Put all your ingredients, except your water in a metal bowl that will fit inside your 6-quart Instant Pot while on the trivet and stir
Pour your water in the bottom of your Instant Pot insert and place your bowl on your trivet inside the insert
Seal and cook on high pressure for 14 minutes, turning off the keep warm feature
Natural release for 10 minutes, then quick release
Stir and serve
I didn't put a measurement for the pepper in this recipe, because it is really up to you. I did a heavy sprinkling on top of the soups before I mixed everything in and wasn't sure if it would be a "peppered" flavored recipe. I was pleasantly surprised that it had a great peppered taste! If you like a little more kick, then add in more pepper. Are you a little more timid when it comes to spiciness? Sprinkle a little less!
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.