Instant Pot Stuffed Peppers

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Instant Pot Stuffed Peppers is a delicious recipe that can be made in less than 30 minutes. Green peppers stuffed with ground beef, rice, onion, condiments, and seasoning. Try this recipe when you need a tasty recipe to serve your family. 

Instant Pot Stuffed Peppers has become one of my absolute favorite recipes. It is a complete meal in one with meat and vegetables. This recipe is my classic recipe for stuffed peppers with a few adjustments to make it in the instant pot or pressure cooker. The best part about this recipe is that it doesn’t require cooking the rice, beef, or green peppers beforehand. The instant pot takes care of all that for you. It’s like magic! 

What ingredients are needed for instant pot stuffed peppers? 

• Green bell peppers
• Lean ground beef
• Onion 
• Rice
• Ketchup
• Mustard
• Seasoned salt
• Garlic salt

What kind of rice do you need for instant pot stuffed peppers?

For instant pot stuffed peppers, you will need to use 1 cup cooked rice or ready rice. I used Uncle Ben’s Ready Rice Original Long Grain Rice. I did not cook the rice in the microwave before adding to the stuffing mixture. Feel free to use any ready rice or 90-minute rice that you prefer. 

Do you have to blanch peppers for stuffed peppers?

It is not necessary to blanch the peppers before stuffing for this recipe. Cooking the stuffed peppers in an instant pot will soften the peppers and cook the stuffing mixture at the same time. This recipe does not require the extra step or the use of another pot. 

How do I make instant pot stuffed peppers? 

Begin the recipe by washing 4 to 6 green bell peppers and cutting off the tops. Gently cut the ribs and seeds from the inside of each pepper. Remove all of the seeds by rinsing the inside with water or lightly banging on the counter. Set aside. 

In a large bowl, add the lean ground beef, chopped onion, rice, ketchup, mustard, seasoned salt, garlic salt and stir together until combined. 

Spoon the meat mixture into the peppers. Pack the mixture to ensure the peppers are full. It is perfectly fine if a little of the meat mixture peaks above the peppers.  

Using an Instant Pot or pressure cooker, insert the trivet and add one cup of water. Place in the stuffed peppers careful not to overcrowd. I was able to fit 4 peppers into my 6-quart cooker. 

Place on the lid and close it. Making sure the steam release knob is set to sealing and not venting. Cook using the manual setting. Set for five minutes. Allow the pressure cooker to naturally release for five minutes when the cooking time is up.

Using the handles of the trivet or tongs, carefully remove the stuffed peppers from the instant pot. Serve warm and store any leftovers in an airtight container in the refrigerator up to 3 days. 

What do I serve with stuffed peppers?

• Oven Roasted Broccoli 
• Southern Cornbread 
• Garlic Green Beans 
• Everyday Salad

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers is a delicious recipe that can be made in less than 30 minutes. Green peppers stuffed with ground beef, rice, onion, condiments, and seasoning. Try this recipe when you need a tasty recipe to serve your family. 

5 from 8 votes

Print Rate

Course: Main Course

Cuisine: American

Keyword: instant pot stuffed peppers, stuffed peppers

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 5

Calories: 344kcal

Author: LaKita Anderson

Ingredients

• 5 medium green bell peppers
• 1 pound lean ground beef
• 1 cup rice (cooked, 90-minute, or Ready Rice)
• 1/2 cup onion, chopped
• 1 cup ketchup
• 1 teaspoon mustard
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic salt

Instructions

• Begin the recipe by washing 4 to 6 green bell peppers and cutting off the tops. Gently cut the ribs and seeds from the inside of each pepper. Remove all of the seeds by rinsing the inside with water or lightly banging on the counter. Set aside.
• In a large bowl, add the lean ground beef, chopped onion, rice, ketchup, mustard, seasoned salt, garlic salt and stir together until combined. 
• Spoon the meat mixture into the peppers. Pack the mixture to ensure the peppers are full. It is perfectly fine if a little of the meat mixture peaks above the peppers.
• Using an Instant Pot or pressure cooker, insert the trivet and add one cup of water. Place in the stuffed peppers careful not to overcrowd. I was able to fit 4 peppers into my 6-quart cooker. 
• Place on the lid and close it. Making sure the steam release knob is set to sealing and not venting. Cook using the manual setting. Set for five minutes. Allow the pressure cooker to naturally release for five minutes when the cooking time is up. 
• Using the handles of the trivet or tongs, carefully remove the stuffed peppers from the instant pot. Serve warm and store any leftovers in an airtight container in the refrigerator up to 3 days. 

Nutrition

Calories: 344kcal | Carbohydrates: 49g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 1210mg | Potassium: 739mg | Fiber: 3g | Sugar: 14g | Vitamin A: 687IU | Vitamin C: 99mg | Calcium: 42mg | Iron: 3mg

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