Ingredients

The following ingredients have 7 Servings
  • 1/2 medium onion (chopped)
  • 1 tablespoon olive oil
  • 3/4 cup uncooked rice (I used jasmine)
  • 1.5 pounds extra lean (95% lean) ground beef
  • 1 red bell pepper (chopped finely)
  • 1 green bell pepper (chopped finely)
  • 1 (13.5 fluid ounce) can tomato sauce
  • 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
  • 4 cups chicken broth
  • 3 cloves garlic (minced)
  • 3 dashes Italian seasoning
  • 1 teaspoon paprika
  • Salt & pepper (to taste)

Instruction

  • Chop your onion and add it to your Instant Pot along with the olive oil. Press the sauté button and cook for about 3 minutes, then add the ground beef and continue cooking for another 3-4 minutes or so, stirring occasionally. 
  • Add the remaining ingredients to your Instant Pot and give it a stir.  Rinse the rice (put it in a sieve and run it under the tap) prior to adding it to your Instant Pot. Important note: The soup in the photos is quite thick and hearty. If you prefer it to be less thick, use 1/2 cup of rice. The soup gets pretty close to the fill line of my 6-qt. Instant Pot, so be sure not to go over. 
  • Close the lid and set the valve on "sealing". Cook on high pressure for 10 minutes. It will take at least 10-15 minutes for the Instant Pot to get up to pressure. Once the countdown is over, carefully release the pressure manually. 
  • Season soup with salt & pepper as needed.