Instant Pot Low-Carb Goulash Soup with Ground Beef and Peppers

Ingredients

• 1 1/2 – 2 lbs. extra lean ground beef
• 2 tsp. + 1 tsp. olive oil
• 1 large red bell pepper, stem and seeds removed and cut into short strips
• 1 large onion, cut into short strips
• 1 T minced garlic
• 2 T sweet paprika, preferably Hungarian paprika
• 1/2 tsp. hot paprika, preferably Hungarian paprika
• 4 cups homemade beef stock
• 2 cans petite diced tomatoes
• Sour cream for serving, optional

Directions

1. Set the Instant Pot to sauté, warm the 2 tsp. olive oil, and add the ground beef. Crumble the meat with your fingers as it goes in, then keep breaking it up with a turner while it cooks. Once the beef is nearly browned, transfer it to a bowl, or set it on paper towels on a plate if it seems greasy.
2. As the beef is cooking, remove the stem and seeds from the red pepper, then slice it into short strips. Cut the onion into short strips about the same size.
3. Pour the remaining tsp. olive oil into the Instant Pot. Add the onions and peppers and cook them for 3-4 minutes. Stir in the minced garlic, sweet paprika, and hot paprika, and continue cooking for 2-3 minutes, stirring so the paprika gets cooked into the vegetables. Do not skip cooking the paprika with the onions and peppers.
4. Add the beef stock or broth, petite diced tomatoes, and browned ground beef to the Instant Pot. Secure the lid and choose the SOUP setting, adjusting the cook time to 15 minutes. If your Instant Pot does not use low pressure for SOUP, use the MANUAL setting instead and select LOW PRESSURE for 15 minutes.
5. When the cooking time ends, allow the pressure to come down naturally for a few minutes, then switch to quick release to let out the rest. Serve the soup hot, with a generous spoonful of sour cream if you like.
6. To prepare this soup on the stovetop rather than in a pressure cooker, use the same ingredients and follow the cooking method and timing for Low-Carb Goulash Soup with Red Pepper and Cabbage.