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My review
Instant Pot® Black Bean Soup
4
CDKIRSHNER
"This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice."
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Ingredients
1 h 45 m servings 342Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
- 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.
- 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.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
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Footnotes
- Cook's Note:
- You can add 1/3 cup mojo marinade to the pot before pressure cooking, if you like.
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1/30/2019
Great! The one thing I would change next time is the bell pepper. You have the orangish broth, red tomatoes, and yellow corn. It needs green. Next time I'd sub a green bell or even a jalapeno fo...