21 High Protein Instant Pot Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Instant Pot Beef Stew

Instant Pot Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb (900 g) beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 4 large carrots, sliced
• 2 cups potatoes, cut into chunks
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and pepper to taste
• optional: 1 cup peas or green beans for the last 5 minutes

Instructions

1. 1. Season beef with salt and pepper. Sauté in the Instant Pot using the sauté function with olive oil until browned on all sides.
2. 2. Add onion and garlic; cook until translucent.
3. 3. Stir in carrots, potatoes, tomato paste, Worcestershire, thyme, bay leaf, and broth.
4. 4. Seal the pot and cook on high pressure for 35 minutes; allow natural release for 10 minutes.
5. 5. Remove lid, stir, and season to taste; add peas or green beans if using and heat through before serving.

2. Instant Pot Lentil Soup

Instant Pot Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups dried green or brown lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth or water
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• salt and pepper to taste
• 1–2 tablespoons lemon juice
• 2 cups spinach or kale (optional)

Instructions

1. 1. Select Sauté; heat olive oil in the Instant Pot and sauté onion, carrot, and celery until softened.
2. 2. Add garlic and spices; stir 30 seconds.
3. 3. Add lentils, tomatoes, and broth; secure lid and cook on high pressure for 15 minutes.
4. 4. Quick-release pressure, stir in lemon juice, and season to taste.
5. 5. Optional: stir in spinach or kale until wilted and serve.

3. Keto Chicken Tortilla Soup

Keto Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5–2 lb chicken thighs or breasts, boneless and skinless
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, minced (seeds removed for less heat)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp oregano
• salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 avocado, sliced
• fresh cilantro for garnish
• optional lime wedges

Instructions

1. 1. Sauté onion, garlic, and jalapeño in a pot with a bit of oil until soft.
2. 2. Add chicken, broth, tomatoes, and spices; bring to a simmer.
3. 3. Simmer 15–20 minutes until chicken is cooked through.
4. 4. Remove chicken, shred, and return to the pot.
5. 5. Ladle into bowls and top with cheese, avocado, and cilantro; serve with lime wedges if desired.

4. Instant Pot Turkey Chili

Instant Pot Turkey Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup low-sodium chicken or turkey broth
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt, adjust to taste
• 1/4 tsp black pepper

Instructions

1. 1. Set the Instant Pot to Sauté and brown the turkey, breaking it into small crumbles as it cooks.
2. 2. Add onion, garlic, and bell pepper; sauté until softened, about 3–4 minutes.
3. 3. Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
4. 4. Add diced tomatoes, kidney beans, black beans, and broth; stir to combine.
5. 5. Seal the lid and cook on High pressure for 8 minutes; allow natural release for 10 minutes before opening.
6. 6. Stir the chili, adjust seasoning if needed, and serve with your favorite toppings.

5. Instant Pot Lemon Garlic Chicken

Instant Pot Lemon Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 cup low-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions

1. 1. Season the chicken with salt and pepper.
2. 2. Set the Instant Pot to Sauté and brown the chicken in olive oil on both sides; remove and set aside.
3. 3. Add minced garlic to the pot and sauté 30 seconds, then deglaze with broth, scraping up any browned bits.
4. 4. Stir in lemon juice, lemon zest, thyme, and oregano.
5. 5. Return the chicken to the pot, secure the lid, and cook on High pressure for 6 minutes; quick release.
6. 6. Remove the lid, simmer 1–2 minutes if you’d like the sauce thicker, then adjust seasoning and garnish with parsley.

6. Instant Pot Shredded Buffalo Chicken

Instant Pot Shredded Buffalo Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1 cup buffalo wing sauce
• 2 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Optional: 1/2 cup water or chicken broth to help moisture

Instructions

1. 1. Season chicken with salt and pepper and place in the Instant Pot.
2. 2. Pour the buffalo sauce over the chicken and add butter; stir to coat. Add a splash of water if you prefer more saucy texture.
3. 3. Seal the lid and cook on High pressure for 10 minutes; allow natural release for 10 minutes.
4. 4. Shred the chicken with two forks inside the pot, mixing it with the sauce.
5. 5. If you want thicker sauce, use Sauté mode for 1–2 minutes to reduce.
6. 6. Taste and adjust seasoning, then serve on buns, in wraps, or over rice.

