Step 1

Select "Sauté" on the Instant Pot and heat OLIVE OIL.

Step 2

When the display reads "Hot", add ONION and GARLIC. Sauté until tender.

Step 3

Add BEEF and sauté until cooked through, stirring as needed. Drain excess fat, if needed.

Step 4

If any browned ingredients are stuck on the pot's surface, add a splash of broth and scrape them with a flat utensil to release them into the ingredients. This is called deglazing and it's "flavor gold".

Step 5

Press "Cancel" and stir in BELL PEPPERS, CRUSHED TOMATOES, TOMATO PASTE, WORCESTERSHIRE SAUCE,  ITALIAN SEASONING, SALT, PEPPER, CRUSHED RED PEPPER, and CHICKEN BROTH.

Step 6

Secure the lid and turn pressure release valve to "Sealing". Select "Manual" or "Pressure Cook" and set the cooker on "High" pressure for 2 minutes (for softer bell peppers) or only 1 minute (for al dente bell peppers).

Step 7

At the end of the cook cycle, allow the pot to sit undisturbed for a 15-minute natural pressure release (NPR).

Step 8

Once all steam has released, open the lid and stir. Continue to serving instructions below.

Step 9

Heat soup pot over medium-high heat. Add ONION and GARLIC, sauté until tender.

Step 10

Add GROUND BEEF and sauté until cooked through, stirring as needed. Drain excess fat, if needed. Deglaze the pot with a little broth, if needed.

Step 11

Stir in BELL PEPPERS, CRUSHED TOMATOES, TOMATO PASTE, WORCESTERSHIRE SAUCE, ITALIAN SEASONING, SALT, PEPPER, CRUSHED RED PEPPER, and CHICKEN BROTH.

Step 12

Turn heat to medium-high, bringing soup just to a boil, stirring as needed.

Step 13

Turn heat to medium-low, cover, and simmer until until bell peppers become tender (about 20 min), stirring as needed.

Step 14

At first, the soup might seem like it has too much liquid, but this will balance out when you add cooked rice or cauliflower rice.

Step 15

Serve warm with a scoop of cauliflower rice or cooked rice.

Step 16

Store in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer (or longer if vacuum sealed).