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 :)