Instant Pot Stuffed Peppers

4.96 from 43 votes

Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers is a set it and forget it dinner that pressure cooks in only 8 minutes. Bell peppers are stuffed with beef and uncooked rice, then pressure cooked in a tomato, pomegranate and garlic sauce. This one pot dinner is easy to make and can be eaten as a full meal.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Middle Eastern

Diet: Low Fat

Keyword: Arabic dinner, easy instant pot recipes, instant pot stuffed peppers, Middle Eastern recipes, stuffed vegetables

Servings:

Calories: 496kcal

Author: Kristina Tipps

Equipment

pressure cooker
silicone sling
Trivet
Tongs

Ingredients

6 green bell peppers
1 ½ lbs ground lamb or beef
1 cup uncooked white rice parboiled preferred
1 cup crushed tomatoes
3 teaspoon allspice
2 ½ teaspoon salt divided
1 teaspoon pepper divided
3 cups tomato sauce
3 tablespoon pomegranate molasses
2 cups water
6 garlic cloves crushed
9 tablespoon fresh mint chopped, or 3 tablespoon dried mint

Instructions

Cut the tops off of the peppers, wash, and remove seeds from inside. In a large mixing bowl, combine the ground beef or lamb, uncooked rice, allspice, crushed tomatoes, 1 teaspoon salt, and ½ teaspoon pepper. Mix well.
Make the broth by combining the water, tomato sauce, pomegranate molasses, garlic, mint and remaining salt and pepper. Stir well.
Fill peppers with the meat mixture, leaving about ½ inch of space at the top. Follow the steps below for the method you are using.
Pour 2 cups of water into the inner pot. Follow the steps below for the method you are using.
Trivet/Sling Method: Put a trivet or silicone sling into the inner pot and arrange stuffed peppers tightly against each other in a single layer. Pour the broth on top of the peppers, letting the extra fall to the bottom of the pot. Pour in additional water so that the broth just about covers the peppers.
Pot-In-Pot Method: Arrange the peppers in 2 cake pans. Pour 1 cup of water into the inner pot and place a trivet on the bottom. Put 1 cake pan on top of the trivet and pour half of the broth into the cake pan and on top of the peppers. Add extra water so that the sauce just about covers the peppers. Place another trivet on top and put the second cake pan of peppers on it. Pour the remaining broth into the top cake pan and on to the peppers, adding extra water so the broth almost covers the peppers.
Close and seal the lid. Set to pressure cook on high for 10 minutes. Naturally release the pressure for 10 minutes, then quickly release remaining pressure.
Remove the stuffed peppers immediately by lifting the sling/trivet, using tongs or 2 wooden spoons. Be careful to support the bottom of the peppers so they do not rip.
To serve, pour extra broth on top of peppers and enjoy with your favorite side salad or bread.

Notes

You do not need to decrease or increase the ingredient amounts for the broth, regardless of your Instant Pot size, only the amount of peppers and stuffing. Once the concentrated broth is made, you'll just add enough water to almost cover the peppers so only the amount of water used will vary.

Nutrition