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    Home ยป Diet ยป Whole30 ยป Instant Pot Stuffed Pepper Soup

    Instant Pot Stuffed Pepper Soup

    Published: Jan 7, 2020 ยท Modified: Feb 1, 2022 by Monica Stevens Le ยท 8 Comments

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    wooden spoon inside of a bowl of stuffed pepper soup
    Stuffed pepper soup in a ceramic bowl with a spoon inside
    instant pot stuffed pepper soup topped off with parsley and red onions

    Starting off the New Year with a bang and making this Instant Pot stuffed pepper soup on repeat. This soup has everything you love about stuffed peppers inside: ground meat, rice, tomatoes, and peppers. It is gluten free, dairy free, and can be made Whole30 compliant, low carb, and keto.

    two bowls of stuffed pepper soup topped off with parsley and red onions

    What's so wonderful about this Instant Pot soup?

    • It takes very little time to prepare and make. You will have your entire meal done in under 30 minutes.
    • It's family friendly and full of flavor without being spicy, acidic, etc.
    • Perfect for meal prep. It tastes wonderful reheated throughout the week. I've even enjoyed it cold.
    • The soup is gluten free, dairy free, and can easily be made low carb and Whole30 compliant, too.

    What ingredients are inside?

    • Ground chicken
    • Rice
    • Strained tomatoes
    • Bone broth or chicken broth
    • Garlic
    • Onions
    • Bell peppers
    • Spices
    • Ghee

    The ingredient list is quite short, but this soup is incredibly flavorful. It truly tastes like a stuffed pepper which I'm obsessed with.

    You can make a good amount of substitutions without tampering the final product. I will include those below.

    ingredients on a grey board to make stuffed pepper soup

    Ever since making my Instant Pot chicken and rice soup, I am absolutely obsessed with adding rice into my soups and stews. It makes for a porridge like consistency, and I am all for that.

    Also, it makes the soup feel like a comprehensive meal instead of an appetizer or side dish.

    You can use cauliflower rice instead of the white rice in this dish. Feel free to cook it on the stove top and stir it in after the soup is ready.

    What substitutions can be made in the soup?

    • If you'd like to use ground pork or beef instead of chicken, that's fine. I would use 85-93% lean.
    • You can use cauliflower rice in place of white rice. Simply cook it separately on the stove top and stir it in once the soup is done.
    • Tomato sauce can be used instead of strained tomatoes, but I prefer the bold flavor and texture of the strained tomatoes.
    • Feel free to use your favorite broth in this soup. Bone broth, chicken broth, beef broth, and veggie broth are all fine.
    stuffed pepper soup in a ceramic bowl with a wooden spoon inside

    How to freeze this soup for later consumption

    You can absolutely batch cook this soup and freeze it for later use. However, you will need to make it without the rice inside.

    • You will need to cook the rice separately and add it in later. Do not freeze the soup with cooked rice inside of it.
    • You can freeze the soup in quart bags or in glass Mason jars, being sure to leave 2" of room at the top of the jar. Make sure you squeeze out excess air from the bags.
    • The soup will last in the freezer for up to 4 months.
    • To thaw and cook the soup, you will need to put it in the refrigerator overnight first. You can alternatively run it under warm water if you need to thaw it quickly. Add to a large saucepan and cook over medium-low heat until it reaches a hard simmer. Mix in cooked rice and serve.
    stuffed pepper soup in a ceramic bowl with a wooden spoon inside

    I feel like having already prepped soup in the refrigerator all week long is now my love language. Is that possible?

    When soup is a comprehensive meal, it's my favorite thing to eat all week long. I think that's because I can get creative with toppings if I like, and I never feel like I'm getting bored or eating the same meal twice.

    I like to keep toppings for this soup simple by just adding chopped parsley and red onion, but some other ideas are:

    • Shredded cheese (if you aren't doing a Whole30)
    • A dollop of sour cream or Greek yogurt (again, not Whole30 compliant)
    • Chopped green onions
    • Matchstick apples slices
    • A spoonful of salsa verde
    • Other minced herbs
    stuffed pepper soup being ladled out of a large soup pot

    How to make Instant Pot stuffed pepper soup

    Turn the Instant Pot to the "Sauté" function, and let it heat up for 2 minutes. Add ghee and tilt to coat the bottom of the insert and let it melt. Once melted, add diced onions and a big pinch of salt.

    Cook for 4-5 minutes, stirring occasionally until soft. Add minced garlic and cook for an additional minute until fragrant, stirring often.

    Put in ground chicken and cook for 3 minutes until it begins to cook throughout but is still pink in the middle, stirring occasionally.

    Add tomatoes, broth, and spices. Give everything a nice stir and let cook for 1 minute. Stir in rice. Place the lid on the Instant Pot and move the valve to "Sealing." Cook on "Manual" for 4 minutes on high pressure.

    Let the pressure release naturally for 10 minutes. Carefully moving the valve to "Venting" and letting the rest of the pressure release.

