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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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
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
Ingredients For Parmesan Rissoto Stuffed Peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups Arborio rice (risotto)
- 1 cup chopped mushrooms
- 1 small yellow onion, chopped
- 4 cups chicken stock
- 4 bell peppers (any color)
- ½ cup freshly grated Parmesan cheese, plus additional to garnish
- 1 ½ cups water
- Instant Pot
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.
Stir the mushrooms in and saute for another minute.
Pour the rice into the inner pot and stir on saute mode for 2-3 minutes.
Add in the chicken stock a little at a time, scraping the bottom of the pot.
Cut the tops off of the peppers, and remove the seeds. Arrange peppers in a pan that will fit in the inner pot.
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.
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.
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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!