Pressure Cooker Vegetarian Stuffed Pepper Soup

gluten freevegetarian
Pressure Cooker Vegetarian Stuffed Pepper Soup

If you love stuffed peppers, you’ll love this soup version that’s also vegetarian! Spiralized peppers, brown rice, carrots, onions, and celery are cooked in the pressure cooker with tomatoes and broth for a delicious and healthy soup.

Vegetarian Pressure Cooker Soup

One of the first recipes my mother made me when I came home from college and told her I was a vegan (ha!) was a vegetarian stuffed pepper. It was absolutely delicious and made me excited for my new plant based journey.

Pressure Cooker Vegetarian Stuffed Pepper Soup

Stuffed pepper soup is exactly what it sounds like – it’s all the ingredients of a stuffed pepper (including the pepper!) cooked in a soup. The version my mother made me had quinoa, but I wanted this to be more filling as a soup, so I am using brown rice here. The rice is frozen, to make this recipe even easier!

The cheese is always optional, BUT I think it really adds to that “stuffed pepper” flavor and consistency – and adds more protein to the meal. It’s just a comforting bowl of soup that’s packed with nourishing ingredients.

Pressure Cooker Vegetarian Stuffed Pepper Soup

If you’re not a vegetarian and want to hearty this up, you can try this meat version, using ground turkey (you could sub in ground chicken or beef, also.)



Pressure Cooker Vegetarian Stuffed Pepper Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 1 tablespoon extra virgin olive oil
  • 2 celery ribs diced
  • 1 small red onion diced
  • 3 bagged carrots diced
  • 3 garlic cloves minced
  • salt and pepper
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 3 bell peppers Blade A, noodles chopped roughly
  • 2 cups frozen brown rice I like Trader Joe’s organic brown rice
  • 3 cups vegetable broth low sodium
  • 1 14oz can diced tomatoes, with juice
  • 1 14oz can tomato sauce
  • 1 bay leaf
  • optional: shredded mozzarella cheese to garnish


  • Turn your pressure cooker on to the Saute function. When the display reads ‘Hot’, add the oil, then the celery, carrots, onions, garlic, season with salt and pepper, and cook for 3-5 minutes or until soft. Add in the Italian seasoning and red pepper flakes. Add the spiralized peppers and stir. Add in the frozen rice, broth, tomato sauce, diced tomatoes, and bay leaf.??
  • Place the lid on the pressure cooker and lock in place. Set the steam release knob to the Sealing position. Press cancel and then press Pressure Cook/Manual setting and set for 5 minutes on high pressure. Once the cooking cycle is done, let the pot sit for a mostly natural release. After 5 minutes, turn the steam release knob to the Venting position and release any remaining steam/pressure.??Serve.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Anonymous says:
Any tips to modify this for stovetop or slow cooker and if we can’t use frozen rice (pre cooking rice and adding in or cooking raw rice in the soup?) thanks!
Meaghan says:
Cook on the stovetop for 15-20 minutes and add cooked rice in, we're not sure about how long to cook with the raw rice!
Valerie says:
If you don't have frozen rice, can you use uncooked rice and keep the same cooking time in the instant pot or adjust?
Meaghan says:
We haven't tested it that way, so we're not sure, we apologize! But we always encourage experimenting. Let us know if you do try!
Valerie says:
Can we use uncooked brown rice and keep the pressure time the same or adjust?
Meaghan says:
We haven't tested it that way, so we're not sure, we apologize! But we always encourage experimenting. Let us know if you do try!
Valerie says:
I tried doing this with uncooked rice since I didn't have frozen, and it worked! I made some modifications: I used 1 cup of uncooked "quick cook" brown rice. I also added soy crumbles for some extra vegan protein. I set the instant pot to manual pressure for 14 minutes, natural release for 5. Came out beautifully!
Meaghan says:
Thank you so much for sharing! This is wonderful to know!
Kermeka says:
I made this with 1 cup of quinoa in the instant pot and used the same cooking instructions as the origins, recipe (5 min pressure cook, let sit for 5 min and then release) and it turned out great :) just sharing in case anyone else wants to try it out with quinoa instead of rice.
Kay says:
Made this tonight. Delicious! Thank you!

Meaghan says:
Amazing job!! Love seeing your photo!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.