This Instant Pot Stuffed Pepper Casserole recipe is the perfect comfort food, and ready in under 30 minutes! Tender rice, ground beef, a thick tomato sauce and lots of cheese make family classic a favorite!
If you love easy Instant Pot recipes, you’ve got to try our Instant Pot Chicken Tacos. We make a batch EVERY WEEK! Or give our easy Instant Pot Rice pudding a try for dessert tonight!
Pressure Cooker Stuffed Peppers
Today’s Stuffed Pepper Casserole recipe is so easy!
We love using our pressure cooker for fast weeknight dinners. We’ve chosen some of my favorite childhood meals, like Instant Pot mac and cheese, and hamburger helper and transformed them into quick dinner classics.
Using the Instant Pot has many advantages:
- Brown your meat right in the instant pot so that you don’t have to dirty another dish!
- From start to finish this dinner was on the table in well under 30 minutes!
- And even grandma would approve of the flavor of this classic dish!
We’ve even made our favorite mississippi pot roast into a pressure cooker favorite. See how easy it is to make Instant Pot Mississippi pot roast in just a fraction of the time.
Important Ingredient Notes
- Ground beef- we prefer using a lean ground beef, such as a 90/10 for best flavor. Can also swap it out for ground chicken or ground turkey if preferred.
- Vegetables- Onion, Garlic, Green Pepper- the trifecta of flavor. Feel free to add or delete for your favorites.
- Beef Broth- not only adds important liquid to allow dinner to come to pressure, but is also used to scrape the bits of cooked meat from the bottom of the pressure cooker to avoid the burn notice.
- Jasmine Rice- by far this is our favorite rice to use in stuffed peppers. I don’t recommend using brown rice or long grain in today’s recipe.
How to make Stuffed Peppers in the Instant Pot
Brown the Meat:
- Select “saute or browning” on your pressure cooking pot to brown the ground beef and onion. Mine took about 5 minutes to brown 1 pound of ground beef.
- I drained the little bit of excess oil out of my instant pot, but that’s optional. If using ground turkey, you should be fine to continue to next step.
Add vegetables and rice:
- Add in your garlic, green peppers, diced tomatoes, tomato sauce, beef broth, rice (I used Jasmine rice), worcestershire sauce, salt, and pepper.
- Use a straight wooden spoon/spatula to scrape the bits of cooked meat from the bottom of the Instant Pot. This will prevent the burn notice. Take care to try to remove ALL cooked meat.
Natural and Quick Release: When time is up, use natural release for 10 minutes, then finish with a quick pressure release.
Add Toppings. Carefully open the lid and add your shredded cheese. I closed my lid again for a minute while I gathered everyone to the table. By the time we sat to eat, the cheese was melted and perfect! ENJOY.
Tips and Tricks
- We tested this recipe using a 6 quart Instant Pot.
- Feel free to use frozen green peppers and onion. Since we cook the vegetables to soften them, this is a great place to use frozen veggies.
- No need to cook the rice first, as it will cook during the pressure cooking process.
- Want to serve it in a pretty dish? I get it. Not everyone loves serving dinner from the pot. Transfer the cooked casserole to a serving dish BEFORE adding the cheese. Top with cheese and let it melt naturally (or place in oven to melt cheese).
- Store leftovers in refrigerator for up to 3 days. Reheat in microwave until warm.
More Dinner Recipes:
- Pork Chop Recipes
- Chicken Alfredo Recipe
- Orange Chicken
- Pot Roast Recipe
- Easy Beef Stroganoff Recipe
- Chicken Tetrazzini
- Pineapple Chicken Curry
- Homemade Sloppy Joes
- Instant Pot Ziti
Pin this now to find it later
Pin It
Instant Pot Stuffed Pepper Casserole Recipe
Ingredients
- 1 pound ground beef
- 1 small yellow onion diced (about 1/2 cup)
- 2 cloves garlic minced
- 2 green bell peppers diced
- 1 can diced tomatoes 14 oz (don't drain)
- 1 can tomato sauce 15 oz
- ⅔ cup beef broth
- ⅔ cup jasmine rice
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded Cheddar-Jack cheese
Instructions
- For the pressure cooker, select “browning/saute” to preheat the pot. Once hot, add the ground beef and onion and saute for about 5 minutes, stirring constantly until beef is browned. I drained out any extra fat/oil.
