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5 from 3 votes

Instant Pot Stuffed Peppers

This recipe for Instant Pot Stuffed Peppers takes a classic and decreases the cooking time drastically! The peppers are stuffed with ground pork, ground beef, rice, and a mixture of delicious seasonings.
Course dinner, Main Course
Cuisine croatia
Prep Time 10 minutes
Cook Time 9 minutes
Pressure building 8 minutes
Total Time 27 minutes
Servings 4 peppers
Calories 448kcal
Author Alexandria Drzazgowski

Equipment

Ingredients

  • ½ cup long grain white rice
  • ½ cup chicken broth
  • ½ lb ground pork
  • ½ lb ground beef
  • 1 egg
  • ½ onion chopped
  • 1 tsp garlic minced
  • ½ cup canned tomato sauce separated in ¼ cup measurements
  • 2 tsp dried mint
  • ½ tsp oregano
  • ½ tsp salt
  • 2 tsp paprika
  • 4 bell peppers

Instructions

  • Add the rice and chicken broth into the pot at the same time. Put the lid on and turn the pressure to MANUAL or HIGH. Cook for 6 minutes. When the cooking cycle is complete, perform a quick release. The rice should be mostly cooked, but not completely. Set aside.
  • In a large bowl, combine the ground pork, ground beef, rice, egg, onion, garlic, ¼ cup tomato sauce, mint, oregano, salt, and paprika. Use a wooden spoon or your hands to combine everything.
  • Use a knife to cut the tops off of each bell pepper. Cut a circle around the top rim of each pepper. Discard the top/stem. Scoop out any remaining seeds.
  • Divide the meat mixture into 4 parts. Stuff each pepper with the filling.
  • Pour 1 cup of water into the bottom of your Instant Pot. Insert the trivet. Place each stuffed pepper onto the trivet. Spoon about 1 tbsp extra tomato sauce onto the top of each pepper.
  • Add the lid onto the Instant pot and hit MANUAL or HIGH. Cook for 9 minutes. When the cooking cycle is complete, perform a quick release. The peppers should be easily pierced by a fork. If not ready, pour a bit more water into the bottom of the pot and cook for an additional 2-3 minutes.
  • Enjoy! Leave a comment on this post letting me know what you thought :)

Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 
Recipe was made using an 8 qt pot.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 30g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 652mg | Potassium: 770mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4031IU | Vitamin C: 161mg | Calcium: 57mg | Iron: 3mg