Best Instant Pot Stuffed Peppers [VIDEO]

Catalina Castravet
By Catalina Castravet

Instant Pot Stuffed Pepper is the perfect blend of ground beef seasoning and rice. This meal is very easy to make and cooks in a fraction of time in the Pressure Cooker. 

Instant Pot recipes are a staple around here. I love the convenience of it, and that I can make most of the meals in a fraction of the time. Among our most popular recipes are Orange Chicken, IP Ribs and Mongolian Chicken. Since my Stuffed Bell Peppers recipe was so well received, I have added for you a Stuffed Pepper Soup recipe and also an oven-baked version them.

Best Instant Pot Stuffed Peppers Recipe

Easy Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers are one of my favorite dishes to make in my multi-cooker. You see, I grew up eating lots of stuffed peppers, they are highly popular in Eastern Europe. But lately, I started making this dish in the pressure cooker, and could not be happier. The cooking process is so much easier and faster.

Using my trick for cooking perfect rice in the Instant Pot this recipe becomes so easy to make. Many pressure cooker recipes for Stuffed Peppers require you to have pre-cooked rice on hand. Well, that makes sense, but the problem is, when I cook using my Pressure Cooker, I really don’t want to turn on the stove and cook the rice.

I am also not a huge fan of directly cooking the rice in the pressure cooker’s stainless steel insert, as it sticks to it sometimes. I know, first world problems. Also, the water to rice ratio has to be perfect, that drives me mad sometimes, as in some cases it just does not work as I intend it to!

Ingredients you need to make this recipe at home:

Kitchen tools you need to make this Instant Pot Stuffed Peppers recipe:

Easy Instant Pot Stuffed Peppers

How do you cook the rice for Stuffed Peppers

The only way I cook rice in my Instant Pot is using a fool-proof method, that requires just a small investment – I always use my one of my Stackable Pots. The rice comes out perfect all the time because you add the right amount of water to the Stackable Pot and you add water to the IP, for it to come to pressure and do its own thing.

This way, the rice gets steamed to perfection, every grain perfectly cooked. Bonus points for the pot being super easy to clean, so you can instantly start making the Instant Pot Stuffed Peppers recipe.

How do you make Pressure Cooker Stuffed Peppers:

The recipe that I have for you is very easy to follow, and if you use my rice cooking fool-proof method, you are guaranteed to have a fantastic meal when you are done. Making this delicious dish in the pressure cooker is a tasty way of cooking them, as you can control the temperature, time and moisture, so you end up with perfectly cooked stuffed peppers.

  1. You have to start by cooking the rice, you can also use pre-cooked leftover rice, or you can use those 90 seconds Instant Rice packages if you enjoy them.
  2. You have to wash, clean and core the bell peppers. Using different colors will make your dinner very pretty.
  3. The next step is combining all the ingredients and stuff the bell peppers.
  4. Then, add the bell peppers to the pressure cooker and cook.
  5. To make the pepper even more delicious, top them with marinara sauce and sprinkle some cheese on top. Next, broil them for a few minutes for the cheese to melt. Garnish with parsley and serve.

How do you make Oven Baked Stuffed Peppers

If you don’t have an Instant Pot or would rather make these peppers in the oven, I have the perfect oven-baked Stuffed Peppers recipe for you. The preparation time is about 30 minutes and you have to bake them for 60 minutes.

Pressure Cooker Stuffed Peppers

How long do you cook Stuffed Peppers with raw meat

  • If baking in the oven – you will need to bake for about one hour until the pepper is tender, but not mushy.
  • If cooking in the Instant Pot or other electric pressure cookers – you need to cook for 7 minutes on High Pressure followed by 5 minutes Natural Pressure Release. Follow the recipe notes below for detailed steps.
  • If cooking in the slow cooker – cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.

What type of meat can you use to make Stuffed Peppers?

You can use ground beef, ground chicken or turkey, you can also use ground sausage.

How to make Vegetarian Instant Pot Stuffed Peppers?

  • Just replace the beef with chopped mushrooms, preferably sautéed. Cooking time stays the same.
  • You can also add more rice, or canned (drained and rinsed) beans, cooked lentils would work as well. Cooking time stays the same.

How To Make Instant Pot Stuffed Peppers

How to store stuffed peppers

Refrigerate the peppers in airtight containers or resealable plastic bags. Properly stored, cooked stuffed peppers will last for 3 to 5 days in the refrigerator.

