Pressure Cooker Stuffed Pepper Sausage Soup is a hearty recipe made in your Instant Pot, perfect for an easy family friendly dinner. Mild Italian sausage, rice, vegetables and a light tomato and beef broth come together for a rich and delicious meal everyone will love!
Instant Pot Sausage Soup
This Pressure Cooker Stuffed Pepper Sausage Soup is all of the best parts of stuffed peppers turned into soup form! I have made this soup on multiple occasions in my Instant Pot for family and friends and it has been a hit all around.
Stuffed peppers are a classic recipe, but they are a little more time consuming than a simple soup. Take all the great flavors of stuffed peppers and enjoy them in this easy 30 minute soup recipe! Another great shortcut to enjoying stuffed peppers is this Easy Stuffed Pepper Skillet.
Family Friendly Pressure Cooker Recipe
I made this comforting soup over a holiday weekend for my family for something a little lighter after a big turkey meal the day before. My mom turned her nose up at it and asked why I always have to make “different” stuff. I insisted it wasn’t odd, as it is a tomato, sausage, rice and veggie soup essentially!
She begrudgingly tried a bite of the Sausage Soup and to her surprise she was a big fan! The rest of my annoying family made similar comments to the effect of “I was surprised that I liked it so much”.
They can rarely just give anyone’s cooking a compliment without the backhanded assumption that they aren’t going to like it. Despite their ungratefulness, this Pressure Cooker Soup was a big hit and I have made it on subsequent family gatherings to the same tentative praise.
Cheesy Stuffed Pepper Sausage Soup
You can keep this Pressure Cooker Stuffed Pepper Sausage Soup dairy free and a little lighter by leaving off the shredded cheese on top, but that really finishes it off nicely in my opinion.
I have enjoyed this sausage soup with shredded Provolone, Cheddar, Farmer’s cheese and every last one of them was a wonderful finish to the hearty soup.
What to serve with Stuffed Pepper Soup?
A loaf of crusty bread is an absolute must for me with any soup recipe, so I grabbed a few different loaves of crusty bread from the grocery store. I popped them in the oven for some soft and warm bread to serve with the sausage soup.
If you want to make this soup a complete meal, a salad is another great serving option. Try one of these delicious salads with the stuffed pepper soup for a wholesome dinner.
Large Batch Recipe
This Pressure Cooker Stuffed Pepper Sausage Soup make a very large batch, serving 8-10 people, so it is a great meal for a crowd. I use my 6 quart Instant Pot to make this recipe, but when I was using my mom’s 5 quart IP, it wasn’t quite big enough.
I left out just enough beef broth until it reached the max line. After it was all cooked and the pressure was released, I just added in the remaining beef broth to the pot. It worked like a charm.
Can I freeze sausage soup?
If you aren’t serving a big family or crowd, you can freeze up this soup for another meal at a later time. The first time I made the soup for just myself and packed up individual servings in these food storage containers for easy meals when I am on maternity leave.
They are microwave safe so I can just grab one from the freezer and let it thaw in the refrigerator. When I was ready for a quick meal in between dealing with two babies, I could easily heat it in the microwave. That was about as far as I ever got with meal prepping despite my good intentions.
If you don’t want to deal with such a large batch of soup, you could certainly cut the recipe in half and keep the cooking time the same.
More Stuffed Pepper Recipes!
If you love stuffed peppers as much as I do, be sure to check out some more variations on the classic recipe here,
- Low Carb Southwest Stuffed Peppers
- Mediterranean Lamb & Couscous Stuffed Peppers
- Lasagna Stuffed Peppers
- Philly Cheesesteak Stuffed Peppers
- 1 lb. mild Italian sausage
- 2 bell peppers, your choice of colors, diced
- 1 large yellow onion, diced
- 2 tsp. fresh diced garlic
- 24 oz. marinara
- 1 tsp. sea salt
- 1 tsp. dried Italian seasoning
- 1 tsp. Worcestershire sauce
- 14.5 oz. can fire roasted diced tomatoes
- 1 c. dry Basmati rice
- 8 c. beef broth
- 8 oz. shredded cheese, Provolone, Cheddar, etc.
- Turn your 6 quart or larger* Instant Pot to saute. Add the sausage and cook for 3 minutes while breaking apart. Add the onion, bell peppers and garlic to the pot and saute for an additional 5 minutes.
- Add the remaining ingredients and give them a quick stir. Place your lid on your Instant Pot and turn the vent to pressure. Manually set your pot to high pressure for 10 minutes.
- When the time is up, turn the vent to steam to quick release the pressure.
- Serve topped with shredded cheese.
- *If you are using a 5 quart Instant Pot, leave out a few cups of beef broth and add back when the soup is done cooking.
Any variety of white long grain white rice will work.
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Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 426Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 57mgSodium: 2376mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 25g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.