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Instant Pot stuffed bell pepper soup in a white bowl garnished with parsley

Instant Pot Stuffed Pepper Soup with Sausage

Instant Pot Stuffed Pepper Soup with Sausage gets done under 30 minutes with pantry staple ingredients. Make this Stuffed Bell Pepper Soup in your Instant Pot for a quick and easy dinner any night.
5 from 4 votes
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Course: Entree, Soup
Cuisine: American
Keyword: Instant Pot Stuffed Bell Pepper Soup, Instant Pot Stuffed Pepper Soup with Sausage, Stuffed Pepper Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 295kcal
Author: Meghna
Cost: $5


  • 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!



  1. 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.
  2. Cooking Time: DO NOT pressure cook more than 3 minutes, otherwise, both the rice and the bell peppers will turn mushy.
  3. 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.
  4. 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.
  5. Can I use Brown Rice? No, this recipe won't work with brown rice. Brown rice needs 18-22 mins to be well done.
  6. 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!
  7. 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.
Calorific details are provided by a third party application & are to be used as indicative figures only.
Nutrition Facts
Instant Pot Stuffed Pepper Soup with Sausage
Amount Per Serving
Calories 295 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 686mg30%
Potassium 876mg25%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 12g13%
Protein 10g20%
Vitamin A 1694IU34%
Vitamin C 111mg135%
Calcium 72mg7%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 295kcal | Carbohydrates: 43g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 686mg | Potassium: 876mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1694IU | Vitamin C: 111mg | Calcium: 72mg | Iron: 3mg