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Instant Pot Stuffed Peppers With Parmesan & Rissoto

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Each time I write a new recipe for the Instant Pot, I just get so excited. I have begun to love my IP more and more every time I use it. This Parmesan Rissoto Stuffed Peppers Instant Pot Recipe is one you have to keep in your arsenal of recipes! Made with fresh parmesan cheese, smothered in mushrooms and stuffed with rice, this dish is something you’ll want to have weekly. 

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Why You’ll Love This Instant Pot Stuffed Peppers With Parmesan & Rissoto Recipe

  • Gourmet at Home: This recipe offers a high-end dining experience from your own kitchen.
  • Flavorful and Filling: The Parmesan risotto stuffing is a deliciously satisfying treat.
  • Effortless Cooking: Using the Instant Pot means less effort and more flavor.

How Long to Cook Stuffed Peppers in the Instant Pot

Prep Time- 10 minutes

Cooking Time- 10 minutes (5 saute & 5 high pressure)

Additional Time- 6 minutes to pressurize and 3-minute quick pressure release

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Ingredients For Parmesan Rissoto Stuffed Peppers

  • Butter & Olive Oil: Used to sauté the onions and mushrooms, adding richness and flavor.
  • Arborio Rice (Risotto): Known for its creamy texture when cooked.
  • Chopped Mushrooms: Add a savory, earthy flavor that complements the risotto.
  • Small Yellow Onion: Adds a sweet and slightly tangy flavor, enhancing the overall taste.
  • Chicken Stock: Used to cook the risotto, providing a savory depth of flavor.
  • Bell Peppers: Serve as the vessel for the risotto, adding color, texture, and a sweet flavor.
  • Freshly Grated Parmesan Cheese: Gives the risotto a salty, nutty flavor and creamy texture.
  • Water: Needed for the Instant Pot to pressure cook properly.
  • Instant Pot: The cooking tool used to make this dish, ensuring the risotto is perfectly cooked and the peppers are tender.

How to Make Parmesan Rissoto Stuffed Peppers

Add butter and oil to the inner pot and turn on the saute mode. Add chopped onions and saute for 1-2 minutes before adding the mushrooms. 

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Stir the mushrooms in and saute for another minute.

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Pour the rice into the inner pot and stir on saute mode for 2-3 minutes.

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Add in the chicken stock a little at a time, scraping the bottom of the pot.

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Cut the tops off of the peppers, and remove the seeds. Arrange peppers in a pan that will fit in the inner pot.

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Pour water into the inner pot, and then add the trivet to the pot. Scoop risotto mixture into the peppers. It will have a lot of liquid in it. Add any extra mixture to additional peppers, to the pan the peppers are in, or to an extra pan. Lower the pan with the peppers into the Instant Pot with a sling.

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Set the pressure valve to sealing, and then set for a manual high-pressure time of 5 minutes.

At the end of the cooking time, allow for a quick pressure release.

Makes 4 servings. 

What to Serve With Stuffed Peppers?

Although I love to eat stuffed peppers on their own, sometimes I need a little more to go with them especially if I am serving them to guests. If you feel like your dish needs something else to go with it, try some of these ideas:

  • Garlic Roasted Potatoe Wedges
  • Salad with lemon and Feta Cheese
  • Avocado Caprese Salad
  • Pita Bread
  • Cheese Plate
  • Baked Zucchini Fries
  • Cheesy Corn Fritters

Busy now? Please pin this recipe for later. Pinning supports my blog and allows me to share more fantastic recipes. I’m grateful for your social shares! 

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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