28ouncecan diced tomatoes with basil, garlic and oregano
10ouncecan tomato soup
6cupschicken broth (or beef broth)
shredded cheddar cheese (optional),for serving
Instructions
Select the sauté option on a 6-quart (or larger) Instant Pot menu, and wait for it to read ‘Hot’
Add ground beef. Cook and crumble beef until brown and fully cooked. Note: meat should not need to be drained of grease since we’re using a lean meat.
Next, add the diced onion, diced peppers, uncooked rice, sugar, garlic powder, salt and pepper. Stir to combine and cook for 1 minute.
Finally, stir in the the rest of the ingredients: diced tomatoes, tomato soup and chicken broth.
Cover with the lid and lock it. Seal and cook for 4 minutes on High Pressure, followed by 8 minutes Natural Pressure Release. Then manually release the remaining pressure.
Open the lid and stir. Allow to cool for a few minutes then serve.
If you like, top each serving of soup with freshly shredded cheddar cheese.
Video
Notes
If your ground beef produced a large amount of grease, be sure to drain it before continuing with the recipe.
The small amount of sugar is added to cut the acidity form the tomatoes.