    Give everything a nice stir and squeeze in the fresh lemon juice and add additional kosher salt, to taste. Ladle into bowls, and garnish with finely chopped parsley and red onions.

    stuffed pepper soup in ceramic bowls with a spoon inside

    More Instant Pot soup recipes you'll love:

    Whole30 Creamy Taco Soup

    Instant Pot Broccoli Cheese Soup

    Instant Pot Tomato Soup

    Roasted Butternut Squash Soup

    Thai Chicken Zucchini Noodle Soup

    stuffed pepper soup in a ceramic bowl with a wooden spoon inside

    Instant Pot Stuffed Pepper Soup

    Starting off the New Year with a bang and making this Instant Pot stuffed pepper soup on repeat. This soup has everything you love about stuffed peppers inside: ground meat, rice, tomatoes, and peppers. It is gluten free, dairy free, and can be made Whole30 compliant, low carb, and keto.
    5 from 13 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 6
    Course: Main Course, Soup
    Cuisine: American
    Keyword: Instant Pot Stuffed Pepper Soup
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 6
    Calories: 353kcal
    Author: Monica Stevens Le

    Ingredients

    • 1 1/2 tablespoons ghee
    • 1 yellow onion roughly diced
    • big pinch kosher salt
    • 6 garlic cloves minced
    • 1 pound ground chicken see notes
    • 3 bell peppers (red, orange, yellow) roughly chopped
    • 2 cups strained tomatoes I love Pomi brand
    • 5 cups low sodium chicken broth see notes
    • 1 teaspoon chili powder
    • 1 teaspoon oregano
    • 1/2 teaspoon basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 1 teaspoon kosher salt
    • 1 cup white rice see notes
    • 1/2 lemon juiced
    • kosher salt to taste

    Instructions

    • Turn the Instant Pot to the "Sauté" function, and let it heat up for 2 minutes. Add ghee and tilt to coat the bottom of the insert and let it melt. Once melted, add diced onions and a big pinch of salt. Cook for 4-5 minutes, stirring occasionally until soft. Add minced garlic and cook for an additional minute until fragrant, stirring often.
    • Add ground chicken and cook for 3 minutes until it begins to cook throughout but is still pink in the middle, stirring occasionally.
    • Add bell peppers, tomatoes, broth, and spices. Give everything a nice stir and let cook for 1 minute. Stir in rice. Place the lid on the Instant Pot and move the valve to "Sealing." Cook on "Manual" for 4 minutes on high pressure.
    • Let the pressure release naturally for 10 minutes before carefully moving the valve to "Venting" and letting the rest of the pressure release.
    • Give everything a nice stir and squeeze in the fresh lemon juice and add additional kosher salt, to taste. Ladle into bowls, and garnish with finely chopped parsley and red onions.

    Notes

    • If you'd like to use ground pork or beef instead of chicken, that's fine. I would use 85-93% lean.
    • You can use cauliflower rice in place of white rice. Simply cook it separately on the stove top and stir it in once the soup is done.
    • Tomato sauce can be used instead of strained tomatoes, but I prefer the bold flavor and texture of the strained tomatoes.
    • Feel free to use your favorite broth in this soup. Bone broth, chicken broth, beef broth, and veggie broth are all fine.

    Nutrition

    Calories: 353kcal | Carbohydrates: 42g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 613mg | Potassium: 1107mg | Fiber: 4g | Sugar: 8g | Calcium: 73mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Becky says

      October 26, 2021 at 4:07 pm

      Can this be doubled? If so, does cooking time increase?

      Reply
      • Monica Stevens Le says

        October 29, 2021 at 12:15 pm

        This can be doubled if your Instant Pot has room... maybe by a few mins but not by much.

        Reply
    2. Alyssa says

      November 11, 2020 at 2:02 pm

      This is so good!! I ended up using ground pork sausage, homemade bone broth, half cup rice and 1.5cups of frozen cauli rice, and then stirred in probably 1/4cup of hemp hearts because why not. Even hubby approved it, and he's picky with soups!5 stars

      Reply
      • Monica Stevens Le says

        November 12, 2020 at 10:20 am

        HECK YES!!!! This all sounds just fabulous ๐Ÿ™‚

        Reply
    3. Keri Eversole says

      October 20, 2020 at 10:09 am

      This is fast becoming one of our favorite recipes. We use ground turkey and we might switch between turkey and chicken occasionally. This recipe is super easy to make and isn't taxing either. Ingredients aren't hard to come by even where I live and it's a hearty soup that fills you up. It makes for great leftovers cold or warm. I haven't tried freezing yet but it sounds easy enough. Thanks for a great recipe that's perfect of any type of weather and easy to make!5 stars

      Reply
    4. Mary says

      January 24, 2020 at 5:47 am

      I have always wanted to make stuffed peppers and never have but let me tell you this took care of that craving ! Super easy, yummy and the kiddo and hubby loved it! This is becoming my new go to site for simple recipes where I have most items in hand and am not spending a fortune at the grocery for 1 recipe!5 stars

      Reply
    5. Kristen W. says

      January 12, 2020 at 2:28 pm

      This is amazing! I used grass-fed beef instead of ground chicken. I also used brown basmati rice and then added cauliflower rice at the end too.

      Reply
    6. Kim Wheeler says

      January 08, 2020 at 5:55 pm

      This Instant Pot Stuffed Pepper Soup is incredibly easy to make and very delicious! A great meal option when you are short on time, but want to make a tasty, nutritious meal for your family. Two thumbs up!5 stars

      Reply

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    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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