When you make black bean soup in your Instant Pot you dont have to soak the beans first Adjust the spices to your liking in this healthier black bean soup thats easy to make and freezes well
Prep Time
25 mins
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft
about 5 minutes.
Add garlic
chili powder
cumin
oregano
salt
pepper
and chipotle powder. Cook and stir until fragrant
about 1 minute. Add broth
beans
and chile peppers. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to the manufacturer's instructions
about 25 minutes. Unlock and remove the lid.
Use a stick blender to blend beans until thick and creamy. Season with garlic salt.
Ladle into bowls and serve with pico de gallo
red bell pepper slices
and lime wedges.
Recipe Tip
To add texture to the soup
remove 1 cup of beans with a slotted spoon after Step 3. Return them to the pot after blending.
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