Instant Pot Stuffed Pepper Casserole

Instant Pot Stuffed Pepper Casserole 1 pound ground beef 1 small yellow onion, diced (about ½ cup) 2 cloves garlic, minced 2 green bell peppers, diced 1 can (14 oz) diced tomatoes (don't drain) 1 can (15 oz) tomato sauce ⅔ cup beef broth ⅔ cup jasmine rice 1 Tbsp Worcestershire sauce ½ tsp kosher salt ½ tsp black pepper 2 cups shredded Cheddar-Jack cheese For the pressure cooker, select "browning/saute" to preheat the pot. Once hot, add the ground beef and onion and saute for about 5 minutes, stirring constantly until beef is browned. I drained out any extra fat/oil. Next, add the garlic and bell peppers, saute for 1 full minute. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt. Serve