Instant Pot® Black Bean Soup Recipe

Name: Instant Pot® Black Bean Soup Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 tablespoon olive oil

1 large onion, diced

1 large yellow bell pepper, diced

1 stalk celery, diced

1 tablespoon minced garlic

2 cups boiling water

2 cubes chicken bouillon

1 ½ cups dry black beans

1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)

⅓ cup frozen corn

1 ½ teaspoons kosher salt

1 teaspoon chili powder, or more to taste

1 teaspoon ground cumin

1 bay leaf

ground black pepper to taste

Methods :

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.

Step 2

Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.

Step 3

Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.