Instant Pot · Soup

Stuffed Poblano Pepper Soup

I love soup season and this hearty Instant Pot Stuffed Poblano Pepper Soup doesn’t disappoint! It’s a nice change from regular pepper soup made with bell peppers. Poblano peppers are popular in Mexican and Southwestern cooking, I think most notably for Chili Rellenos. Poblanos don’t have much of a bite, but this recipe can certainly be given a kick with a little extra seasoning.

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Instant Pot Stuffed Poblano Pepper Soup

Printable Recipe

Prep time: 15 minutes
Active cook time: 25-30 minutes (+ time to reach pressure  + 10 minutes natural release)
Serves: 4-6


1 Tbsp. extra virgin olive oil
½ medium red onion, diced
2 large Poblano peppers, seeded and diced
2 teas. garlic powder
1 Tbsp. Italian seasoning
Sea salt and black pepper, to taste
2 lbs. lean ground beef
3½ cup beef or chicken broth
1 28-oz. can crushed tomatoes with liquid
1 cup long-grain brown rice, uncooked
3 Tbsp. fresh parsley, chopped

To add more kick, add a few shakes each of cumin and chili powder, to taste.


  1. Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, Poblano peppers, garlic powder, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring continually, until the onions and pepper soften and develop a bit of color, approximately 4-5 minutes.
  2. Transfer veggie mixture to a medium bowl. Add ground beef and brown for 3-4 minutes, or until no longer pink inside, stirring occasionally. Turn the unit off and carefully drain any excess fat from the container.
  3. Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes, and brown rice. Stir to combine and season with salt and black pepper, as desired.
  4. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
  5. To serve, transfer soup to individual bowls and garnish with fresh chopped parsley, if desired. Enjoy!

Recipe Notes

You can easily substitute regular onion for red onion, powdered Broth Base with water for the broth, diced tomatoes for the crushed tomatoes and Mexican seasoning for the Italian seasoning.

Doesn’t that look delicious?


7 thoughts on “Stuffed Poblano Pepper Soup

  1. I had to actually look up this type of pepper, lol. I find it interesting that at times you can have a spicy one pop up in the crop! I may have to try this recipe. I’m sure in AZ I should be able to find these peppers somewhere!

    Liked by 1 person

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