Rinse and drain 1 cup dry rice. Add the rice and 1 cup of cold water to the Instant Pot. Cook on HIGH pressure for 3 minutes for white rice, 22 minutes for brown rice. Let pressure release naturally. Remove the rice from the inner pot and rinse and return the inner pot to the pressure cooker.
For the Stuffed Peppers
Once the rice has cooled slightly, measure out 1 1/2 cup cooked rice into a large mixing bowl. Add in the ground meat, seasonings, Worcestershire Sauce, and 1 cup of the tomato sauce. Mix well to combine.
Place a trivet inside the Instant Pot and then pour in 1 and 1/2 cups cold water.
Cut off the tops of each pepper and remove seeds and core. Divide the rice mixture evenly between the peppers.
Place the peppers on the rack and then top each pepper with 1-2 tablespoons of the remaining tomato sauce.
Place lid on pressure cooker and be sure vent knob is pointed to sealed. Cook on high pressure for 15 minutes, by selecting manual or pressure cook and using the +/- buttons to adjust the time.
Once cook time has elapsed let pressure release naturally, or for at least 10 minutes. Test the internal temperature to be sure that 165 degrees has been reached. If not, cook for an additional 3-5 minutes.
It is best to use peppers that are the same size and fairly flat on the bottom. Any color pepper works for this recipe.
Omit the egg if you have an egg allergy--the recipe will still work.
I recommend using low sodium tomato sauce and Worcestershire sauce to control the sodium in this recipe.
Leftover Instant Pot Stuffed Peppers will keep in the fridge for up to 3 days or can be frozen for up to 3 months.
Cook as much rice as desired and save leftover rice for another recipe. I find that preparing at least 2 cups of dried rice at any time is best when using an 8 quart pressure cooker.