Instant Pot Stuffed Pepper Soup

Brown the ground beef using the sauté setting on the Instant Pot or brown it in a skillet. Drain the ground beef well and pour the drained ground beef to the Instant pot.
Add the sliced bell pepper, diced onion and minced garlic to the pot.
Next add the Italian seasoning, salt and pepper.
Pour the crushed tomatoes into the inner pot and pour the beef broth in. Use a wooden spoon to stir and mix the ingredients.
Twist the pressure cooker lid on, set the valve to the sealing position.
Press the manual button and set the timer for 5 minutes.
When done pressure cooking do a quick release of the steam by carefully pushing the valve to the open position with a long spoon. Press the cancel button to turn the appliance off. Unplug the Instant Pot.
Once the pressure is released carefully open the lid away from your body. Place the lid down on a towel.
Add the Instant Rice to the soup and mix with a wooden spoon to stir the rice in. Place the lid back on and lock in place. Push the valve to the sealing position to trap the heat inside the pot. Allow the rice to cook for about 15 minutes or until tender.
Serve the soup in a bowl and top with shredded cheese.
Makes about 8 one cup servings.