Instant Pot Explosion Casserole–it’s like stuffed peppers exploded in this easy Instant Pot dinner. Cheese, peppers, rice, and fire roasted tomatoes make this dish so flavorful.
Instant Pot Explosion Casserole
This kind of meal is my jam. I love all in one pot meals. I love stuffed peppers. I love throwing everything in a pot and coming back to dinner in just a few minutes (7 minute pressure build up time + 3 minute cooking time + 5 minute natural pressure release = 15 minutes).
If you’re a stuffed pepper fan but don’t like picking out the perfect peppers (isn’t there a tongue twister about Peter Piper picking some peppers?). And if you don’t like coring the peppers and stuffing them then this is the recipe for you. You get all the goodness and none of the hassle. The most hands-on part of this recipe is browning the ground turkey. (You might also like Instant Pot Stuffed Pepper Soup, Instant Pot Taco Stuffed Peppers, Instant Pot/Slow Cooker Mexican Stuffed Peppers).
A Few Ingredient Notes:
Ground Turkey/Beef: I used ground turkey for this recipe. I don’t know if it’s just me or the brand I choose but I always have a ton of liquid that comes off the turkey. Because of this I decided to cook 1 cup of rice in only 1 cup of broth instead of what I usually use (which is 1 ½ cups). If you don’t have liquid coming off your meat then you may want to increase your broth amount to 1 ¼ or 1 ½ cups.
Fire roasted tomatoes: Try to find these at your grocery store next to the regular diced tomatoes. They add a ton of flavor!
Rice: I used long grain white rice and only used a 3 minute pressure cook time with a 5 minute natural pressure release. The rice was plenty soft. You can also use basmati or jasmine rice (same cooking time). If you want to use brown rice I would not add the peppers in at the beginning. Brown rice requires a 22 minute pressure cook time and the peppers will be complete mush. I would sauté them on the stove and stir them in after the rice is done.
More Instant Pot Recipes You’ll Love…
Instant Pot Dude Ranch Chicken
Instant Pot Chuck Wagon Dinner
Instant Pot Snow on the Mountain
Instant Pot Shipwreck Casserole
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Instant Pot Explosion Casserole
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 18 minutes
- Yield: 6 servings 1x
Description
It’s like stuffed peppers exploded in this easy Instant Pot dinner. Cheese, peppers, rice, and more make this dish so flavorful.
Ingredients
- 1 pound ground turkey or ground beef
- 1/2 cup diced onion
- 1 cup chicken or beef broth
- 1 cup long grain white rice
- 1 tsp garlic salt
- 1/4 tsp cayenne pepper
- 1 tsp Italian seasoning
- 1 (14.5 oz) can fire roasted diced tomatoes
- 2 Tbsp tomato paste
- 1–2 green or red bell peppers, cored and diced
- 1 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to sauté setting. When the display says HOT add in the turkey/beef and break it up. Add in the onion. Sauté for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off sauté setting.
- Sprinkle in the the rice, garlic salt, cayenne, Italian seasoning, tomatoes, tomato paste and finally the peppers. Don’t stir, the ingredients should be layered.
- Cover the Instant Pot and lock the lid into place. Set the manual/pressure cook button to 3 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Stir well. Sprinkle the cheese on top, let melt. Scoop onto plates and serve.
Notes
I used ground turkey and there was a lot of liquid that came off of it. I chose to only use 1 cup of broth because of that reason. If you are using ground beef you may want to increase the broth to 1 ½ cups.
You can make this in the 3, 6 or 8 quart pot.
- Category: Beef/Turkey
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Does rice need to be washed rinsed first?
I didn’t rinse my rice but you sure can!
This recipe sounds yummy but I don’t have an Instant pot and don’t care to get one. Would you please include a slow cooker or stovetop version?
Some of the other dishes shown look yummy too. Conversion?
It was wonderful. I used ground turkey with beef broth and added 1 T. of Worcestershire sauce. The only slight problem I had was the rice was a bit chewy (I live in a high altitude state). Would you recommend cooking 4 minutes and perhaps sacrificing the perfectly-cooked peppers, or would you keep it at 3 minutes and try a 10 minute stand time instead of 5 minutes? I will definitely make it again and await your recommendation. You have the best recipes ever.
★★★★★
I would try 4 minutes with a 8-10 minute natural pressure release
I’ve made this recipe without changes three times (except
I doubled the cayenne pepper)
It’s quick and delicious.
I’m cooking for one so this recipe provides additional meals.
Passed it on to my sister who also gave it a thumbs up!
★★★★★
Nice! I am so glad you enjoyed this recipe!
Absolutely amazing! And WAY easier than stuffing peppers. If you like this recipe, you will also love Karen’s Instant Pot Stuffed Bell Pepper soup. I have left-overs in the ‘fridge right now. Yum!
★★★★★
I agree! That soup is so good!
How would I adjust for Converted/parboiled rice? I use that a lot now since I can get it in bulk, but rarely see it included as an option in recipes.
Thanks
Karen uses this a lot & I’m pretty sure the cooking time is the same as plain white rice. I use it all the time myself.
Thanks
Yes Kim is right. I would use the same time.
Karen thank you! This is fantastic. Made it tonight for dinner. Crazy easy. Used low sodium or sodium free product, real garlic, mild can of fire roasted salsa. And frozen sliced peppers. My husband loved it wants me to make it for football Sundays 🙂 Was only 11 points a serving on WW green plan.
★★★★★
Awesome! So glad you both enjoyed it! Thanks for the 5 stars Elle!
