Instant Pot Unstuffed Peppers Food

INSTANT POT UNSTUFFED PEPPERS

Steps:

• Place your pressure cooker or instant pot on saute
• Cook the ground beef until crumbles and brown
• Pour in chopped tomatoes, rice, peppers, onion, beef broth, and tomato puree.
• Place your pot on Manual Low pressure for 12 minutes. ( or use rice button)
• Do a Quick Release
• Stir in cheese and serve.
• Use a gallon size freezer bag
• Add one Pound of prepared ground beef
• 28 oz chopped tomato
• 2 oz tomato puree
• 2 cups uncooked rice
• 3 peppers chopped
• 1 onion chopped
• 3 cups beef broth
• Freeze for up to 6months
• Place contents of freezer bag in the instant pot
• Cook on Manual High Pressure for 4 minutes.
• Do a quick release
• You can either use already prepared Rice and stir in Or
• Add 2 cups uncooked rice
• Manual low pressure for 12 minutes
• quick release
• Optional stir in cheese.

INSTANT POT UNSTUFFED PEPPERS

Steps:

• Use the saute feature to brown your ground beef, onion and garlic in your Instant Pot (oil is optional); season as needed (salt, pepper).
• Drain any fat, making sure to keep the ground beef in the pot, and to the pot, add the bell pepper, rice, diced tomatoes with juice, tomato sauce, broth, and Worcestershire sauce (or substitute) - no need to be perfect, just dump in the pot.
• Give everything in the pot a good stir, and place the lid on the Instant Pot. Seal the valve. Set the timer for manual (high pressure) for 5 minutes.
• Once the pot beeps finished, natural release for 5 minutes, then do a quick release with any remaining pressure.
• Serve in bowls and top with shredded cheese . Refrigerate leftovers and enjoy within 48-72 hours.

INSTANT POT UNSTUFFED PEPPERS

Steps:

• Turn your Instant Pot to the sauté function and add a couple tablespoons of water or broth to the pot. Place the onion, garlic, peppers, mushrooms, walnuts and all the seasoning inside. Then sauté for 2-3 minutes, until slightly softened.
• Add the remaining ingredients (broth, tomato sauce and rice), mix well and close the lid. Set the valve to the sealing position pressure cook for 22 minutes. (It will take about 8 minutes to build pressure before the pot begins counting down.) Once the timer is complete, let it naturally release for 10 minutes. Then quick release the remaining pressure and remove the lid when safe to do so. Enjoy.

INSTANT POT STUFFED PEPPERS

Steps:

• If the bell peppers don't sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each pepper. Remove and discard the stem, then finely chop the remaining flesh from the trimmed top. Scoop out the seeds and as much of the membranes as you can. Set the hollowed-out bell peppers aside.
• Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the ground beef, then cook, breaking up the meat with a wooden spoon into small pieces, until no longer pink, about 4 minutes more. Stir in the diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the tomato starts to break down and the mixture becomes thick and saucy, 3 to 4 minutes. Stir in 1 cup of the Cheddar and the rice until cheese is melted and rice is combined. Taste and adjust the seasoning with salt and black pepper. Turn off the saute function, then spoon the filling into the reserved bell peppers. Wipe out the Instant Pot bowl.
• Set the rack into the bottom of the pot, then pour in 3/4 cup water. Add the stuffed bell peppers (they should fit snuggly).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid, then top the stuffed peppers with the remaining 1/2 cup Cheddar, dividing evenly. Place the lid back on the pot and let stand until the residual steam melts the cheese, about 1 minute. Use tongs and/or a large spoon to transfer the stuffed peppers to a plate and sprinkle with the parsley.

UNSTUFFED PEPPER SOUP

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
• Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.

INSTANT POT UNSTUFFED PEPPERS

Steps:

• Set Instant Pot to Saute mode. Add olive oil, onion, garlic, carrots, and celery and cook for 2-3 minutes, or until onion is translucent and veggies are starting to soften.
• Add Italian spice, chili powder, rice, lentils, peppers, and water, and hot sauce and stir well.
• Pour in tomato sauce, and then top with spinach - DO NOT STIR!
• Put lid on instant pot, set valve to sealing, and cook on high pressure for 15 minutes, with a 10 minute natural pressure release.
• Release remaining pressure, remove lid, and transfer to a casserole dish. Spread cheese on top and broil 2-3 minutes, or until bubbly and browned. Top with basil if using, serve warm.

INSTANT POT STUFFED PEPPERS RECIPE

Steps:

• Wash peppers, remove tops, remove seeds, and clean the inside well by removing gently all the veins.
• In a mixing bowl, combine raw meat, cooked rice, onion, tomato, garlic, tomato paste, seasonings, Worcestershire sauce, breadcrumbs, and parsley. Mix well to combine.
• Stuff the bell peppers equally with the mixture.
• Add a trivet or steamer basket to the Instant Pot.
• Add 1 cup of water and place the peppers onto the trivet/steamer basket.
• Close the lid, lock in place, and turn the knob to sealing. Hit the manual or pressure cook button and set for 5 minutes. Allow a 5 minutes natural release when cook time is up.
• Using the handles of the trivet or steamer basket, carefully remove the peppers from the pot.

PRESSURE COOKER STUFFED GREEN PEPPER CASSEROLE

Steps:

• Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
• Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
• Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.