Instant Pot Stuffed Peppers
How to make stuffed peppers in the Instant Pot.
It was a real thrill for me when I first figured out how to make stuffed peppers in the Crockpot. This dish is super yummy, with those tender peppers filled up with seasoned ground beef and rice and the cheese melting on top, but making them the old-fashioned way was always kind of a hassle. Browning the beef, mixing up the filling, stuffing the peppers, setting them in a pan of water, and then baking them for an hour – it was just too much work to do very often.
The Crockpot version made it all much easier. I could just fill up my peppers in the morning, set them in the crock, and have them ready and waiting at dinnertime. What could possibly be better than that?
I’ll tell you what: having them ready in under 20 minutes, without any more work!
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The Instant Pot makes it possible. All you have to do is hollow out your peppers, load in the filling, and set them in the Instant pot over a bath of water or broth. Nine minutes on the manual setting, five to release the pressure, and ta-da – your stuffed peppers are ready to serve.
So now, I can have my stuffed peppers whenever I want – and plenty of time to eat them.
Instant Pot Stuffed Peppers
- Rinse the peppers and cut off the top parts and remove all the membranes and seeds inside.
- In a bowl, combine together onion, tomatoes, ground beef, cooked rice, egg,1.5 cups of shredded cheese, salt, pepper, Italian seasoning, and minced garlic. Mix well to combine.
- Fill each pepper with the mixture. Add your broth or water to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers on top of the rack. Lock the lid. Turn the steam release to Sealing. Press Manual and set the time to 9 minutes. Let the pressure release naturally for 5 minutes, and then do quick release.
- Top pepper with the remaining shredded cheese. To help cheese melt faster, put lid back on for a couple minutes.
Tools used to make this Instant Pot Stuffed Peppers:
Instant Pot: This 6qt Instant Pot pressure cooker is always my go to!
Mixing Bowls: These bowls are pre-heated oven, microwave, fridge and freezer safe, and dishwasher safe.
Kitchen Knife Set: Every kitchen needs a set of great kitchen knives.
Instant Pot Stuffed Peppers
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Ingredients
- 5 bell peppers multiple colors
- 1 small white onion diced
- 15 oz can diced tomatoes
- 1 pound extra lean ground beef
- 2 cups cooked rice
- 1 egg
- 2 cup shredded cheese blend I used a cheddar jack blend, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon Italian seasoning
- 3 cloves garlic minced
- 1/2 cup broth or water
- dried or fresh parsley for garnish optional
Instructions
- Rinse the peppers and cut off the top parts and remove all the membranes and seeds inside.
- In a bowl, combine together onion, tomatoes, ground beef, cooked rice, egg,1.5 cups of shredded cheese, salt, pepper, Italian seasoning, and minced garlic. Mix well to combine.
- Fill each pepper with the mixture.
- Add your broth or water to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers on top of the rack.
- Lock the lid. Turn the steam release to Sealing. Press Manual and set the time to 9 minutes. Let the pressure release naturally for 5 minutes, and then do quick release.
- Top pepper with the remaining shredded cheese. To help cheese melt faster, put lid back on for a couple minutes.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Mary, I put my liquids in the microwave before adding to IP this greatly decreases the come to pressure time.
I seriously love this recipe. I’ve been making better homes and gardens recipe for 30 years. This is similar and way easier. I add cheese with the mixture and sprinkle with Parmesan. Thank you for a great, time saving recipe!!
I love this recipe and even the littles, grandkids, love it. I’ve made this quite a few times and find it easily adapts to other seasoning. Italian, Mexican, middle eastern… it always seems to work great!. My grandaughter turned me on to it, they love it to. Thanks for sharing. If I dont have leftover rice I use instant and it cooks perfectly in the peppers.
These were great. I ended up having a tad too much filling and may have overstuffed the peppers a bit as they ended up needing a few more minutes to cook. Will definitely make again!
I made as described and did not feel the beef was thoroughly cooked so I resealed and cooked for another 5 mins. Hoping this will help.
There was too much liquid in the peppers. The tomato sauce is not a good idea. Better with paste.