Tired of the same old pesto? Get ready to elevate your sauce game with this incredibly easy Instant Pot Bell Pepper Pesto! We’re swapping traditional pine nuts for the creamy goodness of mozzarella and adding a subtle, sweet kick from sautéed green bell peppers. This vibrant, cheesy sauce comes together in just 35 minutes, making it the perfect weeknight shortcut for show-stopping pasta, zesty sandwiches, or a flavor-packed dip. Let’s get cooking!
Ingredients
• 1 green bell pepper, finely chopped
• 3 garlic cloves, crushed
• 2 cups / 40g fresh basil, chopped
• 1 cup / 112g shredded mozzarella
• 3 tbsp / 15g grated Parmesan cheese
• ¾ cup / 180ml olive oil
• ¼ cup / 60ml water
• 1 tsp / 6g salt
• ¼ tsp / 0.5g black pepper
Instructions
1. Directions
2. Lightly grease the stainless steel insert of your multi-cooker and select the ‘Saute’ function.
3. Add the finely chopped bell pepper and crushed garlic. Stir-fry for 5 minutes until fragrant and slightly softened.
4. Turn off the ‘Saute’ function. Add the basil, mozzarella, Parmesan, olive oil, salt, pepper, and ¼ cup of water to the pot and stir to combine.
5. Secure the lid, ensuring the steam valve is sealed. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 12 minutes.
6. Once the timer finishes, perform a quick release of the pressure according to your manufacturer’s .
7. Carefully open the lid and transfer the hot pesto to a bowl. Allow it to cool to room temperature.
8. Once cooled, store in an airtight container in the refrigerator until ready to use.
Nutritional Information
• Serving Size: 1 of 6
• Calories: 253
• Total Fat: 27.1g
• Net Carbs: 2g
• Protein: 3.1g
• Fiber: 0.3g
Pro Tips
• For a smoother, more traditional pesto texture, transfer the cooled mixture to a blender or food processor and pulse until it reaches your desired consistency.
• To maintain a brighter green color, add half the basil before cooking and stir in the remaining fresh basil after the pressure release.
• Prevent browning during refrigeration by pouring a thin layer of olive oil over the surface of the pesto before sealing the container.
FAQ
Q: Can I use a different color bell pepper
A: Yes, you can substitute red, yellow, or orange bell peppers. This will alter the final color and create a slightly sweeter flavor profile compared to the green bell pepper.
Q: How do I make this pesto smoother
A: For a smoother, more traditional pesto texture, transfer the cooled mixture to a blender or food processor. Pulse until it reaches your desired consistency.
Q: How should I store this bell pepper pesto
A: Store the pesto in an airtight container in the refrigerator for up to one week. To help prevent browning, pour a thin layer of olive oil over the surface before sealing the container.
Q: Is this pesto recipe nut-free
A: Yes, this is a nut-free pesto recipe. It swaps traditional pine nuts for shredded mozzarella to achieve a creamy, cheesy texture without using any nuts.