How to freeze stuffed peppers:

    1. Fully cook the Instant Pot Stuffed Peppers, and if you intend on freezing them, do not top with marinara sauce and cheese.
    2. Then, fully cool them before freezing.
    3. You can freeze the peppers by adding them to a freezer-safe dish. Cover well in aluminum foil and then wrap the dish fully in plastic wrap or better if you have freezer wrap. Make sure the dish is fully covered in a wrap to avoid exposing the peppers directly to the cold.

You can also freeze each pepper individually by wrapping it in plastic wrap or better in freezer wrap and adding it to a freezer bag.

Properly frozen the stuffed peppers can be stored in the freezer for up to 3 months at 0 degrees F or less.

How to cook frozen stuffed peppers:

  • If you have time, thaw peppers in the refrigerator for several hours before cooking. It’s ok if you don’t, you can cook frozen stuffed peppers as well.
  • Preheat oven to 350 degrees F.
  • Then, remove the wrapping from the peppers and add them to a baking dish, leaving enough room between them.
  • Bake for about 20-30 minutes for frozen peppers or until heated through and about half the time for thawing.
  • Use a fork to taste the stuffing, to ensure that it has been heated through.

Save Recipe
5 from 12 reviews
Best Instant Pot Stuffed Peppers
Author: Catalina Castravet Serves: 6 servings
Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hr

Ingredients

Perfect Instant Pot Rice:

  • 1 cup  basmati rice  (uncooked)
  • 2 cups  water 
  • 1 tablespoon  olive oil 
  • 1/4 teaspoon  salt 

Stuffed Bell Peppers:

  • 5  medium or 4 large bell peppers 
  • 1 lb  ground beef  (chicken or turkey)
  • 1 - 1 1/2 cups  cooked rice*  (see notes)
  • 1  small sweet onion  (diced)
  • 1  small tomato  (diced)
  • 1 tablespoon  minced garlic 
  • 1 tablespoon  tomato paste 
  • 1 teaspoon  paprika 
  • 1 teaspoon  oregano 
  • 1 teaspoon  Italian seasoning 
  • 1/2 teaspoon  salt  (or more based on preference)
  • 1/2 teaspoon  ground black pepper 
  • 1/4 teaspoon  red pepper flakes 
  • 1 tablespoon  Worcestershire sauce 
  • 1 tablespoon  breadcrumbs 
  • 2 tablespoons  fresh parsley  (chopped)
  • 1 cup  water 

Optional Garnish:

  • 8 tablespoons  marinara sauce 
  • 8 tablespoons  shredded mozzarella cheese 
  •  Fresh parsley  (chopped)

Instructions

Perfect Instant Pot Rice:

  1. Add the rice, olive oil, salt and the 1 cup of water to an Instant Pot safe dish. Stir to combine. Cover with foil and pinch a few holes or use my favorite Stackable Pot.

  2. Add a long-legged trivet to the Instant Pot and the remaining 1 cup of water.

  3. Add the pot with the rice onto the trivet.
  4. Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.

  5. Carefully remove the dish with the rice from the Instant Pot. Let it stand for 10 minutes, remove the foil and fluff up the rice using 2 forks.
  6. Measure 1 - 1 1/2 cups of cooked rice for the Stuffed Peppers and store the rest.

  7. Rinse the Instant Pot stainless steel insert.

Stuffed Peppers:

  1. Wash the peppers, cut off their tops (I like to keep them to use when serving the peppers), remove the seeds and clean the inside well by removing gently all the veins.
  2. You can brown the beef in a skillet or in the Instant Pot before mixing it with the rest of the ingredients. I prefer to skip this step and save time by using raw ground beef.

  3. In a large bowl combine all the ingredients starting with the ground beef - up to the chopped parsley. Stir well to fully combine.
  4. Stuff the prepared peppers equally with the mixture.

Cook:

  1. Add a trivet with handles to the IP or a steamer basket.

  2. Add 1 cup of water and arrange the peppers onto the trivet.
  3. Close the lid and pressure cook at High Pressure for 7 minutes + 5 minutes Natural Release. Turn off the heat. Release the remaining pressure manually and carefully open the lid.

  4. Using the handles of the trivet or steamer basket, carefully remove the peppers from the pot.

Optional Garnish and Broiling:

  1. Turn on the oven broiler.
  2. Add stuffed peppers to a baking dish.
  3. Top each pepper with 2 tablespoons of marinara sauce and 2 tablespoons of shredded mozzarella cheese.
  4. Transfer the baking dish into the oven under the broiler and cook for 1-2 minutes, until the cheese is fully melted.
  5. Remove from oven, garnish with freshly chopped parsley and serve.

