage Roll Soup Instant Pot. Don't miss the tips & the recipe video.

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Note: This post has been updated with new photos, reheating directions, serving Ideas, leftovers and storage and also frequently asked questions!

Stuffed Bell Pepper Soup in Instant Pot

Instant Pot Stuffed Pepper Soup with Sausage, colorful bell peppers, white Jasmine rice and amazing seasoning is super addictive. Make sure to make a large batch because this flavorful soup will go fast than expected 😀

You can replace the Italian sausage with ground beef, ground turkey, ground chicken and also 1:1 ground beef : Italian sausage. Freeze it for months and enjoy your favorite stuffed peppers in the soup form. Yum!

Ingredients & Substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Italian Sausage: We chose ground mild Italian sausage. You can use ground beef or turkey or even chicken. 1:1 ratio ground beef : Italian sausage works fabulous as well.
• Bell Peppers: Choose your favorite colors. We picked yellow, red and green bell peppers.
• Jasmine Rice: You can also use white long grain rice. In that case increase the Pressure cook the soup for 5 mins instead of 3 mins. Also, the bell peppers will turn mushy if pressure cooked for so long.
• Aromatics: Yellow Onion and garlic.
• Tomatoes: 3 different varieties is what we used - crushed tomatoes with juice, tomato sauce and tomato paste. You can either use regular crushed tomatoes or pick the ones with garlic, basil and oregano or even use rotel tomatoes for a spicy soup.
• Seasonings: Paprika, Italian Seasoning, Oregano, black pepper powder, red pepper flakes (for slight kick, skip if heat intolerant) and Worcestershire Sauce.
• Chicken Stock: You can use Better than Bouillon either in the paste or cube form dissolved in warm/hot water.
• Avocado Oil: You can use light olive oil or any neutral oil of your choice.
• Salt.
• Garnish: Chopped fresh parsley, shredded cheese if you like some (we did not use any).

Tips & Tricks

1. Perfectly cooked Bell Pepper: Cook the bell peppers not more than 3 mins on HIGH followed by quick release. You'll have non mushy bell peppers that won't disappear into the soup.
2. Perfectly cooked non mushy rice: We do not recommend exceeding the 3 mins cook time in order to prevent the bell peppers from getting over cooked & turn mushy. Hence, Jasmine rice perfectly fits the bill because it shares the same cooking time, 3 mins!
3. The consistency of the soup: You can totally control the consistency of the soup. Today's recipe is slightly on the thicker side. If you prefer thin soups do increase the amount of chicken stock as per your liking.
4. Seasonings: Don't miss any seasoning, they add a whole bunch of amazing flavor to the soup and makes it bowl licking good!
5. Can you use long grain white rice? Yes you can. In that case you need to pressure cook the soup for 5 mins on High followed by a quick release. The bell peppers will get over cooked and turn mushy!
6. Stuffed Pepper soup with cauliflower rice: Cauliflower rice is a low carb option and works great in this recipe. You can sub the rice with exact amount of cauliflower rice. Cook the soup for just 2 minutes on high pressure followed by a quick release.

Method

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Brown the ground meat/sausage

Brown the ground sausage / ground meat in the Instant Pot set on SAUTE function set at HIGH heat. Use olive oil or any neutral oil of your choice.

Browning the meat will add tons of great flavor to the soup, do not skip this step 🙂

Step #2 Saute aromatics & add stock

Throw in the onion, garlic and all the dry seasonings and saute along with the meat until the onion begins to turn limp. Add the stock and de-glaze the pot ver well scraping the sides and the bottom of the pot with the help of a spatula.

There should not be any stuck food particles at the bottom of the pot, this is to ensure that there's no BURN error,

Add the rice (so not rinse it, we need the starch), the diced bell pepper and the Worcestershire sauce. We are almost ready to pressure cook the soup.

Step #3 Pressure Cook Stuffed Pepper Soup

Add the tomatoes and salt and give everything a very good mix. PRESSURE COOK on HIGH for just 3 minutes followed by a quick pressure release (QPR).

You can adjust the consistency of the soup once the pressure cooking cycle is over. For instance, add more stock to thin it out if you prefer thinner soups. Todays recipe is slightly on the thicker side. Enjoy!

Serving Ideas

You can serve this easy stuffed pepper soup recipe with healthy sides like this Instant pot steamed broccoli, instant pot green beans no steamer basket, instant pot steamed carrots.

We even love this soup with pastas like this instant pot cajun chicken pasta, instant pot crack chicken pasta, instant pot pesto chicken pasta, instant pot Italian sausage pasta , instant pot salmon pasta , instant pot penne pasta and meatballs, instant pot rigatoni and meatballs. You can also make it more of a complete meal by serving it with the below items:

• Cheesy Garlic Bread.
• Bread Sticks.
• A light crisp salad.
• Lightly toasted sour dough bread.
• Corn bread.
• Regular crusty bread like sourdough.

Leftovers & storage

Fridge: Instant Pot Stuffed Pepper Soup with Sausage is good for 5 days in the fridge. Store the soup in air tight clean containers.

Freezer: You can freeze healthy Stuffed Pepper Soup for upto 3 months. Pour the soup into individual containers or freezer safe bags and store them in the freezer.

Make sure to leave at least 2 inches space between the soup and the lid, do not overfill the containers as soup expands when frozen. The extra empty space will give the soup enough room for expanding.

How to reheat

Soup from the fridge: Re-heat the fridge cold soup with splashes of stock or water in the microwave oven or on the stove top in a saucepan stirring from time to time. The soup thickens in the fridge. You need to add more stock or water.

Soup from the freezer: Thaw the soup over-night in the fridge. Re-heat following the above directions.

How to make stuffed pepper soup in slow cooker?

• Brown the meat: Set a skillet over high heat. Add oil & when the oil becomes really hot add the ground beef or sausage and brown it very well. Add the onion and garlic and saute along with the meat for about 5 mins.
• Dump everything in slow cooker: Transfer the browned meat to the slow cooker. Add all the other ingredients mentioned in the recipe. Give everything a quick stir.
• Slow Cook: Cover and cook on low for 5-6 hours. If you feel the soup is too thick at the end of the cooking cycle add some more stock to bring to the consistency that you would prefer, Garnish with chopped fresh parsley and enjoy! If you love cheesy pepper soup add about 2 cups sharp cheddar on top, secure the lid of the slow cooker, allow the cheese to melt, than serve the soup!

FAQs

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