Remove the lid from your Instant Pot, plug in and press the "Saute" button and add the oil.
Add the peppers and onions and saute for about 4 minutes with a pinch or two of salt, then add the garlic and cook for another 30 seconds.
Stir in the diced fire roasted tomatoes with green chilies, the tomato sauce, vegetable broth, onion and garlic granules, basil and oregano, salt and pepper.
Put the lid on the Instant Pot and turn the black pressure valve on top to sealing.
Press the "Manual" button and set for 15 minutes. Make sure it's set to High Pressure. When it beeps, press the "Cancel" button and wait for the pot to Natural Release the pressure before opening.
Once the pressure is released, press the Saute button with the lid off and stir in the frozen Beyond Meat "Beefy" crumbles or other frozen meat alternative crumbles and the already cooked rice. Cook, stirring frequently until heated through, about 3 to 4 minutes.
To serve, ladle about 2 cups of the soup into bowls and garnish with some chopped fresh parsley (optional)