Excellent! This is a lazy mans stuffed peppers! I have made them in the oven for years, no more. This was perfect, added sausage to this. Absolute winner! Thx Karen.
★★★★★
It’s a great one! I love the idea of sausage!
Loved this recipe, from start to finish- easy, fast and it made it to my favorites box. I’m new (ish) still to the IP cooking but am loving it with so many of Karen’s recipes. The hubs commented “this is incredible!” So that’s a win. I added some condensed cream of tomato soup (1/2 can) for some intense flavor but the rice sucked up all the broth/ juice for left overs. Absolutely wonderful meal though!!!! Oh, and I’ve shared with a friend who made it and adored it😉
★★★★★
Wow so glad to hear it Dawn! Thanks for the 5 stars!
Thank you for the info, I’ll give it a try…
Hello,
Thank you so much for emaling me all of these wonderful recipes…a question…my husband is allergic to tomatoes and several of your recipes call for canned, diced tomatoes…what is the best substitute for the tomatoes…I know they really can’t be left out because the liquid is needed in the recipe…thanks again!
Oh that’s hard. So no tomato products whatsoever? You could try a green mild salsa. You could add in a little bit extra broth.
If I halved the recipe for the 3 qt pressure cooker, would half of the broth and half of the 14.5 can of diced
tomatoes be enough liquid for the pressure cooker? Obviously I’m new at PC and really appreciate your
help.
It will be close…you may get the burn signal. This will be good for you to read: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Easy and nothing to change! This one is added to our favorite file.
★★★★★
Woo hoo!! Thanks Billy for the 5 stars.
LOVE stuffed peppers. This explosion can be done in an instant though (compared to waiting for cooking, stuffing, then baking). And this one s DELICIOUS!!
★★★★★
AGREED!
Can’t wait to try this one. We absolutely love the Stuffed Pepper Soup recipe, I have leftovers in the fridge right now & tons of peppers from the garden chopped up in the freezer ready to use. I always make your recipes the first time exactly like you print them & then if I want to get a little crazy I do it the next time around, but I have a question….do you think it’ll be ok to add a T. of Worcestershire sauce to this? I always add 1 T. to the soup recipe & it makes it sooooo good. Thanks. I’ll be back with stars.
Oh yes that would be perfect!!
WHOA! Was so delicious. Now I can have this in the summer & the stuffed pepper soup in the winter. Game on! BTW, I think you’ve got my husband trained now. When he comes in & sees the IP on the counter he starts salivating, just like Pavlov’s dogs. What a hoot! He doesn’t even ask what’s for supper anymore, he KNOWS it’s gonna be good.
★★★★★
Lol Kim! When he hears that IP chime he ALWAYS comes in
How would I switch this to brown rice?
If you want to use brown rice I would not add the peppers in at the beginning. Brown rice requires a 22 minute pressure cook time and the peppers will be complete mush. I would sauté them on the stove and stir them in after the rice is done.
Hello Karen, Allie from Nevada here. A note on using ground Turkey. Yes it is very WET!! So I always fry first in a skillet. I use iron. As you fry it’ll get very watery but just keep going, turning/mixing, till nearly dry. Keep turning so it don’t burn. When well cooked and dry put in your instant pot then keep going in the recipe from that point on were you start adding other things. Yes you dirty another dish, and maybe mess up the stove a little but in long run well worth it. I’ve been cooking with ground Turkey for several years, better for you and me, and being a diabetic less fat is so much better for me. Hope this helps somebody, Allie
Thanks so much for the tip Allie!
I want to make this recipe but every time I try rice or pasta it sticks to the pot. Any helpful hints?? Thank you for all your amazing recipes!
Sorry this happens to you. I would just make sure to layer the ingredients. Do not stir. Sprinkle in the rice into the broth, do not stir it in.
I will let you know how it comes out when I make it. I just hesitated to try because of past experiences. Do you use pam or anything like it? I will try it as you said! Thank you so much!
★★★★★
I don’t use pam but I know others have had success with that!
🥰 When I received this email today, I knew instantly (hehe) what we were having for dinner! I actually had everything on hand which made it even better! And Oh Em Gee! This stuff is delicious! I may eat the whole pot before my Hubby gets home from work! Thank you so much for all your amazing recipes!
★★★★★
That really is the best when that happens! I’m so glad you liked it!
U have pretty much just been doing the instant pot meals but I wonder how many or if any could be fixed in the crock pot.
Thanks so much,
Joan
Hi Joan, if they can be cooked in the crockpot I put the instructions in the recipe card. Sometimes they just aren’t a good fit for the crockpot.
My daughter and I are diabetics, and I’m thinking about this but with riced cauliflower. Dobyou have any tips for doing that?
Rice cauliflower would cook quickly. I would do a zero pressure cook time with a quick release. Let me know how it goes!
Saw your question. If you intend to use riced cauliflower, you would need to leave out the 1 cup of water that is intended to cook and be absorbed by the rice. If not, this dish will be swimming.
I would do the instant pot Recipe. (minus rice and water) microwave the riced cauliflower. . Cook the food in the instant pot for 1 min. Plate up the cauliflower, then top with the explosion topping.
I will be doing it using the pot n pot method as I will be reducing the dish to 3 Servings.
Oh yes, thank you Carol. You are right. The water won’t be needed. Really you could do your version on the stove in a pan. That would probably come out better!
I personally would do it (recipe using cauliflower) in the instant pot as I love how the spices are infused into the dish.