How To Make Stuffed Peppers In An Instant Pressure Cooker, & Recipe For Parmesan Risotto Stuffed Peppers

I don’t know why, but I was a little nervous when I first attempted to make stuffed peppers in my Instant Pot.

Though after doing it a few times, I’m no longer intimidated by the process, there’s really not a learning curve if you just follow the steps and are confident.

I’m hoping by sharing how to make these stuffed peppers in an Instant Pot, it will make you more confident to branch out of your comfort zone too.

Before we dive into the process of making these yummy peppers, I wanted to share with you all links to five of my other delicious recipes:

• Instant Pot Ham and Potato Soup
• Slow Cooker Buffalo Chicken Pasta
• Costco Chicken Bake Recipe (the legit real recipe from Costco)
• Slow Cooker Spaghetti
• Slow Cooker Chicken Bacon Ranch Mac ‘N Cheese

Now We Get Back To Learning How To Make Stuffed Peppers In An Instant Pressure Cooker, & I Give You My Recipe For Parmesan Risotto Stuffed Peppers

Ok…here we go!

How To Make Stuffed Peppers In An Instant Pressure Cooker:

I’m going to show you using my recipe…but of course, it’s going to be nearly the same process for whatever stuffed peppers recipe you decide to go with.

Start by adding your oil/butter and turn the Instant Pot on Saute mode.

Chop your onion, add it to the Instant Pot, and saute it for a couple of minutes.

Chop your mushrooms, add them to the Instant Pot, and continue to Saute for another minute. Stir as needed when Sauteing.

Pour the rice into the inner pot and stir on Saute mode for 2-3 minutes.

Add in the chicken stock, a little at a time, scraping the bottom of the pot as you mix. Remove, set aside, and wash out the pot.

Cut the tops off of the peppers, and remove the seeds. Arrange peppers in a pan that will fit in the inner pot.

Pour water into the inner pot, and then add the trivet to the pot.

Scoop stuffing mixture into the peppers. It will have a lot of liquid in it. Add any extra mixture to additional peppers, to the pan the peppers are in, or to an extra pan.

Lower the pan with the peppers into the Instant Pot with a sling(I just used foil as a sling just be careful not to burn yourself).

Set the pressure valve to sealing, and then set for a manual high pressure time of 5 minutes.

At the end of the cooking time, allow for a quick pressure release.

I’m sure there are many ways to make stuffed peppers in an instant pressure cooker…this is just how I do it.

Feel free to comment below any variations or things that you would do differently.

Garnish your peppers as desired, and serve!

Instant Pressure Cooker Parmesan Risotto Stuffed Peppers

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 9 minutes

Total Time: 29 minutes

Easy and delicious stuffed Peppers made in the instant pot pressure cooker.

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Ingredients

• 2 Tablespoons Salted Butter
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Small Yellow Onion (chopped)
• 1 Cup Mushrooms (chopped)
• 2 Cups Arborio Rice (Risotto)
• 4 Cups Chicken Stock
• 4 Large Bell Peppers (any color)
• ½ Cup Parmesan Cheese, plus additional to garnish (freshly grated)
• 1 ½ Cups Water

Instructions

1. Add butter and oil to inner pot and turn on the saute mode.
2. Add chopped onions and saute for 1-2 minutes before adding the mushrooms. Stir the
mushrooms in and saute for another minute.
3. Pour the rice into the inner pot and stir on saute mode for 2-3 minutes.
4. Add in the chicken stock a little at a time, scraping the bottom of the pot.
5. Cut the tops off of the peppers, and remove the seeds. Arrange peppers in a pan that will fit
in the inner pot.
6. Pour water into the inner pot, and then add the trivet to the pot.
7. Scoop risotto mixture into the peppers. It will have a lot of liquid in it. Add any extra mixture
to additional peppers, to the pan the peppers are in, or to an extra pan.
8. Lower the pan with the peppers into the Instant Pot with a sling.
9. Set the pressure valve to sealing, and then set for a manual high pressure time of 5 minutes.
10. At the end of the cooking time, allow for a quick pressure release.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 390 Total Fat 16g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 8g Cholesterol 33mg Sodium 621mg Carbohydrates 48g Net Carbohydrates 0g Fiber 2g Sugar 8g Sugar Alcohols 0g Protein 14g

These caloric amounts are automatically estimated by a plugin on my site.

See, they’re pretty dang easy to make and oh so tasty!

This is one of those recipes that I like to make on a chilly day, but it’s also not too hot to make any time of year.

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Here are five of my other recipes that you may also like:

I thought I’d give you another option for a Pinnable image for Pinterest too, so here is a pinnable image that is just for the Peppers recipe as well…happy pinning.