No-Brainer Low‑Carb Stuffed Peppers

Step 1

Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert.

Step 2

Stir the riced cauliflower, cheese, chiles, oregano, cumin, and salt in a large bowl until uniform. Divide this mixture among and pack it evenly into the bell peppers. Stand them up in a 2-quart, 7-inch- round, high-sided, pressure-safe baking or soufflé dish.

Step 3

Pour the enchilada sauce over and around the peppers. Do not cover. Set the baking dish on the rack and lock the lid on the pot�

Step 4

For MAX model: Set the Instant Pot for Pressure Cook and set the pressure for MAX. Set the time for 16 minutes with the Keep Warm setting off.For other Instant Pot models: Set the Instant Pot for Pressure Cook and set the pressure for High. Set the time for 18 minutes with the Keep Warm setting off.

Step 5

When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) baking dish to a nearby wire rack. Cool for a few minutes, then serve the peppers in bowls with the sauce ladled around and over them.