Name: Pressure-Cooker Black Bean Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 teaspoon olive oil -; 1 cup fresh or frozen corn -; 2 cans (15 ounces each) black beans, rinsed and drained -; 2 cans (14-1/2 ounces each) vegetable broth -; 1 medium onion, finely chopped -; 1 medium sweet red pepper, finely chopped -; 4 garlic cloves, minced -; 2 teaspoons ground cumin -; Dash pepper -; Minced fresh cilantro -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Black Bean Soup

1. 1 teaspoon olive oil -

2. 1 cup fresh or frozen corn -

3. 2 cans (15 ounces each) black beans, rinsed and drained -

4. 2 cans (14-1/2 ounces each) vegetable broth -

5. 1 medium onion, finely chopped -

6. 1 medium sweet red pepper, finely chopped -

7. 4 garlic cloves, minced -

8. 2 teaspoons ground cumin -

9. Dash pepper -

10. Minced fresh cilantro -

How to cook deliciously - Pressure-Cooker Black Bean Soup

1. Stage

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker.

2. Stage

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.

3. Stage

Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through.

4. Stage

Sprinkle soup with pepper. Garnish with reserved corn and cilantro.