Making Instant Pot Stuffed Bell Peppers can’t get any easier than this! No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy-peasy comfort food ready in no time!
Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.
Fill each pepper with the mixture.
Add water and the remaining tomatoes (with juices) to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers onto it.
Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
Let the peppers cool down slightly before serving.
This recipe was made in a 6-quart/6-liter Instant Pot.
The cooking time does not include time needed for the pot to come to the pressure and release its pressure.
If using large peppers you might need to adjust the cooking time slightly to make sure they are tender and the meat is cooked through.
Marjoram can be substituted with oregano.
This recipe is enough to fill 4 medium peppers. If you use large peppers you will need more filling.
Optional: top cooked stuffed peppers with shredded cheese. You can also add some ketchup to the tomatoes to make it thicker and richer.
The meat to rice ratio can be adjusted to your liking.
Course: Dinner, Lunch, Main Course
Keyword: Stuffed Bell Peppers Recipe
Instant Pot Stuffed Bell Peppers
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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