- Next, add the garlic and bell peppers, saute for 1 full minute.
- Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select “High Pressure and 5 minutes cook time.
- Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.
- Serve and enjoy hot!
Notes
- We tested this recipe using a 6 quart Instant Pot.
- Feel free to use frozen green peppers and onion. Since we cook the vegetables to soften them, this is a great place to use frozen veggies.
- No need to cook the rice first, as it will cook during the pressure cooking process.
- Want to serve it in a pretty dish? I get it. Not everyone loves serving dinner from the pot. Transfer the cooked casserole to a serving dish BEFORE adding the cheese. Top with cheese and let it melt naturally (or place in oven to melt cheese).
- Store leftovers in refrigerator for up to 3 days. Reheat in microwave until warm.
- See blog post for more recipe tips and tricks.
Video
Nutrition
Recipe originally published June 24, 2018
Looking for a delicious, easy weeknight dinner idea? This Instant Pot Stuffed Pepper Casserole recipe is the perfect comfort food, and ready in under 30 minutes!
This was delicious. We absolutely loved it. I will be trying more recepies from shugarysweets!shirl
Tried this last night-it was delicious! Followed exactly what the recipe said! Thankyou for posting this recipe!
So glad to hear you liked it 🙂
What a great recipe, definitely a keeper! I changed just a bit: added one teaspoon of Italian seasoning, cut the cheese by half, use three peppers in red, orange and green coarsely chopped instead of diced (since I love cooked peppers, may try four peppers next time for more color). Loved this dish! Took most of it to a friend who is recovering from a call. Got a text describing the meal as “outstanding”!
So glad to hear it!!! That’s so kind to share a meal with someone 🙂 Thank you for your tips!
Very good meal and filling. Amazing flavor!!!
Do you use regular rice or minute rice?
I use regular rice (usually Jasmine), minute rice will get too soft.
This recipe is so good! I’ve made this so many times! My family loves it! Thank you!
Could this recipe be adapted for use in a slow cooker? I have a friend that doesn’t have an IP but would like to try this in her crockpot. Any knowledge of how to go about that?
I plan on doubling the recipe. Any suggestions for cooking time?
I followed this recipe exactly in my 6 qt instant pot ultra. Just as it started to come to pressure it started saying BURN. I opened it up and some rice and all was burnt on the bottom. Wondering if more beef broth needed to be added. Idk.
Hmm, we make it often with no problems. Make sure you don’t drain your tomatoes and all your liquids are measured correctly? Also, be sure to use the correct type of rice, as this could make a difference too 🙂
I’m trying to make this right now and also got a burn warning. Opened it and added more broth – didn’t seem to be very burnt. I am hoping I was able to save it…will find out in a few minutes.
I’m wayyyy into my Instant Pot right now, so these are going on tomorrow night’s menu!
If you love stuffed peppers, this dish is delicious!!!!
Ohmygosh I cannot wait to make this in my Instant Pot! Fabulous recipe, lady!
Thanks Jenn 🙂
Man this looks good and I can’t wait to make this SP casserole in my Instant Pot! Thanks for the yummy recipe!
I’m constantly amazed at the range of recipes that can be made in an Instant Pot! This recipe is perfect!
I agree…and this dinner is so fast and easy, and tastes amazing!
I just love that you can have something so comforting on the table in under 30 minutes!
All that cheesy goodness…YUM!!!
This is a flavor packed recipe! A keeper, for sure!
Yum! This has SO much flavor!