Prepare Ingredients: Begin by soaking, rinsing, and draining the rice. Then, dice the peppers and onion as instructed.
Saute Vegetables: Switch on the Saute mode on your Instant Pot. Add ½ cup of vegetable broth and cook the diced onions for a few minutes until softened. Next, add the minced garlic and diced peppers, allowing them to cook for an additional two minutes.
Seasoning: Stir in the vegan Worcestershire sauce and black pepper. Once combined, turn off the Saute mode.
Add Ingredients to Instant Pot: Pour in the remaining 2 ½ cups of vegetable broth, along with the tomato sauce, crushed tomatoes, and parboiled rice. Give everything a good stir to ensure all ingredients are well incorporated.
Pressure Cook: Lock the lid of the Instant Pot in place and set the timer to 5 minutes on high pressure.
Prepare Impossible Meat: Meanwhile, on the stove, heat a pan over medium-high heat. Add ¼ cup of water and the Impossible meat, breaking it up into grounds. Cook until browned, then transfer to a bowl and set aside.
Natural Release: Once the Instant Pot timer beeps, allow for a 5-minute natural release before manually releasing any remaining pressure.
Combine Ingredients: After releasing the pressure, stir in the cooked Impossible meat until evenly distributed. Let the mixture cool for 5 minutes before serving.
Serve or Store: Enjoy your Unstuffed Peppers immediately, or portion them out into containers for convenient meals throughout the week.