Instant Pot Chicken Tikka Masala
These Instant Pot stuffed bell peppers are a quick and easy meal, packed with seasoned ground meat, rice, and topped with cheese. A great option for a busy weeknight dinner.
- Author: sarra
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 stuffed peppers 1x
- Category: Main dish
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
- 4 bell peppers
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup water (for Instant Pot)
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Turn on the Instant Pot and select the ‘Sauté’ function. Add the ground meat and cook until browned, breaking it up as it cooks.
- Add the diced onion and minced garlic to the Instant Pot, cooking for 2-3 minutes until softened.
- Stir in the cooked rice, marinara sauce, Italian seasoning, salt, and black pepper. Mix until well combined.
- Stuff each bell pepper with the meat and rice mixture, packing them tightly.
- Add 1/2 cup of water to the bottom of the Instant Pot. Place the stuffed peppers upright in the pot, stacking them if necessary.
- Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
- Once the cooking time is complete, perform a quick release of the pressure.
- Carefully remove the stuffed peppers from the Instant Pot and place them on a serving plate. Sprinkle with shredded mozzarella and cheddar cheese on top of each pepper.
- Close the Instant Pot lid again and use the ‘Sauté’ function to melt the cheese for about 2 minutes. Alternatively, you can melt the cheese under a broiler.
- Serve and enjoy!
Notes
- You can substitute the ground beef with ground turkey or chicken for a lighter version.
- Feel free to add vegetables like mushrooms or zucchini to the filling mixture for extra flavor and nutrition.
- If you like your peppers more tender, increase the cook time by 2-3 minutes.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Instant Pot, stuffed bell peppers, quick dinner, ground beef, rice, cheese