Keto Instant Pot Egg Stuffed Peppers

These Keto Instant Pot Egg Stuffed Peppers are super easy to prepare and are great for breakfast or dinner.

Course Breakfast
Cuisine American
Keyword instant pot, keto, low carb
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 6
Calories 109 kcal


  • 3 bell peppers any color
  • 6 eggs
  • 1 cup water
  • 1/2 cup shredded cheese
  • salt & pepper to taste


  1. Cut all of the bell peppers in half, lengthwise. Remove the stems, seeds, and white inner ribs. Rinse each half and dry with a paper towel.

  2. Crack 1 egg into each pepper half. Season with salt and pepper.

  3. Pour the water into the bottom of the Instant Pot and place the rack in the pot. Arrange the pepper halves on the rack and loosely cover the peppers with a piece of aluminum foil.

  4. Keep in mind that it usually takes 10-15 minutes for the pressure to build in the Instant Pot. Pressure cook on low for 4 minutes. When done, manually release the pressure.

  5. Using tongs, remove the peppers from the Instant Pot, sprinkle with cheese, and enjoy while hot.

Nutrition Facts
Keto Instant Pot Egg Stuffed Peppers
Amount Per Serving
Calories 109 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 171mg57%
Sodium 125mg5%
Potassium 193mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 2165IU43%
Vitamin C 76mg92%
Calcium 76mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.