Instant Pot Mexican Stuffed Peppers {Low Carb}

5 from 4 votes

These Instant Pot Mexican Stuffed Peppers with ground beef are a delicious and low carb meal option with a Mexican twist all made in one pot!

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: Mexican

Keyword: Instant pot stuffed peppers

Servings: servings

Calories: 300kcal

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!

Make these stuffed peppers with ground turkey for a healthier option.

For a Mexican-inspired flavour, garnish with Oaxaca or queso fresco instead of melting cheese over top.

Store the leftovers in the fridge for 3-5 days. Reheat in the oven at 350° F until heated through.

Freeze the cooked stuffed peppers for up to 3 months then reheat directly from frozen.