Cook until the beef is cooked through, about 4 minutes.
Drain the grease and return the ground beef to the inner pot.
Add the onion.
Sauté for about 3 minutes or until the onion is softened, stirring regularly.
Stir in the garlic, and cook for 30 seconds, stirring regularly.
Press CANCEL.
Add in the bell peppers, diced tomatoes, crushed tomatoes, beef stock, red wine vinegar, Italian seasoning, salt, and rice.
Close and lock the lid.
Turn the pressure release valve to sealing.
Press manual high pressure and adjust the time to 6 minutes.
When the cooking time has finished, carefully turn the pressure release valve to venting to quickly release the pressure.
Give everything a good stir, and serve topped with fresh parsley and grated parmesan, if desired.
Notes
Ground beef: I like to use 85% or 90% lean. Using a leaner ground beef can leave you with dry beef. Ground Italian sausage also works well in this soup.
Onion: You could also use a white onion. You’ll need about 1 ¼ cups diced onion.
Diced tomatoes: I like to use fire roasted diced tomatoes because it gives the soup a little something extra. You could also use diced tomatoes if you prefer.
Beef broth: I like to used reduced-sodium beef broth so that I can control the salt level.
Keeping the soup on warm: If you aren’t planning to serve the soup right away and want to leave it on warm, then you’ll need extra broth as the rice keeps absorbing broth as it sits.