Brown the beef in a large skillet on the stove. Drain the fat afterward. This step is important.
Place the cooked beef in a large resealable bag.
Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
Take the bag out of the freezer and thaw. Place the contents in a large pot on the stovetop. Add the broth. Cover and simmer on low for 30 minutes. Add the rice in the last 20 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
Cook the rice separately on the stovetop and set aside. Thaw the bag contents and add them to the Instant Pot. Add the broth. Cover and cook on high pressure for 15 minutes. Do a natural release. Add the rice either to the entire soup or a bit into each bowl when serving.
Thaw. Dump the bag contents into the crockpot. Add the broth and rice. Stir. Cook on low for 3-4 hours.