1/2cuplong-grain white rice (I used basmati)rinsed for about 1 minute
1teaspoonapple cider vinegar or lemon juice
Salt and pepper to taste
fresh parsley, chopped
freshly grated parmesan
Press the sauté button on the Instant Pot. Heat the olive oil, then add the ground chicken and sauté until no longer pink. Add the onion and garlic and continue to sauté a couple minutes more until the onion is fragrant and starting to soften.
Deglaze the insert: Add about 1/4 cup of the broth and use a plastic or wooden spatula to scrape off every brown bit stuck to the bottom. Be sure you get it all to avoid a burn warning.
Add the rest of the broth, bell peppers, tomato puree, beans, fire-roasted tomatoes, rice, dried basil, dried parsley, oregano and onion powder. Push the rice down until it's just submerged in the broth. Do not stir.
Close the lid, set to sealing and use the Manual setting to cook on high pressure for 10 minutes. It will take 25-30 minutes to come to pressure.
At the end of cooking time, quick release the pressure (I use a wooden spoon to avoid getting hit by any splatter) and stir to ensure even distribution of the ingredients. Stir in the apple cider vinegar and let the soup rest for about 5 minutes with the lid partially covering the pot. Season with salt and pepper to taste. Serve topped with chopped parsley or finely grated parmesan, if desired.
Inactive time indicates time for Instant Pot to come to pressure and release pressure after cooking time.
This recipe was tested in the 6-quart Instant Pot model.