Instant Pot Stuffed Peppers

Instant Pot stuffed peppers are the epitome of a savory meal made in minutes. Once you have the basic recipe down, you may enjoy experimenting to see which version of this dish you like best. For example, instead of the red peppers, you can use Anaheim, Hatch or poblano peppers. Or you could switch up the stuffing and make it with Italian ingredients and herbs instead.

If you enjoy this recipe for Instant Pot stuffed bell peppers, check out our other Southwestern recipes. They’re savory, cheesy and, very often, quite simple to make.

Ingredients for Instant Pot Stuffed Peppers

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• Sweet red peppers: Some similar recipes suggest parcooking the peppers, but because this one uses an Instant Pot, it’s not necessary.
• Black beans: This recipe calls for black beans, but pinto and kidney beans would taste great here too.
• Pepper jack cheese: Pepper jack blends well in this dish, but it’s not the only cheese you can use. Queso fresco, cotija or queso Oaxaca would all pair wonderfully too.
• Salsa: With tomatoes as the main ingredient, salsa brings an acidic kick to this recipe. If you want to make your own, there are several homemade salsa recipes you can choose from.
• Onion: A little pungent and a little sweet, onion brings a great layer of flavor to almost any recipe.
• Corn: Corn keeps with the Southwestern theme of this dish and add a lovely pop of color. The recipe calls for frozen corn, for ease, but fresh is fine too, and if you want to use grilled corn, we suggest adding it at the end to avoid overcooking it.
• Rice: Uncooked converted long grain rice is the top choice for this recipe, as most short grain rice varieties are more glutinous, meaning they become sticky when cooked.
• Chili powder: Contrary to its name, chili powder can be made from both chili peppers and other seasonings. If you’d like, you can substitute it with homemade taco seasoning.
• Cumin: While cumin was originally cultivated in Southwestern Asia, thanks to global trade it’s become very popular in Southwestern, Mexican and other Latin cuisines.
• Sour cream (optional): A spoonful of sour cream rounds out the salty, savory and acidic flavors of these Instant Pot stuffed peppers. Swap it for Mexican crema, nata or even Greek yogurt, if you prefer.

Directions

Step 1: Prep the Instant Pot

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Place a trivet insert and 1 cup of water in a 6-quart electric pressure cooker.

Step 2: Cut the peppers

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Cut and discard the tops from the peppers, and remove the seeds.

Step 3: Stuff the peppers

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In a large bowl, mix the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon the mixture into the peppers, then place the peppers on the trivet.

Step 4: Cook the stuffed peppers

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Lock the lid of the pressure cooker, and close the pressure-release valve. Set it to pressure-cook on high for five minutes. Let the pressure release naturally. If desired, serve the peppers with sour cream.

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Instant Pot Stuffed Pepper Variations

• Add meat to the stuffing: Ground beef is a classic option, but you can also add ground pork, chicken or chorizo to these Instant Pot stuffed peppers. What’s more, because you’re using an Instant Pot, you don’t have to precook the meat before adding it to the peppers.
• Make it smoky: From adding a few drops of liquid smoke to the stuffing to using grilled corn or roasted salsa, there are a number of ways to add a touch of smoky flavor to this recipe. Just know that if you grill or roast any of the ingredients, they shouldn’t go into the Instant Pot. Instead, ladle them on top after the peppers are done.

How to Store Instant Pot Stuffed Peppers

Transfer any leftover stuffed peppers to an airtight container and place it in the fridge for up to five days. If you decide to add meat, store the peppers for no longer than four days in the fridge. To reheat this dish, use the microwave, an oven set to 350°F or place them on a trivet over a pot of boiling water.

Can I freeze Instant Pot stuffed peppers?

This recipe freezes well either raw or cooked. For the former, prep the peppers as you normally would, but leave out the cheese. Wrap each in foil and place them in an airtight container to freeze for up to four months. If you want to freeze cooked stuffed peppers, follow the same process, but store them for up to three months.

Instant Pot Stuffed Pepper Tips

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Should peppers be precooked before stuffing?

Especially for pressure-cooker recipes like these stuffed peppers in the Instant Pot, it’s not recommended to precook any ingredient. If you’re using the oven instead, whether you precook them or not is up to you. Some people like the softer texture that precooked peppers have, while others want them crispier.

Are you supposed to cook the stuffing before adding it to the peppers?

Similar to the notion of precooking the peppers, precooking the stuffing is not necessary if you’re using an Instant Pot. That said, if you’re making oven-baked stuffed peppers, this extra step is needed.

How do I keep stuffed peppers from getting soggy?

These Instant Pot stuffed peppers are tasty and convenient, but if you’re willing to go the extra mile, you may like making stuffed peppers in the oven. Especially if you roast the peppers slightly before stuffing them, you can evaporate some of their water and develop their flavor.