Instant Pot Mexican Stuffed Peppers
Instant Pot Mexican Stuffed Peppers are loaded with seasoned beef, quinoa, corn, black beans, tomatoes, and green chili then stuffed into colorful peppers. This healthy meal can feed a crowd.
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Equipment
- Instant Pot
- large mixing bowl
Ingredients
- 1 pound ground beef 85/15
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ¾ cup tricolor quinoa
- 1 can black beans drained
- 1 can sweet corn drained
- 1 can diced green chili mild or hot, drained
- 1 can diced tomatoes drained
- ½ cup salsa
- 6 bell peppers any color(s), wash and cut off tops
- avocado topping, optional
- cilantro garnish, optional
Instructions
Brown the Meat
- Press the "Saute" button on your Instant Pot. Spray the bottom of the pot with nonstick cooking spray.
- Add meat, cumin, chili powder, and paprika. Cook, flip and break apart meat until browned and fully cooked (about 5 minutes).Turn off Instant pot by pressing the "Cancel" button. Remove meat and place it in a large bowl. Set Aside.Rinse the inside of your Instant Pot to be used to cook the quinoa.
For the Quinoa
- Place ¾ cup of quinoa and ¾ cup of water in the Instant Pot. Close the lid and switch the valve to "Sealing." Press the "Pressure Cook" button then adjust the cooking time to 2 minutes.Note: It will take a total of 8 minutes to come to pressure, cook, then release pressure.
- Once the quinoa is done cooking, manually release pressure by switching the valve from "Sealing" to "Venting."Note: use caution, stand back as the water and steam release. Once done pressurizing and the red float valve is down, place quinoa in the bowl with the meat.
Filling
- Add beans, corn, green chili, tomatoes, and salsa to the large bowl with the meat and quinoa. Stir and mix until combined.Stuff peppers with filling by spooning the filling into the peppers.Place a wire rack in the Instant Pot and one cup of water. Arrange stuffed peppers in the Instant Pot on the rack.Close the lid, switch valve to "Sealing."Press the"Pressure Cook" button and adjust the cooking time to 5 minutes.
- Once cooking is complete, manually release the pressure by switching the valve from "Sealing" to "Venting." You will know that the depressurization is complete and it is safe to remove the lid when the red float valve is down. Note: The peppers will be very hot so use oven mitts or tongs to remove the peppers.
- Store any leftover peppers or filling in an airtight container in the refrigerator for 4-5 days.Freeze leftover peppers or filling in an airtight container for up to 3 months.