Notes:

*The recipe makes enough mixture to stuff 4-5 large bell peppers. You can cook them in batches, if you have more medium bell peppers that won't fit all in the Instant Pot. To make less filling, just enough to stuff 4 medium bell peppers, either use 1 cup of cooked rice instead of two, or use less ground beef, instead of 1 lb.

0 Calories: 426 Carbohydrates: 55 Protein: 23 Fat: 22 Saturated Fat: 8 Cholesterol: 69 Sodium: 651 Potassium: 727 Fiber: 4 Sugar: 9 Vitamin A: 3835 Vitamin C: 136.6 Calcium: 173 Iron: 3.4
Save Recipe

Easy Instant Pot Stuffed Pepper with Beef and Rice
Easy Instant Pot Stuffed Pepper with Beef and Rice

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Comments

Leave a reply

Ann Snook-Moreau

Stuffed peppers are one of my favorite meals! I wish my husband liked them more haha. I also really need to get an Instant Pot . . . I have heard so much praise for them and there are tons of recipes online that I am dying to try!

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Guillem

I LOVE pot stuffed peppers. I learned a recipe from a greek friend of mine and it was a pain in the ass. I’ll definitely tey yours!

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Deborah Cruz

I don't have an insta-pot but these do sound and look delicious. I too grew up eating a lot of stuffed peppers. My mom made them all the time. I loved them. It's so weird that I never make them. Your recipe looks so delicious that I am pretty sure that I will be making them soon. Great recipe and photos.

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SHELLEY R KING

This makes me want to use my insta pot. I will be honest. I have had one since last Christmas and have not opened it. I am so ashamed. This recipe looks fabulous! We have baked stuffed peppers in the past but this looks so much better.

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Bring it out, you will love it. Mine arrived last week from QVC and we have already used it at least 3 times a week. Google Instant Pot recipes and watch how easy the dinners are to make.

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Crystal Mendez

One of my favorite kitchen gadgets is my instant pot - I've perfected my rice in there and now I whip some up every Sunday to have on hand for easy meals. This recipe looks great - I never thought of making stuffed peppers in there. I love how easy the instant pot is cook with. My bff on the other hand can't get the hang of her instant pot and rarely uses it :( I'll have to send her this recipe to try.

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Can you tell your perfected way of making rice? I don't have the pot inserts.

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Nadalie Bardo

What, this is amazing, I never ever thought of this. We haven't made stuffed peppers in forever and I was just lamenting on how I never use my instapot anymore. So giving this a try this weekend!

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Tami Qualls

I have had an instant pot for almost a year now. I did not know that I could make stuffed peppers. Awesome. Now, all I need to get are the stackable pots for my instant pot.

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Rodika

I love stuffed peppers they are yummy and pretty healthy. I tried your recipe in the Instant Pot and really fell in love with it. Its so easy and quick compared to conventional way. Great recipe will be making it more often now!

Reply

Glad that you liked them!

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Toni | Boulder Locavore

This looks really good for weeknights!

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Jamielyn

I need to try this ASAP! I've never made stuffed peppers in the instant pot!

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Paula

I haven't tried peppers in my IP yet! Time to change that.

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Erin | Dinners,Dishes and Dessert

These sound delicious! Dangerously good...

Reply

they are so good!

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Sandra | A Dash of Sanity

I love that you can make this in an instant pot! Can't wait to give this a try!

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jessica | the novice chef

oh my goodness! i never thought about making these in the instant pot before! such a great idea!

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Stacy Harris

Did you cover the peppers in the pot? I made these and they had so much water in them from the steam I had to pour it out just to eat. About to try again will foil over them. 

Reply

No, I didn't, I never had a problem with that.

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Casi Toll

so I made this once in the past and didn't have any issues making this. I made it again today...followed the directions and each time with the rice and the peppers, I got the burn message. I know from reading previous posts that this tends to happen when there's not enough liquid. I did exactly like it said to do...added one CUP of water to the pot for when I made the rice and the peppers and I got the burn message both times! What in the world went wrong here? Can anyone help???

Reply

Casi, After using my Instant Pot a few times I got the 'burn' message also and finally figured out that the seal was not in place all the way, so the liquid boils out and thus the 'burn' message. Make sure the seal is in place all the way around before closing the lid and closing the valve. Hope this helps.

