From feastingathome.com

Instant Pot Black Bean Soup Recipe

6 servings · 20 min prep · 40 min cook

Ingredients

Ingredients

• 3 tablespoons olive oil
• 2 onions, diced
• 2 bell peppers, diced (red and yellow are nice)
• 1 ancho chili, diced (optional, not traditional)
• 6 garlic cloves, rough chopped
• 2 teaspoons salt
• 2 teaspoons oregano
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/8-1/4 teaspoon cayenne or chipotle (optional)
• 1 tablespoon tomato paste
• 4 cups veggie (or chicken) stock or broth
• 2 cups water (if beans are unsoaked)
• 1 lb dried black beans, unsoaked
• 1 teaspoon sugar or honey
• squeeze of fresh lime juice

Steps

1. Heat 3 tablespoons oil on the saute function in your Instant Pot. Add the 2 onions, 2 peppers, 6 garlic and 2 teaspoons salt and saute for 8-10 minutes, until softened. Add 2 teaspoons oregano, 2 bay leaves, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1 tablespoon tomato paste. Saute 1 minute. Add 4 cups veggie broth and 2 cups water (if using soaked beans, leave out the water). Add the dry, unsoaked, 1 lb black beans, and give a good stir, scraping up any browned bits.
2. Set the Instant Pot to high pressure for 30 minutes. (If using soaked 1 lb beans, see notes.) At this time, you could make the roasted sweet potatoes if you like - see notes.

   30 min

3. Release pressure (or natural release) and give a stir. Add the 1 teaspoon sugar and lime and fish out the 2 bay leaves.
4. For an extra-creamy, luscious texture, blend 2 cups of the soup until very smooth, then stir it back into the soup. (Recommended!)
5. Adjust 2 teaspoons salt, lime, and heat - adding more ⅛-¼ teaspoon cayenne if you like.
6. Divide among bowls, garnish with a few toppings - they really do add to it. Creamy avocado (or sour cream), something crunchy like sweet potato chips or toasted coconut, something fresh - cilantro, scallions, or pickled 2 onions.

Nutrition

Per serving

kcal

301

protein

14 g

carbs

49 g

fat

7 g

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