Instant Pot® Philly Cheesesteak Stuffed Peppers
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 (8 ounce) package sliced crimini mushrooms
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 ½ pounds sirloin steak, thinly sliced
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ½ cup water
- 8 slices provolone cheese
- 2 green bell peppers, halved and seeded
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Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.
Source
Original recipe: View Original