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5.0 from 108 votes

Instant Pot Unstuffed Peppers

All the great flavours of stuffed peppers, but easier than ever! These Instant Pot unstuffed peppers, AKA stuffed pepper casserole is hearty, comforting and completely and utterly delicious.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 Servings
Calories: 383 kcal
Course: Main Course
Cuisine: American , Canadian

Ingredients

  • 1 yellow onion sliced
  • 3 cloves garlic minced
  • 3 bell peppers sliced (any colours)
  • 8 ounce (227 grams) cremini or white mushrooms sliced (approx. 6-8 mushrooms)
  • ¾ cup walnut pieces
  • 1 cup uncooked brown rice
  • 1 ¼ cup low sodium vegetable broth
  • 1 cup tomato sauce or tomato purée of choice
  • 1 teaspoon cumin
  • 1.5 teaspoon chili powder
  • 1.5 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper optional

Instructions

    Cup of Yum
  1. 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.
  2. 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

  • Do not slice your veggies too thin. They will cook for a while in the pot, so they'll withstand cooking best, if they are thick cuts.
  • Alternatively, if you prefer your veggies crisp, remove from the pot once sautéed, pressure cook your rice in the broth and tomato sauce, then add the veggies back in and mix well.
  • Make sure to push down any loose grains of rice on the sides of your pot before pressure cooking. Everything should be covered in the liquid for even cooking.
  • If you already released pressure and forgot to do a 10 minute natural release, just hit sauté and stirring often, continue cooking for 3-5 minutes to absorb excess liquid. Or, set aside for about 10 minutes or so. The rice will continue absorbing the liquid as it rests and cools.
  • Leftovers keep refrigerated for up to 3 days, and you may reheat on stove top or in your Instant Pot.

Nutrition Information

Calories 383cal (19%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 16g (25%) Saturated Fat 1g (5%) Sodium 443mg (18%) Potassium 766mg (22%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 3204IU (64%) Vitamin C 125mg (139%) Calcium 60mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 383

% 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.