Stuffed Pepper Soup (stovetop or Instant Pot)

Stuffed Pepper Soup

1 pound hamburger
6 cups beef broth (I just use water and beef bouillon)
2 (14 ounce) cans diced tomatoes, un-drained (or 1 jar bottled tomatoes, chopped)
2 green bell peppers, chopped (or substitute one red pepper)
1 onion, diced
2 cloves garlic, minced
1/4 cup brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
2 cups cooked rice (add near the end)

*Freshly grated parmesan for garnish (optional)

Directions:
In a large skillet, brown beef with onion and garlic until beef is no longer pink. Drain grease from beef and dump into a large stock pot. Place stock pot on stove top and add remaining ingredients except the cooked rice and the parmesan cheese. Turn heat up to medium high and bring soup to a boil. Reduce heat to low, cover with lid, and simmer for 20-25minutes. Add the cooked rice in at the vey last.  Sprinkle with parmesan cheese when serving.

Note: The original recipe came from here http://www.sixsistersstuff.com/2013/09/stuffed-pepper-soup.html.  I made my own adjustments to it. I actually like to add the rice towards the end of the simmering.  I don't like it overcooked, but it's up to you.  I also rarely cook it more than 20 minutes because I don't have time.    Sometimes if I have extra fresh tomatoes around I chop them up and add them too.

This works great for the Instant Pot!  Follow the recipe below:

Instant Pot Stuffed Pepper Soup

1 pound hamburger
6 cups beef broth (I just use water and beef bouillon)
2 (14 ounce) cans diced tomatoes, un-drained (or 1 jar bottled tomatoes, chopped)
2 green bell peppers, chopped (or substitute one red pepper)
1 onion, diced
2 cloves garlic, minced
1/4 cup brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
2 cups cooked rice

*Freshly grated parmesan for garnish (optional)

Directions:
Set the Instant Pot to sauté.   Season the hamburger with salt and pepper and brown the hamburger, garlic, and onions together.  Drain grease from beef, and then add all the other ingredients into the Instant Pot except the cooked rice and the parmesan cheese.  Set the pressure cooker to high pressure for 5 minutes.  It will take a long time to come to pressure! Once the Instant Pot has beeped and the time is up, it is ok to let the pressure out and depressurize the pressure cooker.  This too will take some time. Stir in the cooked rice after cooking is done. 

Note: I don't like my rice overdone, so I just cook it on the stovetop while the soup is in the instant pot.  If you like it really cooked so that it literally is very puffed up and inside out almost, then go ahead and add it before you pressure cook it.  One of these days I will get brave and just put in 2/3 cup dry rice (uncooked) and extra broth from the very beginning and see how it does! 
**EDIT: I did try putting in the 2/3 cup dry rice.  I did not like it at all.  It changed the entire appearance of the soup to a cloudy look.  The taste was ok, but I won't make it that way again.