- 8
- 15 mins
- 20 mins
Ingredients
- 1 lb Lean Ground Beef or Turkey
- 1 Bay Leaf
- 1/3 cup Celery, diced
- 1 Onion, diced
- 4 cloves Garlic, pressed or minced
- 1 Tbsp Paprika
- 1 tsp Italian Seasoning
- 1/2 tsp Thyme Leaves, dried
- 1/2 tsp Oregano
- 1 1/4 tsp Salt
- 1/2 tsp Pepper
- 3 Bell Peppers (2 green and 1 red), Chopped
- 1 14oz Can of Diced Tomatoes, with juice
- 4 cups Beef Broth, low sodium (use 5 if you like it soupier)
- 1 Tbsp Worcestershire Sauce
- 1 14oz Can of Tomato Sauce
- 3/4 cup Long Grain White Rice, rinsed, uncooked
Preparation
Step 1
Turn on the pot's Sauté function. When the display reads "Hot" add the ground beef and the bay leaf. Cook for 5 minutes, stirring occasionally.
Add the celery and onion, and cook for 3 minutes.
Add the garlic and spices and cook for 1 minute.
Add the peppers, diced tomatoes & their juice and stir well.
Pour in the 4 cups of beef broth and Worcestershire sauce, and stir.
Stir in the tomato sauce and rice.
Place the lid on the pressure cooker and lock in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function and set the Pressure Cook/Manual setting. Use the + or - button (or dial) to choose 4 minutes. It will take several minutes for the pot to come to pressure.
After the cooking cycle has ended, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn the steam release knob to the Venting position and Quick Release the remaining steam/pressure.
When the pin in the lid drops down, carefully open the lid and stir the soup. Taste and adjust salt, if necessary.
Serve immediately.