Quick Philly Cheesesteak Peppers in the Instant Pot®

Ingredients 0/12

Step 1

Turn on your Instant Pot to the sauté setting. Add a bit of oil and butter, then toss in the mushrooms and onions. Cook them for about 5 minutes until they soften, then add the garlic and sauté for another 30 seconds. Scoop this mixture out into a bowl and set it aside.

Step 2

Add the sirloin to the pot along with Italian seasoning, garlic salt, and black pepper. Cook everything until the meat is nicely browned, around 5 minutes. Once done, mix the cooked sirloin into the bowl with the mushrooms and onions.

Step 3

Give the pot a quick rinse, then pour in half a cup of water and place a steamer rack inside. Take your pepper halves and put a slice of provolone cheese in the bottom of each one. Fill them up with the meat and mushroom mixture, then cover each pepper with a piece of aluminum foil. Arrange the stuffed peppers on the rack in the Instant Pot.

Step 4

Seal the lid and set the pressure cooker to high for 25 minutes, following your machine’s instructions. It’ll take about 10 to 15 minutes to come up to pressure. While that’s happening, set your oven rack about 6 inches from the broiler and preheat the broiler.

Step 5

When the cooking time is up, carefully release the pressure using the quick-release method. Open the lid, then transfer the peppers to a baking sheet and remove the foil. Add another slice of provolone on top of each pepper.

Step 6

Pop the peppers under the broiler for 1 to 3 minutes, just until the cheese gets bubbly and lightly golden. Keep an eye on them so they don’t burn! Serve hot and enjoy.