Ingredients
Steak and Seasoning
- 14–16 ounces boneless top sirloin steak
- Pinch kosher salt and ground black pepper (for seasoning steak)
- 1–2 Tablespoons olive oil or avocado oil
Vegetables and Aromatics
- 1 small onion, chopped (about ¾ cup)
- 1 teaspoon minced garlic (3 small cloves)
- 1 bell pepper, chopped
Soup Base and Spices
- 4 cups gluten free chicken or beef broth
- 2 – 10 ounce cans diced tomatoes with green chili or regular canned diced tomatoes without spices for a less spicy option
- ¾ cup uncooked long grain white rice
- 1–1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon paprika or cayenne
Optional Toppings
- Sliced avocado
- Fresh cilantro (torn)
- Sliced jalapeno
Instructions
- Prepare the steak: Trim excess fat from the sirloin steak, leaving a little fat around the edges for searing. Sprinkle both sides with kosher salt and ground black pepper. Set aside.
- Sear the steak: Set the Instant Pot to SAUTE mode and heat the oil until shimmering. Add the steak and brown it for 3 to 4 minutes per side (4–5 minutes if the steak is thicker), flipping once to develop a nice crust.
- Rest and slice the steak: Remove the seared steak and let it rest for about 2 minutes. Then thinly slice the steak into bite-sized strips.
- Cook the vegetables: Add the chopped onion and minced garlic to the Instant Pot. If needed, add 1–2 teaspoons additional oil. Saute until fragrant, about 2 to 3 minutes. Add the chopped bell pepper and cook for another minute while scraping up browned bits from the bottom to enhance flavor.
- Add remaining ingredients and pressure cook: Return the sliced steak to the Instant Pot. Add the gluten-free broth, diced tomatoes, uncooked rice, chili powder, cumin, kosher salt, black pepper, and paprika or cayenne. Stir well to combine. Place the lid on and seal the steam vent. Select MANUAL mode at HIGH pressure and set the timer for 10 minutes. Expect about 15 minutes for the pot to reach pressure before cooking begins.
- Release pressure and finish soup: After cooking, allow the pressure to naturally release for 10 minutes. Then carefully perform a quick release to let out remaining steam. Open the lid, stir the soup and adjust seasonings or add a bit more broth if desired.
- Serve and garnish: Ladle the hot soup into bowls and garnish with torn fresh cilantro, sliced jalapeños, and avocado slices as desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- You can substitute white rice with brown rice; increase cooking time accordingly or pre-cook the rice.
- For a less spicy version, use regular canned diced tomatoes without green chilies.
- Olive oil or avocado oil works best for searing and sauteing due to their high smoke points.
- Adjust chili powder and cayenne according to your heat preference.
- If cooking on stovetop, simmer ingredients gently after searing steak and sautéing vegetables until rice is tender, about 20-25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes pressure cooking + 10 minutes natural release + 10 minutes sauteing
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican-American
- Diet: Gluten Free
