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!
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!
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. 🙂
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!!!
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.
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!
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
Instant Pot Mexican Chicken Stuffed Peppers
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!
- Prep Time: 10
- Cook Time: 10
- Total Time: 30
- Yield: 4-6 1x
- Category: Gluten Free
- Cuisine: Mexican
Ingredients
- 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
- Rinse the Peppers, cut off the tops and remove the seeds and membranes
- In a medium bowl combine together the Chicken, Onion, Tomato Paste, Green Chilis, 1/2 cup Cheese, and Spices
- Add 1 cup of water to the Instant Pot and place the steam rack inside
- Spoon Chicken mixture into each Pepper and place in the Instant Pot so they are standing upright
- Lock the lid and turn the steam valve to sealing
- Set manual pressure cook to high for 10 minutes
- 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
- Let all of the steam release, again do not stand near this as the steam can cause severe burns
- Once the pin drops down carefully open the lid
- Add more Cheese to the top of the Peppers and place lid back on until Cheese is melted
- Serve with your favorite toppings and sides
- 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
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