Instant Pot Unstuffed Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 Servings
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Calories
383 kcal
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Course
Main Course
Instant Pot Unstuffed Peppers
Description
This recipe for Instant Pot Unstuffed Peppers starts by sautéing sliced onion, garlic, bell peppers, mushrooms, walnuts, and spices such as cumin, chili powder, smoked paprika, salt, and optional cayenne pepper in the pot using broth or water. The sauté step softens the vegetables and awakens the spices. After that, uncooked brown rice, vegetable broth, and tomato sauce are stirred in, the lid closed, and the mixture pressure cooked for 22 minutes with natural release before quick release.
The pressure cooking method results in tender, cooked-through rice and vegetables with bold, smoky, and slightly spicy flavors. The walnuts add a crunchy texture contrast, and the mixture resembles a flavorful rice pilaf combined with vegetables. Thick slices of vegetables ensure they remain tender and not mushy after cooking.
This unstuffed version of peppers offers a simpler alternative to traditional stuffed peppers, eliminating the stuffing process yet delivering the combination of rice, vegetables, and seasonings in a hearty dish. It can serve as a vegetarian main or side.
Practical tips include not slicing vegetables too thin to maintain texture, options to sauté vegetables separately for crisper texture, and ways to handle excess liquid after cooking through additional simmering or resting. Leftovers keep well refrigerated and reheat easily on the stovetop or Instant Pot.
Ingredients
- 1 yellow onion sliced
- 3 cloves garlic minced
- 3 bell pepper sliced (any colours
- 8 ounce cremini mushroom sliced (approx. 6-8 mushrooms, or white mushrooms, 227 grams
- ¾ cup walnut pieces
- 1 cup brown rice uncooked
- 1 ¼ cup vegetable broth low sodium
- 1 cup tomato sauce or tomato purée of choice
- 1 teaspoon cumin
- 1.5 teaspoon chili powder
- 1.5 teaspoon smoked paprika
- ½ teaspoon salt sea salt
- ¼ teaspoon cayenne pepper optional
Instructions
- 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.
Notes
- Cut vegetables thickly to withstand cooking without becoming mushy.
- Optionally remove veggies after sautéing, cook rice separately, then combine to keep vegetables crisp.
- Press down any loose rice grains on the pot sides to ensure even cooking and full liquid coverage.
- If skipping the 10-minute natural release, simmer or rest recipe after pressure release to absorb excess liquid.
- Store leftovers refrigerated up to 3 days; reheat on stovetop or in Instant Pot before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383cal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 443mg | 18% |
| Potassium | 766mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 3204IU | 64% |
| Vitamin C | 125mg | 139% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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