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white bowl with stuffed pepper soup
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5 from 20 votes

Instant Pot Stuffed Pepper Soup

This Instant Pot Stuffed Pepper Soup is hearty, comforting and super easy to make. It's made using ground turkey, bell peppers, rice, and broth for the perfect heartwarming soup on a cold day.
Prep Time10 mins
Cook Time8 mins
Pressurize + Natural Release Time16 mins
Total Time34 mins
Course: Main Course
Cuisine: American
Keyword: asian noodle soup, stuffed pepper soup, stuffed peppers
Servings: 6
Calories: 267kcal
Author: Don't Mess With Mama


  • Instant Pot
  • Spatula


  • 1 lb ground turkey
  • 1 tbsp avocado oil
  • 3 bell peppers, diced diced
  • 2 cloves garlic minced
  • 1/2 onion finely diced
  • 5 cups chicken broth
  • 1 can tomato sauce 15 ounce can
  • 3/4 cup white rice medium grain
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes or to taste
  • 1/4 tsp sea salt or to taste
  • 1/4 tsp pepper or to taste


  • Set the Instant Pot to sauté mode. Add avocado oil, garlic and onion. Sauté for a few minutes.
  • Add ground turkey. Break up the meat and sauté until turkey meat is brown.
  • Once the turkey is cooked, add the chicken broth to deglaze the pot.
  • Add the diced peppers, rice, tomato sauce, and Italian seasoning.
  • Close the lid and pressure valve, and set to pressure cook for 8 minutes. Remember it takes about 8-10 minutes to come to full pressure first.
  • When it's done, allow the Instant Pot to naturally release pressure. This takes about 8-10 minutes.
  • Once the float valve is down (this indicates all pressure is released), open the lid and stir the soup. Add, salt, pepper and red chili flakes, to taste.
  • Optional: Serve topped with shredded cheese and gluten free bread.


Stovetop Directions

No Instant Pot? No problem. This stuffed pepper soup is just as delicious when cooked on the stove. Start by cooking your rice. Then sauté the onions in a large pot before adding the ground turkey. Once you have browned the meat, add the remaining ingredients (except the rice) and allow to simmer for 15 minutes. Once the rice is cooked, add it to the pot and continue to simmer for an additional 15 minutes before serving.


Calories: 267kcal | Carbohydrates: 31g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 793mg | Potassium: 922mg | Fiber: 3g | Sugar: 7g | Vitamin A: 761IU | Vitamin C: 57mg | Calcium: 47mg | Iron: 3mg