spooning vegetarian instant pot stuffed pepper soup from white bowl
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5 from 3 votes

Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup - Gluten-free, Vegetarian, easy, comforting and hearty soup which is made with simple and basic ingredients.
Course Main Course, Side Dish
Cuisine American
Keyword Instant pot Stuffed pepper soup, Vegetarian stuffed pepper soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 People
Calories 177kcal
Author Dhwani


  • 1 tbsp - Olive oil
  • 1 tsp - crushed Garlic
  • 1/2 cup - Onion diced
  • 1/4 cup - Celery chopped
  • 3 cups - bell peppers green, red, yellow and orange, chopped into cubes
  • 1/2 cup - Basmati rice
  • 1/2 cup - Red lentils
  • 1 cup - Tomato Sauce
  • 1 cup - diced tomatoes
  • 5 cups - Vegetable stock
  • Salt to taste
  • 2 tsp - Red Pepper flakes
  • 1 tbsp - Rosemary
  • 1 tsp - Italian seasoning


  • Turn On the saute Button of your IP.
  • Heat oil. Add garlic, onion, and celery. Saute for a few seconds.
  • Now add all the ingredients (Basmati rice, Tomato Sauce, Diced tomatoes, Vegetable stock, Salt, Red Pepper flakes, rosemary, Italian seasoning, Red lentils).
  • Stir well and close the lid, vent valve on sealing position.
  • Turn off the saute button. Press the manual/pressure button and set the IP on 5 minutes under high pressure.
  • Once cooking time is done, let the pressure release naturally.
  • Open the lid, stir the soup.
  • Spoon into bowls and garnish with all your favorite toppings. ENJOY!
  • I encourage you to make more. Leftovers are fantastic and even more flavorful than the first day. :)



  • You may use any color bell peppers.
  • I used 1/2 cup of rice and the soup was thick and hearty. If you want it to be soupier, I suggest using 1/4 cup of rice (or even less if you want it to be lighter) or increase the liquid.
  • Adding some fresh herbs like Rosemary adds more flavors.
  • I prefer to use Basmati or Jasmine rice. It gives a nice aroma.
  • Don't forget to wash the uncooked rice before adding it to the soup.
  • Use red lentils only. If you want to use whole lentils (Green or brown) your cooking time will differ.
  • You may add a little bit of sugar too to cut the sourness.
  • For vegan version, just skip the cheese or use vegan cheese for garnishing.

Can we use something else other than white rice?

Yes, you can use brown rice, quinoa or blend of wild rice. But the cooking time will vary.

Quinoa -

If you are going to use quinoa, the cooking time will be the same.

Brown rice -

For brown rice, let the soup cook for 15 minutes under high pressure and let the pressure release naturally.

For Wild Rice Blend  -

Cook it for 20 minutes under high pressure, let the pressure release naturally.
For More FAQS, please scroll above the recipe card.


You can top the soup with
  • Your choice of cheese
  • Sour cream
  • Green onions
  • Parsley
  • Or tortilla chips.


Serving: 1serving | Calories: 177kcal | Carbohydrates: 35g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1126mg | Potassium: 619mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3243IU | Vitamin C: 105mg | Calcium: 59mg | Iron: 3mg