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Instant Pot® Black Bean Soup Recipe

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Instant Pot® Black Bean Soup Recipe




    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.

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