Cut the Peppers and hollow them out taking care to get rid of all the seeds
Turn on the instant pot to saute and add the butter when hot
First, start cooking the onions and then after about 2 minutes add the carrot and the garlic
Then add the mince and cook browning the mince to give good flavor
Add salt pepper and pinch cayenne pepper to taste and stir
Takes about 10 minutes to brown
Add the beef stock and also add the rice and cook for about 8 minutes until the rice is almost cooked. Keep stirring so the bottom does not burn
Let the mix then cool down in the fridge
Stuff the peppers with the cool mix
Place the trivet in the instant pot and add 1-2 cups of water - add some peppercorns and bay leaves to the water for extra flavor if you have them
Cook for 10 minutes on high pressure and 10 minutes of natural release.
Now they are ready to serve - you can serve these alone or with a salad of a side dish or your choice.