7. Instant Pot Turkey Breast

Instant Pot Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2.5 lb boneless turkey breast, trimmed
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. 1. Rub turkey with oil, garlic powder, onion powder, thyme, salt, and pepper.
2. 2. (Optional) Sauté briefly in the Pot to brown the outside, then remove.
3. 3. Add broth and scrape any browned bits from the bottom of the pot.
4. 4. Seal the lid and cook on High pressure for 25 minutes per 2.5 lb (about 25 minutes total for this size); natural release for 10–15 minutes.
5. 5. Remove the turkey and let rest 5–10 minutes before slicing.
6. 6. Slice and serve with the pan sauce or sides of choice.

8. Lemon Garlic Instant Pot Chicken & Potatoes

Lemon Garlic Instant Pot Chicken & Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs or breasts
• 1.5 lb baby potatoes, halved
• 4 garlic cloves, minced
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions

1. 1. Season chicken and potatoes with salt and pepper.
2. 2. Use Sauté mode to brown the potatoes lightly in olive oil; remove and set aside.
3. 3. Sear the chicken for 1–2 minutes per side; remove and set aside.
4. 4. Add minced garlic to the pot and sauté 30 seconds; deglaze with broth, scraping up browned bits.
5. 5. Return potatoes and chicken to the pot; add lemon juice, zest, and thyme; pour in any remaining broth.
6. 6. Seal and cook on High pressure for 8 minutes; quick release.
7. 7. Stir, adjust seasoning, and garnish with parsley.

9. Creamy Chicken With Sun-Dried Tomatoes

Creamy Chicken With Sun-Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
• 3/4 cup heavy cream
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh basil for garnish

Instructions

1. 1. Season chicken with salt and pepper; brown in the pot with olive oil; remove.
2. 2. Add garlic to the pot and sauté briefly; add sun-dried tomatoes and simmer 1 minute.
3. 3. Pour in chicken broth and heavy cream; stir to combine and bring to a light simmer.
4. 4. Return chicken to the pot; seal and cook on High pressure for 6 minutes; natural release 8–10 minutes.
5. 5. Open and stir in Parmesan; fold in spinach until wilted; taste and adjust seasoning.
6. 6. Serve over pasta, rice, or with crusty bread.

10. 15 Bean Cajun Vegetable Soup

15 Bean Cajun Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup dried 15-bean mix, rinsed
• 4 cups low-sodium vegetable broth
• 1 medium onion, chopped
• 2 celery stalks, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1-1.5 tsp Cajun seasoning (to taste)
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. Set the Instant Pot to Sauté; heat oil and cook onion, celery, and bell pepper until softened.
2. 2. Add garlic and sauté 30 seconds more.
3. 3. Stir in the bean mix, tomatoes, Cajun seasoning, bay leaf, and broth.
4. 4. Seal the lid and cook on High pressure for 25 minutes; natural release for 15 minutes.
5. 5. Remove bay leaf; season with salt and pepper to taste. Adjust heat if desired.
6. 6. Ladle into bowls and serve with cornbread or crusty bread.

11. Instant Pot Vegan Split Pea Soup

Instant Pot Vegan Split Pea Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried green split peas, rinsed
• 4 cups vegetable broth
• 1 small onion, chopped
• 1 carrot, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: lemon juice for brightness

Instructions

1. 1. Sauté onion, carrot, and celery in olive oil until soft.
2. 2. Add garlic and sauté 30 seconds.
3. 3. Add peas, broth, thyme, and bay leaf; stir to combine.
4. 4. Seal the lid and cook on High pressure for 8 minutes; natural release 10 minutes.
5. 5. Remove bay leaf; puree half the soup with an immersion blender for a creamier texture, or leave chunky; season to taste.
6. 6. Serve hot with crusty bread or croutons.

12. Instant Pot Salsa Chicken

Instant Pot Salsa Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1.5 cups salsa (your preferred heat level)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: chopped cilantro and lime wedges for serving

Instructions

1. 1. Season chicken with salt and pepper and place in the Instant Pot.
2. 2. Pour salsa over the chicken and sprinkle with cumin, chili powder, and garlic powder.
3. 3. Seal the lid and cook on High pressure for 8 minutes; natural release 10 minutes.
4. 4. Shred the chicken in the pot and stir to coat in the salsa sauce; use Sauté mode for 1–2 minutes to thicken if desired.
5. 5. Serve over rice, in tacos, or on greens; garnish with cilantro and lime.

