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!
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.
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