Description
You don’t have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 1 yellow bell pepper, diced
- 5 cloves garlic, crushed
- 4 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon chipotle pepper powder
- 6 cups vegetable broth
- 1 pound dry black beans
- 1 (4 ounce) can chopped Hatch chile peppers, undrained
- 1 pinch garlic salt, or to taste
- 1 cup pico de gallo
- 1 red bell pepper, sliced
- 1 lime, cut into wedges
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute 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. Stir until fragrant
- about 1 minute. Add broth
- beans
- and chile peppers. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to 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. Serve with pico de gallo
- red bell pepper slices
- and lime wedges.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 40 mins
Servings: 8