Best 9 Instant Pot Unstuffed Peppers Recipes

INSTANT POT UNSTUFFED PEPPERS

Steps:

• Turn your Instant Pot to the sauté function and add a couple tablespoons of water or broth to the pot. Place the onion, garlic, peppers, mushrooms, walnuts and all the seasoning inside. Then sauté for 2-3 minutes, until slightly softened.
• Add the remaining ingredients (broth, tomato sauce and rice), mix well and close the lid. Set the valve to the sealing position pressure cook for 22 minutes. (It will take about 8 minutes to build pressure before the pot begins counting down.) Once the timer is complete, let it naturally release for 10 minutes. Then quick release the remaining pressure and remove the lid when safe to do so. Enjoy.

INSTANT POT UNSTUFFED PEPPERS

Steps:

• Use the saute feature to brown your ground beef, onion and garlic in your Instant Pot (oil is optional); season as needed (salt, pepper).
• Drain any fat, making sure to keep the ground beef in the pot, and to the pot, add the bell pepper, rice, diced tomatoes with juice, tomato sauce, broth, and Worcestershire sauce (or substitute) - no need to be perfect, just dump in the pot.
• Give everything in the pot a good stir, and place the lid on the Instant Pot. Seal the valve. Set the timer for manual (high pressure) for 5 minutes.
• Once the pot beeps finished, natural release for 5 minutes, then do a quick release with any remaining pressure.
• Serve in bowls and top with shredded cheese . Refrigerate leftovers and enjoy within 48-72 hours.

INSTANT POT UNSTUFFED PEPPERS

Steps:

• Place your pressure cooker or instant pot on saute
• Cook the ground beef until crumbles and brown
• Pour in chopped tomatoes, rice, peppers, onion, beef broth, and tomato puree.
• Place your pot on Manual Low pressure for 12 minutes. ( or use rice button)
• Do a Quick Release
• Stir in cheese and serve.
• Use a gallon size freezer bag
• Add one Pound of prepared ground beef
• 28 oz chopped tomato
• 2 oz tomato puree
• 2 cups uncooked rice
• 3 peppers chopped
• 1 onion chopped
• 3 cups beef broth
• Freeze for up to 6months
• Place contents of freezer bag in the instant pot
• Cook on Manual High Pressure for 4 minutes.
• Do a quick release
• You can either use already prepared Rice and stir in Or
• Add 2 cups uncooked rice
• Manual low pressure for 12 minutes
• quick release
• Optional stir in cheese.

INSTANT POT UNSTUFFED PEPPERS

Steps:

• Set Instant Pot to Saute mode. Add olive oil, onion, garlic, carrots, and celery and cook for 2-3 minutes, or until onion is translucent and veggies are starting to soften.
• Add Italian spice, chili powder, rice, lentils, peppers, and water, and hot sauce and stir well.
• Pour in tomato sauce, and then top with spinach - DO NOT STIR!
• Put lid on instant pot, set valve to sealing, and cook on high pressure for 15 minutes, with a 10 minute natural pressure release.
• Release remaining pressure, remove lid, and transfer to a casserole dish. Spread cheese on top and broil 2-3 minutes, or until bubbly and browned. Top with basil if using, serve warm.

UNSTUFFED PEPPERS

Steps:

• Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.

INSTANT POT® CABBAGE ROLL CASSEROLE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is translucent, 5 to 7 minutes.
• Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and pepper. Stir occasionally until mixture starts to boil, 5 to 7 minutes. Make sure the mixture does not exceed the max fill line.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• While the cabbage-rice mixture is cooking, preheat the oven to 350 degrees F (175 degrees C).
• Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Then use the quick-release method by gently pushing the steam release knob towards the venting position without pushing it fully into position; release remaining pressure in short bursts.
• Remove the Instant Pot® lid and stir in 1 cup of Cheddar cheese.
• Combine tomato sauce, sugar, and remaining basil in a bowl. Pour 1/2 of the sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over the sauce, then spoon remaining sauce over top. Sprinkle with remaining Cheddar.
• Bake in the preheated oven until heated through, 25 to 30 minutes.

INSTANT POT® BEEF-STUFFED PEPPERS

Steps:

• Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot®) and select Saute function. Add beef and onion to the hot oil and cook until beef is browned and no longer pink, about 5 minutes. Remove from pot and drain.
• Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and taco seasoning. Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture.
• Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

INSTANT POT STUFFED PEPPERS

Steps:

• If the bell peppers don't sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each pepper. Remove and discard the stem, then finely chop the remaining flesh from the trimmed top. Scoop out the seeds and as much of the membranes as you can. Set the hollowed-out bell peppers aside.
• Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the ground beef, then cook, breaking up the meat with a wooden spoon into small pieces, until no longer pink, about 4 minutes more. Stir in the diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the tomato starts to break down and the mixture becomes thick and saucy, 3 to 4 minutes. Stir in 1 cup of the Cheddar and the rice until cheese is melted and rice is combined. Taste and adjust the seasoning with salt and black pepper. Turn off the saute function, then spoon the filling into the reserved bell peppers. Wipe out the Instant Pot bowl.
• Set the rack into the bottom of the pot, then pour in 3/4 cup water. Add the stuffed bell peppers (they should fit snuggly).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid, then top the stuffed peppers with the remaining 1/2 cup Cheddar, dividing evenly. Place the lid back on the pot and let stand until the residual steam melts the cheese, about 1 minute. Use tongs and/or a large spoon to transfer the stuffed peppers to a plate and sprinkle with the parsley.

INSTANT POT STUFFED PEPPERS RECIPE

Steps:

• Wash peppers, remove tops, remove seeds, and clean the inside well by removing gently all the veins.
• In a mixing bowl, combine raw meat, cooked rice, onion, tomato, garlic, tomato paste, seasonings, Worcestershire sauce, breadcrumbs, and parsley. Mix well to combine.
• Stuff the bell peppers equally with the mixture.
• Add a trivet or steamer basket to the Instant Pot.
• Add 1 cup of water and place the peppers onto the trivet/steamer basket.
• Close the lid, lock in place, and turn the knob to sealing. Hit the manual or pressure cook button and set for 5 minutes. Allow a 5 minutes natural release when cook time is up.
• Using the handles of the trivet or steamer basket, carefully remove the peppers from the pot.