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Allison

I just go an Instant Pot for Christmas, and am very excited to try this recipe! I would prefer to use the raw ground beef instead of cooking it in advance. How long would you cook using the High Pressure setting if cooking raw ground beef?

Reply

The recipe has all the details, I also used raw beef. You cook for 5 mins on HP followed by 5 min NPR. Hope you like these :)

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Linda

An easy way to handle the rice part of the peppers is to buy a pkg of frozen brown rice. It’s $1.00 all the time at the market. Brown your meat, add the cooked rice ( I take mine out of the freezer the night before if I’ve thought of it or nuke it for 3 min if not, add spices, onions and sauce. Stuff peppers and place in instant pot on the trivet with 1 cup water. Cook 5 min on high and let natural release. I make dinner early morning every day before work and it’s ready to serve when I get home. I did scalloped potatoes with ham this morning in 1 minute this morning. Broiling it now to serve with sautéed spinach. I’m making these peppers tonight so the flavors will blend overnight and i’ll Finish them under the broiler with cheese and sauce and serve with corn tomorrow night. I fix dinner every day in just a couple of minutes with leftovers for lunches. Please don’t be afraid of it. I use it every day including making my cheesecakes and dessert in it. Lot of leftovers become soup. Throw everything in and press”soup..” So start with these peppers and go from there.

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David

Where is the darn video????

Reply

Maybe refresh the page or try a different browser? I see the video at the end of the post, before the recipe card.

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Shelly

My pot just arrived and I plan to cook this recipe. I’m a little nervous about the raw meat in the peppers. Where does the meat grease go? Do they become soggy with the hamburger grease?

Reply

They don't become soggy, there is no meat grease as we are not frying the meat.

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Elaine

I haven’t made stuffed peppers in years but someone gave me some peppers out of their garden so I made them using my instant pot. Thank you so much for the instructions on “baking” them In the instant pot because I don’t own an oven. I browned the hamburger and added a steamable package of rice and all the seasonings and they came out delicious.

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Traci Case

It has been quite warm here the last several days but I had bought a bunch of peppers because they were on sale and needed to get them cooked. Knew I was going to use my instant pot but wasn't sure how long to cook them. Didn't quite use this recipe (browned the beef with the onion, garlic and the tops of the peppers then added a cup and a half of spaghetti sauce that we needed to use to the beef mixture). Half had Jasmine rice added to it for my husband and the other half of the mixture had riced cauliflower in it for me. I have an 8 quart and a 3 quart so did 4 peppers in the 8 and 2 in the 3 so I could keep track of my cauliflower ones. Holy peppers, Batman! These came out so tender and delicious! Yummy!

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Stacy

Is the cooking time..if using raw ground beef still only 5 minutes?  

Reply

Yes, thats enough!

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Teresa McAdams

The raw mixture alone smells killer. Thank you!

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Patricia

Is there an alternative to using bread crumbs for gluten intolerant folks?

Reply

GF bread crumbs are a great option.

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Lisa.FL

I know this response is a little late, but didn’t seem like anybody answered. So here is my perfected rice in the IP.... First let me say, I never could cook rice on the stove in a pot. I know there is a step that I always failed to do. OK.. Here’s my version of white rice (brown rice requires more cooking time and I haven’t tried it yet). 1 cup white rice 1 + 1/4 cup water (or any flavored broth) 1. Rinse rice (if you don’t want it sticky), then drain. Make sure you cook the rice immediately after rinsing. 2. Add water. You can also add any seasoning and/or oil. Note: Oil changes the texture to the rice. Try with and without (you can decide which way you like it). 3. Set timer to 3 min. (On my PPC XL, I use the Fish/Vegetables Steam button and add 1 more min). 4. After timer goes off, wait 10 min and then open the pressure nozzle (should be depressurized by then). VOILA!! Should have PERFECT rice. NOTE: You can double or triple but keep timer at 3 min and wait 10 min. But when you add the liquid, keep liquid amount same as rice and then add the extra 1/4 cup of liquid (hope that makes sense). Sorry so long. Good Luck.

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J. FITZGERALD

These were sooooo good. Even my picky husband liked them (without the cheese). I browned my meat before mixing it with the other ingredients. The only problem I had was the one green pepper I used fell apart when I was removing it from the IP. This is definitely going into my mealtime rotation.

Reply

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