Name: Instant Pot® Black Bean Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onion, diced - 1 large; Yellow bell pepper, diced - 1 large; Celery, diced - 1 stalk; Minced garlic - 1 tablespoon; Boiling water - 2 cups; Chicken bouillon - 2 cubes; Dry black beans - 1 ½ cups; Roasted tomatoes with green chiles (such as Ro-Tel®) - 1 (10 ounce) can; Frozen corn - ⅓ cup; Kosher salt - 1 ½ teaspoons; Chili powder, or more to taste - 1 teaspoon; Ground cumin - 1 teaspoon; Bay leaf - 1; Ground black pepper to taste - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Black Bean Soup

1. Olive oil - 1 tablespoon

2. Onion, diced - 1 large

3. Yellow bell pepper, diced - 1 large

4. Celery, diced - 1 stalk

5. Minced garlic - 1 tablespoon

6. Boiling water - 2 cups

7. Chicken bouillon - 2 cubes

8. Dry black beans - 1 ½ cups

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

10. Frozen corn - ⅓ cup

11. Kosher salt - 1 ½ teaspoons

12. Chili powder, or more to taste - 1 teaspoon

13. Ground cumin - 1 teaspoon

14. Bay leaf - 1

15. Ground black pepper to taste - 1

How to cook deliciously - Instant Pot® Black Bean Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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