Add olive oil to pressure cooker. Saute red onion, Poblano peppers, garlic, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring continually, until the onions turn translucent, about 4-5 minutes.
Transfer veggie mixture to a medium bowl. Add ground beef and brown for 3-4 minutes, or until no longer pink inside, stirring occasionally. Drain any excess fat from the pot.
Add cooked vegetables, broth tomatoes and rice. Stir to combine.
Cook on high for 20 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
Serve with fresh chopped cilantro on top, if desired.