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

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.