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

Turn the Instant Pot to saute’, heat the 2 tsp. olive oil, and cook the ground beef, breaking it apart with your fingers as you put it into the Instant Pot and also with a turner as it cooks.When the beef is mostly browned, remove to a bowl (or drain on paper towels on a plate if the meat looks at all greasy.)While the meat cooks, cut away the stem and seeds from the red pepper and cut into short strips. Cut onion into short strips, same size as the red pepper.Add the other tsp. olive oil to the Instant Pot, add the onions and peppers and cook 3-4 minutes.Then add the minced garlic, sweet paprika, and hot paprika and cook 2-3 minutes longer, stirring so the paprika is all cooked. (DO NOT skip the step of cooking the paprika with the onions and peppers.)Add the beef stock or broth and petite diced tomatoes, along with the ground beef.Lock the lid and use the SOUP setting, changing the time to 15 minutes. (On my Instant Pot SOUP is low pressure. If yours is different use the MANUAL setting and choose LOW PRESSURE – 15 minutes.)When the cooking stops, let the pressure release manually for a few minutes, then use quick release to finish releasing.Serve hot with a generous dollop of sour cream if desired.StovetopIf you want to make this soup on the stovetop instead of in a pressure cooker, use these ingredients but follow the cooking times and instructions for Low-Carb Goulash Soup with Red Pepper and Cabbage.)