13. Instant Pot Chicken Piccata

Instant Pot Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken breast cutlets or thin-sliced breasts
• 1/4 cup all-purpose flour, for dredging
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup dry white wine (or additional broth)
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. 1. Dredge chicken in flour seasoned with salt and pepper; shake off excess.
2. 2. Sear the chicken in olive oil until golden on both sides; remove to a plate.
3. 3. Add garlic to the pot and sauté briefly; deglaze with broth and wine, scraping browned bits.
4. 4. Add lemon juice, lemon zest, and capers; simmer 1–2 minutes.
5. 5. Return the chicken to the pot; seal and cook on High pressure for 3 minutes; quick release.
6. 6. Stir in butter until the sauce is glossy; adjust salt and pepper; garnish with parsley and serve.

14. Instant Pot Crack Chicken

Instant Pot Crack Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 8 oz cream cheese, softened
• 1 packet ranch seasoning mix (about 1 oz)
• 1/2 cup chicken broth
• 2 cups shredded cheddar cheese
• 6 slices bacon, cooked until crispy and crumbled
• 2 green onions, sliced for garnish
• Salt and pepper to taste

Instructions

1. 1. Place the chicken, chicken broth, and ranch seasoning in the Instant Pot.
2. 2. Seal the lid and cook on high pressure for 10 minutes, then allow a natural release for 10 minutes before finishing with a quick release.
3. 3. Transfer the chicken to a plate and shred it, then return it to the pot with the liquid.
4. 4. Stir in the cream cheese until it melts and creates a creamy sauce.
5. 5. Add the cheddar cheese and stir until melted and smooth.
6. 6. Mix in the crumbled bacon; taste and adjust salt and pepper.
7. 7. Serve hot, optionally topped with green onions.

15. Instant Pot Sweet & Sour Pineapple Chicken

Instant Pot Sweet & Sour Pineapple Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 cup pineapple chunks
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3/4 cup pineapple juice
• 2 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar (or honey)
• 1 tablespoon ketchup
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 tablespoon water (for slurry)
• 1 teaspoon sesame oil
• Salt to taste
• Green onions for garnish

Instructions

1. 1. In the Instant Pot, combine chicken, peppers, garlic, and ginger.
2. 2. Whisk the pineapple juice, vinegar, soy sauce, brown sugar, and ketchup; pour over the chicken and vegetables.
3. 3. Seal the lid and cook on high pressure for 6 minutes; allow a natural release for 10 minutes, then quick release any remaining pressure.
4. 4. Remove chicken and set aside; switch to sauté and simmer the sauce until it thickens slightly.
5. 5. Stir the cornstarch slurry into the sauce to reach desired thickness.
6. 6. Return the chicken and pineapple to the pot and toss to coat.
7. 7. Drizzle with sesame oil and garnish with green onions before serving.

16. Keto Instant Pot Chile Verde

Keto Instant Pot Chile Verde is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb pork shoulder, cut into 1-inch cubes
• 1 cup tomatillos, chopped (or canned tomatillos, drained)
• 1 can (4 oz) green chilies, chopped
• 1 cup chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. 1. Set Instant Pot to sauté and heat olive oil; cook onion until translucent, then add garlic.
2. 2. Add pork and brown on all sides.
3. 3. Stir in tomatillos, green chiles, broth, cumin, oregano, and chili powder; season with salt.
4. 4. Close lid and cook on high pressure 25 minutes; natural release for 10 minutes before opening.
5. 5. Shred the pork and return to the pot; simmer on sauté mode for 5–7 minutes to meld flavors and reduce slightly.
6. 6. Taste and adjust salt; garnish with cilantro before serving.

17. Instant Pot Orange Chicken

Instant Pot Orange Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon orange zest
• 1/2 cup orange juice
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1/4 cup rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon water (for slurry)
• 1 tablespoon sesame oil
• Sesame seeds and sliced green onions for garnish
• Optional: serve with rice or cauliflower rice

Instructions

1. 1. Whisk orange juice, zest, soy sauce, honey, rice vinegar, garlic, and ginger to form the sauce.
2. 2. Sauté chicken in IP with sesame oil until lightly browned.
3. 3. Pour in the sauce; add 1/4 cup water or broth if needed.
4. 4. Seal and cook on high pressure 6 minutes; quick release.
5. 5. Thicken sauce with cornstarch slurry on sauté; return chicken to coat.
6. 6. Garnish with sesame seeds and green onions; serve with rice or cauliflower rice.

