Instant Pot Stuffed Bell Peppers I have made stuffed peppers regularly since I got married 52 years ago. But when I got my IP, I sought out new recipes and found this one, by Sandy Clifton, that I have modified slightly for my family’s tastes. I love that it cooks so quickly!


  • 1 cwater (for instant pot)
  • 4 mediumbell peppers, any color
  • 1 ccooked or parboiled rice
  • 1/2 lblean ground beef
  • 1egg, beaten
  • 1 1/2 tspgarlic powder
  • 1/2 smallonion, diced
  • 1 tspsalt
  • 1/2 tspblack pepper
  • 3 Tbspdry bread crumbs (can use seasoned)
  • 2 tspitalian seasoning
  • 2 tsppaprika (optional)
  • 2 tspworcestershire sauce
  • 1 cshredded cheese, divided in half (i use colby jack)
  • 14 ozcan tomato sauce, divided in half

How to Make Instant Pot Stuffed Bell Peppers

  1. Pour the cup of water into the Instant Pot. Place a trivet in the pot for the peppers to sit on. They will be sitting above the water.
  2. Cut off the tops of the peppers. Deseed and remove the membrane.
  3. Add the rice to a bowl. Add raw ground beef and all other ingredients (EXCEPT for 1/2 of the tomato sauce and 1/2 of the cheese) to the bowl. Mix well to combine with rice.
  4. Loosely fill each pepper with enough meat mixture to just above the rim of the pepper. Place stuffed peppers on the trivet in the Instant Pot. (I use my wire mesh basket so that I can just lift it out without the peppers falling off.)
  5. Pour remaining tomato sauce on top of the peppers.
  6. Place lid on the pot and lock in place; set the steam release knob to the sealing position.
  7. Press the Pressure Cook/Manual button, and set the time to 9 minutes on high pressure.
  8. When the cooking cycle ends, do a quick release by carefully turning the steam vent knob to the venting position. When the pin in the lid drops and all of the remaining pressure is released, you can open the lid.
  9. Using an instant read thermometer, check the internal temperature of the peppers. The temperature should be at least 160^.
  10. If the peppers are not at 160^, put the lid back on and wait for 2-5 minutes and then check again.
  11. When peppers are finished cooking, sprinkle the reserved cheese on top and close the lid for a few minutes until the cheese melts.
  12. To serve, remove peppers from the Instant Pot with tongs.


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