Ingredients1 h 40 m servings 280
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- Cook's Note:
- If you want texture to your bean soup, remove 1 cup of beans with a slotted spoon and return to pot after blending.
Per Serving: 280 calories; 5 45 13.8 0 870 Full nutrition
ReviewsRead all reviews 11
I scaled this back, using 6 oz. of dried black beans (as this was just for my husband and me). We also did not eat this as a soup, but instead served this over cilantro lime rice as a side dish ...
I thought this was fantastic! We didn't have Hatch chilis available at our supermarket, so we just used a regular can of diced green chilis. We served it with a squeeze of lime juice and, as sug...
This was an inexpensive and easy to make dish/soup that was healthy and tasty. It goes on our 'cook it again' list. The spices gave it that extra something (for those who like a bit more pizazz)...
So good! Followed the recipe pretty closely except used 2 fresh jalapeno peppers seeded and diced and sauteed with the onions. Came out amazing! Definitely will make this again!
This was really good. I put some tortilla chips on the side of the bowl to scoop a little as well. High recommend. No changes made.
Delicious! Served over rice with sour cream and avocado on the side. I used regular (not Hatch) canned green chilies and substituted paprika for the chipotle pepper powder.