18. Instant Pot Italian Minestrone

Instant Pot Italian Minestrone is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 14.5 oz can diced tomatoes
• 4 cups vegetable or chicken broth
• 1 cup cannellini beans, rinsed and drained
• 1 cup zucchini, diced
• 1/3 cup small pasta (like ditalini) or gluten-free pasta (optional)
• 1 cup green beans, trimmed
• 1 cup spinach or kale
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated parmesan cheese for serving

Instructions

1. 1. Set Instant Pot to sauté; add oil and cook onion, carrot, and celery until softened.
2. 2. Add garlic, tomatoes, broth, beans, zucchini, green beans, oregano, and basil; season.
3. 3. Lock lid and cook on high pressure 5 minutes; quick release.
4. 4. If using pasta, open and add pasta and greens; use sauté mode to cook pasta until tender, about 6–8 minutes, stirring occasionally.
5. 5. Season to taste and serve with parmesan.

19. Instant Pot Chicken Fajitas

Instant Pot Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken breast, thinly sliced
• 1 red onion, thinly sliced
• 2 bell peppers, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions

1. 1. In the Instant Pot, sauté onion and pepper slices in a bit of oil until they begin to soften; remove and set aside.
2. 2. Add chicken; sprinkle with chili powder, cumin, paprika, and oregano; cook until lightly browned.
3. 3. Return vegetables to the pot with garlic and broth.
4. 4. Seal and cook on high pressure 3 minutes; quick release.
5. 5. Stir in lime juice and adjust salt; garnish with cilantro; serve with tortillas or cauliflower rice.

20. Instant Pot Meatloaf

Instant Pot Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.25 lb ground beef (90/10)
• 1/2 cup breadcrumbs or almond flour
• 1/4 cup milk
• 1 large egg
• 1/3 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon dried parsley
• Salt and pepper to taste
• 1/2 cup beef broth (for pressure cooking)
• Extra ketchup for glaze (optional)

Instructions

1. 1. In a bowl, mix beef, breadcrumbs, milk, egg, ketchup, Worcestershire, onion, garlic, parsley, salt, and pepper until just combined.
2. 2. Shape into a loaf and place on a heatproof dish; pour 1/2 cup broth into the Instant Pot.
3. 3. Place dish on a trivet; seal and cook on high pressure 25 minutes; natural release for 10 minutes.
4. 4. Brush loaf with additional ketchup if desired and simmer on sauté for 2–3 minutes to glaze.
5. 5. Let rest 5 minutes before slicing.

21. Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT37M · Yield: [‘5’, ‘5 stuffed bell peppers’]

Instant Pot stuffed peppers are flavorful, comforting and cheesy. The perfect blend of herbs, spices and meat creates the dinner you cannot have enough of. Gluten-free and high protein.

Ingredients

• 1 lb ground beef (*)
• 1 small white onion (diced)
• 1 small tomato (diced)
• 5 cloves garlic (minced)
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 tbsp Worcestershire sauce
• 1 cup basmati rice (cooked)
• 2 tbsp fresh parsley (chopped)
• 5 bell peppers
• 1 cup water
• 5 tbsp Bolognese sauce
• Shredded mozzarella
• Chopped fresh parsley

Instructions Stuffing

1. Combine all of the stuffing ingredients in a large bowl.

Bell Peppers

1. Cut off the tops of your bell peppers, remove the seeds and all the veins. Give them a good wash.
2. Stuff each pepper with the stuffing. Make sure it’s packed to use up all of the meat.
3. Add the trivet into an instant pot, place your stuffed peppers, and pour in 1 cup of water in the middle without touching the peppers.
4. Close the lid, make sure it’s set to sealing, and pressure cook on high pressure for 7 minutes. Let it naturally release for another 7 minutes before manually releasing the rest of the pressure.
5. Using the handles of trivets, remove your stuffed peppers.

For Topping

1. Turn on the oven broiler.
2. Add around 1 tbsp of Bolognese sauce on top of each stuffed pepper. Sprinkled with shredded mozzarella.
3. Broil for 2-3 minutes until the cheese has melted.
4. Sprinkle with some chopped fresh parsley before serving.
5. Have these with your favorite tomato sauce!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.