Instant Pot Crack Chicken Stuffed Peppers

Forewarning - this dish does not look pretty LOL. For 2 reasons - first of all, the ingredients just look unappealing and secondly we totally f-ed up the peppers, BUT we're going to post our flimsy ass peppers anyway because THAT'S OUR JOURNEY.  This recipe has a lot of potential so we're going to press on cause we looove a good creamy chicken dish complimented by a crisp and juicy veg!

We made an Instant Pot rookie mistake on this one, which was totally irreversible, but lucky for you - you have the opportunity to do better! Instead of steaming the peppers we absentmindedly basically BOILED them. Raising food 1/2 an inch off the bottom of the IP with a trivet is like... REALLY IMPORTANT. 

We couldn't find a recipe we liked for this one so we can't credit anyone for the inspo cause we went in all willy nilly, hence our kinda messed up first trial so we are going to base this recipe off what we would do the next time cause we think it would be PERFECT!

Instant Pot Crack Chicken Stuffed Peppers

Ingredients

• 2 lbs boneless chicken thighs (we used boneless chicken breast but would do thighs next time!)
• 1 packet dry Ranch seasoning mix
• 250 g block of cream cheese
• 28 oz can diced tomatoes with juice
• 4-6 slices bacon (we ended up adding this the next day)
• 1 c shredded marble cheese
• 2 c Minute Rice cooked according to package
• 4 red bell peppers

Directions

1. Cook bacon according to package directions. Chop then set aside (we did this the following day ‘cause we felt like the recipe needed it!). 

2. Dump chicken, Ranch seasoning, cream cheese, and diced tomatoes into the Instant pot. 

3. Close lid, place valve on SEALING. Pressure Cook for 15 minutes. Natural Pressure Release 10 minutes then Quick Release remaining pressure. 

4. While chicken is cooking, prepare rice. Half peppers and de-seed.

5. Remove chicken and shred with two forks. Stir cheese and bacon into sauce mixture. Dump sauce onto chicken. Stir rice into mixture. 

5. Rinse out Instant Pot. Add 1 c water to the bottom. ADD TRIVET. Place peppers into steamer basket with opening facing up. Steam for 6-8 minutes, depending on how soft you’d like them.

6. Stuff peppers with chicken and rice mixture. Sprinkle cheese on top.

While the recipe was by no means "pretty" at any stage of the process and it didn’t turn out perfectly for our first time, we still really did enjoy the meal so we can say for sure it will only be more amazing next time!

Tried our recipe or have any tips for this one? We would love to hear about it!

Cheers,