Instant Pot® Philly Cheesesteak Stuffed Peppers Popular Recipes

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Instant Pot® Philly Cheesesteak Stuffed Peppers

"This takes the Philly cheesesteak to new levels, plus it cooks in the Instant Pot® for a quick meal."

Ingredients :

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 (8 ounce) package sliced crimini mushrooms
• 1 small onion, diced
• 1 tablespoon minced garlic
• 1 1/2 pounds sirloin steak, thinly sliced
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/2 cup water
• 8 slices provolone cheese
• 2 green bell peppers, halved and seeded

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H10M

• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
• Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
• Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
• Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
• Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

Notes :

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