Set Instant Pot to saute function. Heat oil and add ground beef. Cook until no longer pink, about 6-8 minutes. Drain off all but 1 teaspoon of excess oil.
Add onions and peppers and cook until beginning to soften, about 5 minutes. Shut off the saute function.
Add in remaining ingredients and stir well.
Place the lid on the Instant Pot and set the valve to sealing.
Cook on manual high pressure for 10 minutes, with a 5 minute natural release. Release any remaining pressure.
Garnish as desired, and serve immediately.
To Cook on the Stove top:
Heat a large pot and add a teaspoon of oil.
Once hot, add the ground beef and cook through until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 25 minutes. Add any additional broth as needed to thin out the soup.
Serve immediately with garnish of choice.
We are instructing to use uncooked rice here for the ease of making this without needing leftover rice. If you DO have leftover rice you wish to use up, feel free to make this soup as stated and add in the leftover rice at the end of the cooking time until it is warmed through.
To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through. Also for Whole30 omit the coconut sugar.