A simple and quick black bean soup made in the Instant Pot that doesn't need to soak. Enriched with an abundance of tastes and crowned with all your preferred toppings, this dish is hearty and filling.
Ingredients: 1 lb dried black beans. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, seeded and minced. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp smoked paprika. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. Salt and pepper to taste. 2 tbsp olive oil. Toppings: avocado, cilantro, lime wedges, sour cream, shredded cheese.
Instructions: Drain and rinse the black beans under cold water. Add the onion, garlic, bell pepper, and jalapeo to the Instant Pot and saut them in olive oil until they become soft. Stir for one minute after adding the cumin, chili powder, and smoked paprika. Add the diced tomatoes with their juices, black beans, vegetable broth, salt, and pepper. Mix thoroughly. Put the lid on tight, shut the pressure valve, and cook for 35 minutes at high pressure. After 15 minutes of letting the pressure release naturally, release any residual pressure manually. If necessary, taste and adjust the seasoning. With the preferred toppings, serve hot.
Prep Time: 15 minutes
Cook Time: 50 minutes
Jannine Sanders Kroeze
