Instant Pot Stuffed Peppers

Step 1

Rinse and drain 1 cup of dry rice using a fine mesh strainer. Add the rice and 1 cup of cold water to the Instant Pot. Cook on HIGH pressure for 3 minutes for white rice or 22 minutes for brown rice. Let pressure release naturally. Remove the rice from the inner pot and rinse and return the inner pot to the pressure cooker.

Step 2

Once the rice has cooled slightly, measure out 1 ½ cups of the cooked rice into a large mixing bowl. Add in the ground meat, seasonings, Worcestershire Sauce, egg, and 1 cup of tomato sauce. Mix well to combine, but be careful to not overmix, or the meat may become tough.

Step 3

Place a trivet inside the Instant Pot and then pour in 1 and ½ cups cold water.

Step 4

Cut off the tops of each pepper and remove the seeds and core. Divide the rice mixture evenly between the peppers, filling up to the brim of each cavity.

Step 5

Place the peppers on the rack and then top each pepper with 1-2 tablespoons of the remaining tomato sauce.

Step 6

Place the lid on the pressure cooker and be sure the vent knob is sealed. Cook on high pressure for 15 minutes, by selecting manual or pressure cook and using the +/- buttons to adjust the time.

Step 7

Once cook time has elapsed let the pressure release naturally for at least 10 minutes. Test the internal temperature to be sure that 165 degrees F has been reached. If not, cook for an additional 3-5 minutes.