These Instant Pot Stuffed Peppers with ground beef are a delicious, low-carb option with a Mexican twist. Perfect for busy weeknights because this recipe minimizes clean up too!
Stuffed peppers is a dish that is popular all around the world. The type of peppers and fillings used varies based on where the dish is made. In North America and Canada, stuffed bell peppers are the most common.
Stuffed Peppers Fillings
Two popular fillings for Instant Pot stuffed peppers are ground turkey and ground beef. In this recipe, we’re making stuffed pepper with ground beef.
In addition to a protein, a starch like rice or quinoa is commonly used. However, this is a low carb stuffed peppers recipe, so we’re going to leave out the starch. Mexican stuffed peppers have loads of flavour though, so you really won’t miss the rice!
Fillings for Mexican Instant Pot Stuffed Peppers
Obviously, we’re using bell peppers. I use green, but red, yellow, or orange can be used. Inside of the peppers, our fillings include:
- shredded cheese
- Mexican spices – you can use chili powder and cumin but taco seasoning will also work!
The fillings for Mexican stuffed peppers in Instant Pot recipes varies. To make it more of a family recipe, you can tone down the spices. If you want them with more spice, add in some more spice or add finely diced jalapeno peppers or a can of green chilies.
As for the cheese, I like to use shredded cheddar. Other options are Oaxaca or queso fresco, although that type of cheese doesn’t melt as well and is usually added as a garnish instead. You can even use mozzarella cheese if that’s all you have on hand.
How long does it take to make stuffed peppers in an Instant Pot?
For most brands of electric pressure cookers, the total cooking time for this recipe will be about 20 minutes. That includes the time needed for the Instant Pot to come to pressure – you’ll see that you’ll only be cooking for two minutes on high pressure but the Instant Pot usually takes 10-15 minutes to preheat and then a few minutes to de-pressurize. These peppers are still ready very quickly though compared to versions done in the oven!
A nice feature of making stuffed peppers in an Instant Pot is that browning the meat in advance will preheat the unit. As a result, you won’t have to wait as long for the pot to come to pressure!
Is a trivet needed for stuffed peppers?
Some people like to make Instant Pot stuffed peppers directly in the bottom of the pot. The thing is, we won’t be using tomato sauce. So, you will need to add water to the bottom of the pot in order for some liquid to allow the pot to come to pressure. If you don’t want the bell peppers to get too soggy, you can cook them on a trivet or place them in a steamer basket.
To prevent the peppers from toppling over, you may need to shave a little bit off of the bottoms so they sit flat. Be careful not to cut too much off, though. Otherwise, you may cut a hole into the bottom of the peppers, and the filling will leak out.
What can I serve with stuffed peppers?
Personally, I think this meal is completely delicious on its own! If you want to serve the stuffed peppers with some toppings, low carb options include:
- avocado or guacamole
- sour cream
- green onions (scallions)
Grab some glass meal prep bowls if you plan on turning these Instant Pot stuffed peppers into your weekly lunches.
I get all of my free-range chicken and grass-fed beef from Butcher Box, conveniently delivered to me frozen.
Instant Pot Stuffed Peppers
- 1 tbsp olive oil
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 container fresh salsa (jarred works too)
- 4 bell peppers, lids and seeds removed
- 1/2 cup Shredded cheddar cheese
- Green onions
- Turn Instant Pot onto saute mode. Add olive oil and heat for 1-2 minutes. Add ground beef, onions, chili powder and cumin, sauteeing until beef is browned; about 5 minutes. Stir in salsa and remove beef mixture.
- Wipe inner pot clean with a paper towel and add 1 cup of water. Stuff peppers with beef mixture and place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 2 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Top peppers with cheese then replace lid and let sit for 5 minutes until cheese is melted. Top peppers with toppings of choice then serve and enjoy!