This Instant Pot Stuffed Peppers Soup gives the classic stuffed pepper flavor a lighter, low-carb twist by swapping white rice for shredded cabbage. The ingredient list is short and straightforward, but the result is rich and satisfying. Perfect for cooler weather and for anyone looking for Keto, Whole30-friendly or simply vegetable-forward meals.
As the seasons change, our appetites often shift toward warmer, more comforting dishes. Soup is a welcome seasonal staple: it delivers warmth, is easy to make in large batches, and is an excellent way to include a variety of vegetables. In this recipe, cabbage becomes the low-carb stand-in for rice, absorbing flavors beautifully while adding fiber and texture.
Cabbage is often overlooked, but it’s versatile and mild, making it an excellent choice for soups and stews. Here it replaces rice to keep the dish lower in carbs while still delivering that classic stuffed-pepper profile—tomato, ground beef, and bell peppers—made easy in the Instant Pot.
This soup is similar to other cabbage-forward Instant Pot recipes, with the addition of colorful bell peppers for sweetness and visual appeal. It works well with ground beef, but you can swap in ground chicken or turkey if you prefer a lighter protein. The method is fast and forgiving, so it’s a great weeknight option.
Use fresh herbs and simple seasonings to keep the flavors bright. Finished with a garnish of parsley, cilantro or scallions and a sprinkle of chili flakes or freshly ground pepper, this soup becomes a comforting, flavor-packed meal.
How to make a low-carb Instant Pot Stuffed Peppers Soup
The recipe relies mostly on naturally low-carb ingredients. With a few simple swaps, you can keep it compliant with Keto or Whole30 plans.
- Set the Instant Pot to Sauté. Add olive oil, ground beef, diced onion and minced garlic. Sauté until the beef is browned and nearly cooked through, about 8–10 minutes. Season with salt, pepper and oregano.
- Stir in chopped bell peppers, broth and diced tomatoes. Mix well to combine.
- Turn off Sauté, secure the lid and set the vent to the locked position. Cook on High Pressure for 5 minutes. Allow a 10-minute natural pressure release (NPR), then carefully finish with a quick pressure release (QPR) to release any remaining steam.
- Open the pot, add the shredded cabbage, and stir. Cover and let the soup rest for 3 minutes to wilt the cabbage (or 5 minutes if using cauliflower rice). Serve hot, garnished with fresh herbs.
Substitutions and variations
- Cauliflower rice can replace shredded cabbage for a similar low-carb texture; if using cauliflower rice, let the soup rest for 5 minutes before serving.
- To remain Keto or Whole30 compliant, choose broths and tomato products that meet those program requirements.
- If you’re not following a low-carb plan, you can use 3/4 cup of uncooked white rice instead of cabbage; add the rice before pressure cooking.
- Swap ground beef for ground chicken or turkey for a milder, leaner version.
- Use any combination of red, yellow, orange, or green bell peppers depending on taste and color preference.
Other low-carb, Keto and Whole30 recipes to try
Try other simple, low-carb meals that pair well with this soup: jalapeño sliders, a chicken zucchini skillet, a creamy Tuscan salmon skillet, stuffed zucchini boats, or a sheet pan chicken and veggies dish. These recipes all emphasize vegetables and clean ingredients for nutritious weeknight dinners.
Serving suggestions
Toppings make soups memorable. Garnish bowls with fresh parsley, cilantro or scallions and add a crack of black pepper or red pepper flakes for heat. Sliced avocado, toasted seeds or nuts, and crunchy roasted chickpeas also add texture and substance.
Freezer and storage suggestions
This soup freezes well. For best texture, store the soup without shredded cabbage and add the cabbage when reheating or right before serving. Freeze in individual portions for easy thawing; glass containers with airtight lids also work well. For optimal quality, use within three months.
Instant Pot Stuffed Peppers Soup
Equipment
- Instant Pot
Ingredients
- 1 tbsp olive oil
- 1 lb grass-fed ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 tsp dried oregano
- 4 bell peppers, colored, chopped
- 32 oz broth (choose Keto/Whole30 approved if needed)
- 15 oz can diced tomatoes
- 2 cups shredded cabbage (or substitute cauliflower rice)
Instructions
- Set Instant Pot to Sauté. Add oil, ground beef, onion and garlic. Cook until beef is browned and almost cooked through (8–10 minutes). Season with salt, pepper and oregano.
- Add chopped bell peppers, broth and diced tomatoes. Stir to combine.
- Turn off Sauté. Secure the lid and lock the valve. Cook on High Pressure for 5 minutes. Allow a 10-minute natural pressure release, then quick-release any remaining pressure.
- Open the lid, stir in shredded cabbage, cover and let sit for 3 minutes (5 minutes if using cauliflower rice). Garnish with fresh herbs and serve.
Notes
* Use a Keto or Whole30-approved broth if following those plans.
** Cauliflower rice can be used in place of shredded cabbage.
Nutrition
Calories: 33 kcal | Carbs: 3 g | Protein: 1 g | Fat: 2 g | Sodium: 101 mg | Fiber: 1 g
Nutrition information is approximate.
Keyword: Instant Pot, Keto Soup, Stuffed Peppers Soup, Whole30
Course: Dinner, Soup
Cuisine: American
