• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Tastefulventure
  • About
  • Recipes
  • Travel
  • Resources
    • How To Start A Blog In Three Easy Steps!
    • Website Tools I Use and Recommend
  • Shop
  • Work With Me
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Travel
  • Resources
    • How To Start A Blog In Three Easy Steps!
    • Website Tools I Use and Recommend
  • Shop
  • Work With Me
  • Contact
×

Home » Recipes » Main Course » Instant Pot Mexican Chicken Stuffed Peppers

Instant Pot Mexican Chicken Stuffed Peppers

Yum

March 5, 2021 By Sara Leave a Comment

Tweet
Share
Share
Pin74
74 Shares

These Instant Pot Mexican Chicken Stuffed Peppers are super easy to make and taste amazing! They are loaded with protein, low carb, and oh so filling! 

Instant Pot Mexican Chicken Stuffed Peppers in a bowl

Did anyone else get an Instant Pot for Christmas? I actually got mine 2 years ago for Christmas, but didn’t start using it until almost 6 months later.

I know… I’m such a procrastinator. But seriously after I used it for the first time, I was hooked! Now I am literally always like, Hmmm… what else can I make in the Instant Pot?! (affiliate link) 

I love stuffed peppers, so I thought YES I am for sure trying this in the Instant Pot!

makingInstant Pot Mexican Chicken Stuffed Peppers

Now depending on the size of your Instant Pot and Peppers will depend on how many you can fit in here, which is why I did a photo (above) of how I did mine.

I have a 6 quart Instant Pot and looked for the longest and skinniest peppers for this so I could fit more in. I also found that by turning the steam rack upside down you can fit more peppers in the Instant Pot.

Because all you have to do is cut off the tops of the peppers and place them in to be filled. It’s kind of like a puzzle sometimes to make sure they all fit. 🙂

Instant Pot Mexican Chicken Stuffed Peppers after cooked

I probably could have squeezed one more in. 😛

Oh and Don’t throw away the tops of the Peppers! Remove the stem and discard, chop the remaining pepper lids up and freeze them. If you want to add them to the chicken mixture you could, but I figured there was already enough pepper flavor from the whole peppers.

I did half of mine with cheese and the other half without since my son has a dairy sensitivity. Sure I could have used dairy free cheese, he just doesn’t care for it. Both versions turned out incredible!!!

Instant Pot Mexican Chicken Stuffed Peppers plated

I was super skeptical at first of not browning the meat first. But the Instant Pot thoroughly cooks it all the way through! I made sure to check the internal temp of the meat with my digital thermometer first of course.

Cooking time can depend on the size of the peppers, so make sure you cook the chicken until the internal temp is 165 degrees F. You can always add a minute or two of pressure cooking on high if you need to.

Instant Pot Mexican Chicken Stuffed Peppers

I hope you love these Instant Pot Mexican Chicken Stuffed Peppers as much as we do! They’re:

  • Full of Protein
  • Low Carb
  • Hearty
  • Easy to make
  • Great for meal prepping
  • and LOADED with flavor!
Instant Pot Mexican Chicken Stuffed Peppers in a bowl

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂

Cheers!

 

More Instant Pot Recipes:

  • Instant Pot Egg Roll in a Bowl
  • Instant Pot Crispy Carnitas
  • Instant Pot Lentil and Black Bean Chili
  • Instant Pot Beef Barbacoa Bowls
  • Instant Pot Chicken Fajita Soup
  • Instant Pot Chicken Miso Ramen
  • Instant Pot Turkey Breast
  • Instant Pot Shrimp Boil
  • Instant Pot Jambalaya
  • Instant Pot Mashed Potatoes
Print

Instant Pot Mexican Chicken Stuffed Peppers

Print Recipe
Print Recipe

These Instant Pot Mexican Chicken Stuffed Peppers are super easy to make and taste amazing! They are loaded with protein, low carb, and oh so filling!

  • Author: Sara
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 30
  • Yield: 4-6 1x
  • Category: Gluten Free
  • Cuisine: Mexican

Ingredients

Scale
  • 6 Red, Orange, or Yellow Bell Peppers (see notes below on size)
  • 1 lb ground Chicken uncooked
  • 1 small Red Onion finely chopped
  • 4 oz Tomato Paste
  • 4 oz Diced Green Chilis
  • 1/2 cup Shredded Mexican Cheese plus more for melting on top after cooked
  • 1 tsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 cup Water
  • Toppings of choice such as sour cream, cilantro, avocado, salsa, etc.

Instructions

  1. Rinse the Peppers, cut off the tops and remove the seeds and membranes
  2. In a medium bowl combine together the Chicken, Onion, Tomato Paste, Green Chilis, 1/2 cup Cheese, and Spices
  3. Add 1 cup of water to the Instant Pot and place the steam rack inside
  4. Spoon Chicken mixture into each Pepper and place in the Instant Pot so they are standing upright
  5. Lock the lid and turn the steam valve to sealing
  6. Set manual pressure cook to high for 10 minutes
  7. When cook time ends carefully, with an oven mitt on (or you could use a long spoon) and standing as far back from the steam release valve, turn the valve to the venting position
  8. Let all of the steam release, again do not stand near this as the steam can cause severe burns
  9. Once the pin drops down carefully open the lid
  10. Add more Cheese to the top of the Peppers and place lid back on until Cheese is melted
  11. Serve with your favorite toppings and sides
  12. Enjoy!

Notes

I used a 6 quart Instant Pot for this, depending on the size of your Instant Pot and the size of your peppers it may vary how many you can fit in. I found that long skinnier peppers work better than the shorter round ones because you can fit more in. You can always do more than one batch if yours don’t all fit.

I also found that by turning the steam rack upside down you can fit more peppers in the Instant Pot.

Don’t throw away the tops of the Peppers! Remove the stem and discard, chop the remaining pepper lids up and freeze them. If you want to add them to the chicken mixture you could, but I figured there was already enough pepper flavor from the whole peppers.

It takes roughly 10 minutes for the Instant Pot to come to pressure before the timer starts.

Cooking time may vary on size of peppers. Chicken should be cooked until it reaches 165 degrees Fahrenheit. If Chicken is not fully cooked, add a minute or two of pressure cooking on high.

Keywords: Instant Pot Mexican Chicken Stuffed Peppers, instant pot stuffed peppers, stuffed peppers, Mexican stuffed peppers, gluten free, dinner, easy recipes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Instant Pot Mexican Stuffed Peppers
Print Friendly, PDF & Email
Tweet
Share
Share
Pin74
74 Shares

Filed Under: Appetizers, Gluten free, Main Course, Most Popular Recipes Tagged With: gluten free, gluten free recipes, healthy recipes, instant pot, Instant Pot Mexican Chicken Stuffed Peppers, instant pot stuffed peppers, Low Carb, Mexican chicken stuffed peppers, stuffed peppers, tastefulventure

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Tastefulventure

Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Most Popular Recipes

Spinach and Provolone Stuffed Chicken Breast

Greek Lemon Chicken Rice Soup (Avgolemono)

Shrimp Boil in Foil

More Posts from this Category

Footer

Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

Search Tastefulventure

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2014-2023 Tastefulventure.com All rights reserved.
 · Privacy Policy 
· Contact
 · No portion of this website may be reproduced in any form, or by any means, without prior written permission from Tastefulventure.com and/or the affiliates of Tastefulventure.com