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–+ servings

Instant Pot Mexican Chicken Stuffed Peppers

Sara
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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Gluten Free
Cuisine Mexican
Servings 6
Calories 173 kcal

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.

Nutrition

Calories: 173kcalCarbohydrates: 7gProtein: 17gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 74mgSodium: 875mgPotassium: 685mgFiber: 2gSugar: 4gVitamin A: 642IUVitamin C: 7mgCalcium: 92mgIron: 2mg
Keyword dinner, easy recipes, Instant Pot Mexican Chicken Stuffed Peppers, instant pot stuffed peppers, Mexican stuffed peppers, stuffed peppers
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