Instant Pot Stuffed Pepper Soup

5 from 2 votes

Easy to make, savory, hearty and flavorful vegan soup.

Course Soup, Soup/Stew

Cuisine American, Vegan

Keyword Instant Pot Stuffed Pepper Soup, Instant Pot Vegan Stuffed Pepper Soup, Stuffed Pepper Soup, Vegan Stuffed Pepper Soup

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 187kcal

Remove the lid from your Instant Pot, plug in and press the "Saute" button and add the oil.
Add the peppers and onions and saute for about 4 minutes with a pinch or two of salt, then add the garlic and cook for another 30 seconds.
Stir in the diced fire roasted tomatoes with green chilies, the tomato sauce, vegetable broth, onion and garlic granules, basil and oregano, salt and pepper.
Put the lid on the Instant Pot and turn the black pressure valve on top to sealing.
Press the "Manual" button and set for 15 minutes. Make sure it's set to High Pressure. When it beeps, press the "Cancel" button and wait for the pot to Natural Release the pressure before opening.
Once the pressure is released, press the Saute button with the lid off and stir in the frozen Beyond Meat "Beefy" crumbles or other frozen meat alternative crumbles and the already cooked rice. Cook, stirring frequently until heated through, about 3 to 4 minutes.
To serve, ladle about 2 cups of the soup into bowls and garnish with some chopped fresh parsley (optional)

If you refrigerate any leftovers, the soup will become a bit thicker when it's chilled. It's delicious to heat it up just as it is or, if you prefer, you can add more broth when reheating.
And if you don't have the canned diced fire roasted tomatoes with green chilies, you can substitute regular canned diced tomatoes with their juice and add a 4 oz. can of diced fire roasted green chilies and maybe a small sprinkle of red pepper flakes if you want a little more heat.
Also, you can substitute a can or 2 of black beans for the Beyond Meat beef crumbles if you prefer.
If you're not a vegan or vegetarian, substitute ground beef.