Instant-Pot Black Bean Soup
Using an Instant-Pot is the fastest and easiest way to make a tasty black bean soup. I always soak my beans overnight. I know some recipes say it's not necessary when using an Instant-Pot, but I find that if you don't, they can still be too hard after cooking.
- 1 Tbs. olive oil
- 1 large onion coarsely chopped
- 1 medium bell pepper cored, seeded and chopped (any color)
- 1 ½ Tbs. chipotle chile powder
- ½ tsp. Cumin
- 1 tsp. dried oregano
- 6 cups good-quality chicken stock
- 1 lb. black beans soaked overnight and drained
- 6 oz. Spanish chorizo chopped
- 4 cloves garlic minced
- 2 bay leaves
- Corn tortillas cut into strips and fried until crisp
- Chopped cilantro
- Queso fresco or cojita cheese crumbled
- Chopped avocado
- In a 6-quart electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onion, bell pepper, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
- Add the stock, beans, chorizo, garlic, and bay leaves.
- Lock the lid in place. Cook on high pressure for 30 minutes.
- Allow the pressure to come down naturally, about 15 minutes. Carefully remove the lid, tilting it away from you to allow the steam to escape.
- Discard the bay leaves and stir well, and add salt to taste. The soup will thicken on standing. If still too thin, mix 1 Tbs. cornstarch with 2 Tbs. water, add to the soup and stir to thicken.
- Ladle the soup into serving bowls and add toppings.
Serving: 1bowlCalories: 580kcalCarbohydrates: 65.1gProtein: 32.5gFat: 21.9gCholesterol: 39.2mgSodium: 838.3mgSugar: 7.8g
Tried this recipe?Let us know how it was!