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.
Check out our huge collection of easy Instant Pot Recipes!
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.
- Garnish: Chopped fresh parsley, shredded cheese if you like some (we did not use any).
Tips & Tricks
- 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.
- 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!
- 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.
- Seasonings: Don’t miss any seasoning, they add a whole bunch of amazing flavor to the soup and makes it bowl licking good!
- 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!
- 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.
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!
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!
Stuffed pepper soup would last for 5 days in the fridge. Store the soup in air tight containers.
You can freeze stuffed pepper soup for 3 months.
More instant pot soups you’ll love
- Lemon chicken orzo soup instant pot.
- Tom Kha Gai Soup Instant Pot.
- Alaskan salmon chowder.
- Instant pot creamy chicken noodle soup.
- Instant pot chicken wild rice soup.
- Chili’s chicken enchilada soup instant pot.
- Chicken gnocchi soup instant pot.
- Unstuffed Cabbage roll soup instant pot.
- Creamy chicken tortilla soup instant pot.
- Instant pot chicken corn chowder.
- New England clam chowder instant pot.
- Instant pot Olive Garden zuppa toscana copycat.
- Instant pot cheesy potato soup.
- Creamy chicken tortellini soup.
- Herbed white bean and sausage stew.
- Lamb stew recipe instant pot.
- Instant pot easy lasagna soup.
I LOVE HEARING FROM YOU! If you try this Instant pot stuffed pepper soup with sausage recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make. You can also follow me on Pinterest or subscribe our free NEWLETTER for new recipes every week!
Instant Pot Stuffed Pepper Soup with SausagePrint Recipe Pin Rate
Watch Recipe Video
- 1 cup yellow bell pepper (**diced into ½ inch squares)
- 1 cup red bell pepper (**diced into ½ inch squares)
- 1 cup green bell pepper
- ¾ cups Jasmine Rice (**white Jasmine. Do Not rinse.)
- 1 pound Ground Italian Sausage (**Mild or Spicy or Sweet. We used Mild Sausage.)
- 1 cup onion (**chopped. Use yellow onion.)
- 1 tbsp garlic (**minced)
- 8 oz tomato sauce (** 1 can. 227 g.)
- 15 oz crushed tomatoes (** 1 can. 425 g.)
- 2 tbsp Tomato Paste (** diluted in 6 tbsp water.)
- 3 tbsp Avocado oil (** or use any neutral oil.)
- Salt (to taste) (**use according to your taste preference.)
- 5 cups chicken stock (**I used 3 cubes Better than Bouillon, you can use 3 tbsp paste as well diluted in 5 cups hot water. )
- Brown the Sausage: Set the Instant Pot on SAUTE function & set it on HIGH heat. Add oil and when the oil becomes moderately hot gently release the sausage and saute until nicely browned.
- Saute the aromatics & Seasonings: Add the chopped onion, garlic and the seasonings. Saute until the onion begin to turn limp.
- De-glaze Pot: Pour the chicken stock, give everything a good mix and de-glaze the pot very well scraping the sides & 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 will prevent the BURN error.
- Pressure Cook Soup: Now, add the Jasmine rice (not rinsed), bell peppers, tomatoes, Worcestershire sauce & salt. Give everything a good stir. Secure the lid, seal the valve & PRESSURE COOK on HIGH for just 3 minutes.
- Quick Release Pressure: Once, the Pressure cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position. Open the lid when the floating pin drops.
- Garnish & Serve: Give the stuffed pepper soup a gently stir. Garnish with chopped fresh parsley and serve hot. Enjoy!
- Thin Soup: For a thinner soup add 6 or 6.5 cups water instead of 5 cups. Todays recipe will reward you with a soup that’s slightly on the thicker side.
- Cooking Time: DO NOT pressure cook more than 3 minutes, otherwise, both the rice and the bell peppers will turn mushy.
- Low Carb Stuffed Pepper Soup Recipe: You can sub the rice with cauliflower rice in today’s recipe. Use 1 cup cauliflower rice and Pressure Cook the soup for 2 minutes instead of 3 minutes.
- Can I use Long Grain white rice? Yes, you can. In that case the pressure cooker time will change 5 minutes. Also, the bell peppers will turn mushy. This soup works amazingly well with Jasmine rice as this rice and the bell peppers shares the same cooking time.
- Can I use Brown Rice? No, this recipe won’t work with brown rice. Brown rice needs 18-22 mins to be well done.
- Spicy Soup: For a spicy soup that’s really hot add some chopped Jalapenos along with the onion. Do not de-seed the jalapenos. This will make the soup awesomely spicy!
- A mildly sweet soup: If you love mildly sweet soups than do add 2 tbsp brown sugar along with the salt. We love the soup savory, hence we did not use any sugar in the recipe.