Ingredients:

  • 1 lb lean ground beef (90/10)
  • 3 large bell peppers (green, red, and orange), chopped into 1-inch pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed until clear
  • 4 cups low-sodium beef broth
  • 15 oz fire-roasted diced tomatoes
  • 8 oz tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh parsley for garnish

Instructions:

  1. Sauté the Base: Set the Instant Pot to 'Sauté' (High). Add the ground beef and diced onion. Cook, breaking the meat apart with your spoon, until it’s browned. Look for a deep, mahogany crust forming on the bottom of the pot — that's the fond and it is pure flavor.
  2. Add Aromatics: Toss in the minced garlic and the 2 tablespoons of tomato paste during the last 60 seconds of sautéing. Stir constantly. You’ll know it’s ready when the paste turns a brick red hue and smells slightly sweet.
  3. Deglaze the Pot: Pour in ½ cup of the beef broth. Use your wooden spoon to scrape every single brown bit off the bottom. Note: This is the most important step to prevent the dreaded Burn notice later.
  4. Incorporate Everything: Stir in the remaining broth, fire roasted tomatoes, tomato sauce, rinsed white rice, chopped bell peppers, Worcestershire, and all the spices. Give it a good stir to make sure no rice is stuck in a corner.
  5. Set the Pressure: Secure the lid and move the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 5 minutes.
  6. The Natural Release: Once the timer beeps, leave it alone. Let the pot count up to 10 minutes. This is called a Natural Pressure Release (NPR) and it is vital for the rice texture.
  7. Final Vent: After 10 minutes, move the valve to 'Venting' to release any remaining steam. Be careful of the hot vapor!
  8. The Final Stir: Open the lid and give the soup a gentle stir. The rice will have absorbed a lot of liquid, but it will still be a soup, not a stew.
  9. Garnish and Serve: Ladle the soup into bowls and sprinkle with fresh parsley. It should look vibrant and smell like a cozy kitchen. | Original Ingredient | Substitute | Why It Works | | :--- | :--- | :--- | | Ground Beef (1 lb) | Ground Turkey (1 lb) | Leaner protein. Note: Adds less natural fat, so sear in 1 tsp oil. | | White Rice (1 cup) | Brown Rice (1 cup) | Heartier grain. Note: Requires 15 mins cook time instead of 5. | | Beef Broth (4 cups) | Vegetable Broth (4 cups) | Lighter base. Note: Less meaty depth, may need extra Worcestershire. | One thing to keep in mind is that the rice will continue to drink up the broth as it sits. If you aren't eating it immediately, you might notice it thickening up into something closer to a risotto. Don't panic! You can easily thin it back out with a splash of broth or water when you're ready to eat.