This soup is absolutely delicious. It's so easy to make, and the Instant Pot speeds up the cooking time so you can have a wonderful healthy meal done in no time, and everyone will ask for seconds. This soup is loaded with vegetables, so its really nutritious, and just as good as it is good for you. Make sure you put this recipe in your favorites.
2 cans Diced Tomatoes with Green Peppers and Onions
1can Stewed Tomatoes chopped
1can Tomato Paste
1pouch Success Rice
½Green Pepper chopped
½Red Bell Pepper chopped
½Orange Bell Pepper chopped
½Yellow Bell Pepper chopped
⅓cup Brown Sugar
4cups Chicken Broth
2 cups Distilled Water
1tbsp Olive Oil
2tbsp Italian Seasoning
1tsp Ground Oregano
1tsp Garlic Salt
1tsp Seasoned Salt
Press the Sauté button on the Instant Pot and add butter and olive oil, add the onion and Sauté until golden brown.
Add the ground sirloin, and cook until the meat is completely done, there's no pink left, and the meat is well browned.
Add the minced garlic, and mix well, and cook for 1 minute.
Turn off the Sauté setting, and add the diced tomatoes, stewed tomatoes, tomato paste, rice, bell peppers, Italian seasoning, sweet basil, oregano, garlic salt, seasoned salt, seasoned pepper, and brown sugar.
Stir well, blending all ingredients, and scraping the bottom of the pot for any bits that might be stuck.
Add the Chicken Broth, and water, and stir again, scraping the bottom, to loosen any bits of onion, or sirloin, to prevent burning.
Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the Manual button and set the time to 10 minutes.
When the soup is cooked, it will beep and go to 'OFF'. Do a quick release, by gently turning the pressure valve from 'SEALING' to 'VENTING', and release the pressure. When all pressure has been released, and the FLOAT VALVE is down, open the lid to the Instant Pot, and stir the soup.
Serve in bowls with your favorite crusty bread or crackers. Enjoy!
Substitute the 4 (½) multi-colored peppers for green peppers if that is all you can find. I love the taste and the variety of colors but do what you like best! This soup is freezer friendly and can be cooled and put into gallon-sized freezer zip lock bags to lay flat in the freezer. Put a bag in the refrigerator the night before you want to serve, and heat it up on the stove or in the microwave the next day.You can use ground sausage or ground hamburger instead of ground sirloin if you would like.You can double this recipe if you own a larger Instant Pot. Just ensure you do not go over the max fill line. If you swap out the rice with brown rice or another variety of rice make sure that you adjust the cooking time to fit the rice, or cook the rice in a pot on the stove and stir it in at the end. Feel free to add jalapeños, red pepper flakes, or hot sauce to adjust the heat factor of this soup. Sprinkle cheese on at the very end, or once you get it dished into bowls.