• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1 cup water in the insert. You must also use a 1-quart, 6-inch-round, high-sided, pressure-safe baking or soufflé dish.
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 2 1/2 cups while otherwise completing the recipe as stated.
• This recipe yields bell peppers that still need to be cut with a knife. If you want softer bell peppers, cook under pressure for 18 at MAX or 25 at HIGH.
• Garnish with red pepper flakes.