Looking for a side dish that’s bursting with color, flavor, and comes together in a flash? Your search is over! This Instant Pot Bell Pepper Medley is the answer to your busy weeknight prayers. We’re talking a rainbow of sweet bell peppers, savory onions, and a zesty, creamy tomato sauce, all perfectly cooked in just 3 minutes under pressure. The Instant Pot locks in all the nutrients and flavor, creating a tender-crisp vegetable dish that’s as delicious as it is beautiful. Let’s get cooking!
Ingredients
• (Total Time: 20 MIN| Serves: 4)
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 medium onion, sliced
• 1 small celery stalk, chopped
• 2 garlic cloves, finely chopped
• ½ cup / 120g diced tomatoes
• 1 small chili pepper, finely chopped (optional)
• 2 tbsp / 30ml olive oil
• 1 tbsp / 14g butter
• 2 tsp / 10ml balsamic vinegar
• ½ tsp salt
• ½ tsp ground black pepper
• ¼ tsp ginger powder
• ¼ tsp dried thyme
Instructions
1. Directions
2. Create the Sauce: In a blender or food processor, combine the diced tomatoes, garlic, chili pepper, olive oil, balsamic vinegar, salt, black pepper, ginger powder, and dried thyme. Blend until the mixture is smooth and creamy. Set aside.
3. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function. Once the display reads ‘Hot’, add the butter and allow it to melt completely.
4. Cook the Vegetables: Add the chopped bell peppers and sliced onion to the pot. Stir-fry for 3-4 minutes, until the onions soften and become translucent.
5. Pressure Cook: Stir in the chopped celery, then pour the blended sauce over the vegetables. Secure the lid, set the steam valve to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Cook on ‘High’ pressure for 3 minutes.
6. Release and Serve: Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to the ‘Venting’ position. When the float valve drops, open the pot and give everything a good stir. Transfer to a serving bowl.
7. Garnish and Enjoy: Optionally, top with a sprinkle of grated Parmesan or cheddar cheese. Serve warm and enjoy!
Nutritional Information
• Per Serving: Calories 179 | Total Fats 13.6g | Net Carbs: 11.9g | Protein 2.2g |Fiber: 3.1g
Pro Tips
• Don’t skip the sauté step! It builds a crucial layer of flavor by caramelizing the onions and peppers before pressure cooking.
• This medley is incredibly versatile. Serve it as a side dish, spoon it over grilled chicken or fish, or use it as a vibrant topping for tacos and sandwiches.
• Adjust the heat to your liking. For a milder flavor, omit the chili pepper or simply remove its seeds before chopping. For more heat, add a pinch of red pepper flakes to the sauce.
• For a heartier dish, stir in a can of drained chickpeas or black beans after pressure cooking.
FAQ
Q: How long does it take to cook bell peppers in the Instant Pot
A: This recipe pressure cooks the bell peppers on ‘High’ for just 3 minutes, followed by a quick pressure release. The total time, including prep and sautéing, is about 20 minutes.
Q: Can I make this bell pepper medley spicy
A: Yes, you can easily adjust the spice level. The recipe includes an optional chili pepper. For more heat, add a pinch of red pepper flakes to the sauce, or for a milder version, simply omit the chili pepper.
Q: What can I serve with this Instant Pot Bell Pepper Medley
A: This versatile dish works well as a side, spooned over grilled chicken or fish, or as a topping for tacos and sandwiches. For a heartier meal, you can also stir in a can of drained chickpeas or black beans after cooking.
Q: Do I have to sauté the vegetables before pressure cooking
A: Yes, the sauté step is highly recommended. Sautéing the onions and bell peppers before pressure cooking helps to caramelize them, which builds a crucial layer of flavor for the final dish.
