Quick & Easy in half the time with the Instant Pot electric pressure cooker
- 8–10 Green or Red Peppers
- 2 lbs Ground Beef
- 1 cup of rice
- 2 TLB dried Onion Flakes
- 3–4 Cans of Tomato Soup
- 2 cans of Water
- Salt and Pepper
- 1 cup of water for bottom of the pot
- Cut the tops off the peppers clean out the inside.
- Mix the ground beef, onion flakes, and rice, salt, and pepper.
- Stuff the peppers with the meat mixture, set aside.
- First add 1 cup of water, next set the stuffed peppers in the pot on top of the water, next mix together the cans of tomato soup and the cans of water and pour over top of the peppers.
- DO NOT MIX
- Secure the lid and set to lock. Set the Instant Pot on low pressure for 20 minutes. When time is up do a fast release.
- Use a food thermometer to ensure that the temperature inside the peppers of the meat is at 160° F. If not yet at this temperature, close the Instant Pot and cook for another 10 minutes.
- If cooking on the stove, mix the soup the 4 cans of soup and the 2 cans of water, set the peppers in the soup mixture, and cook on the stovetop in a large soup pan 2 hours, or until the internal temperature is at 160 ° F.
- If you like a thick sauce, cooking on the stove gives you a much thicker sauce. However, after the Instant Pot is done, you can remove the peppers and set the Instant Pot on saute for 20 minutes to boil some of the water down for a thicker sauce.
- I purchased the new Ultra this spring and had to adjust my cooking method so as not to have the safety burn function trigger.
- You will have to use low pressure and have more water so that the burn function does not come on. To help this not happen, layer the food in the Instant Pot with the water on the bottom.
- Serving Size: 6
Keywords: Instant Pot Stuffed Green Peppers with Tomato Soup