Instant Pot Black Bean Soup

Ingredients

• 1 lb dried black beans (about 2 cups), rinsed

• 1 tbsp oil

• 1 medium onion, diced

• 2 carrots, diced

• 2 stalks celery, diced

• 4 cloves garlic, minced

• 1 bell pepper, diced (optional)

• 1–2 tsp cumin

• 2 tsp smoked paprika

• 2 tsp. chili powder

• 1 bay leaf (optional)

• 6 cups water

• 1–2 tsp chicken bouillon or tomato bouillon (Tomato bouillon gives a slightly Mexican-style flavor)

• 1 tsp salt to start (more later)

• Juice of 1 lime

Optional additions

• Jalapeño

• Diced tomatoes

• Cilantro

• Ham hock, bacon, or sausage

Directions

• Sauté
  Turn Instant Pot to sauté mode. Add oil, onion, and bell pepper. Cook 5–6 minutes until softened. Add garlic and spices; cook 30 seconds.

• Add everything else
  Stir in rinsed beans, water, bouillon, bay leaf, and salt.

• Pressure cook

For unsoaked black beans:

t=35 minutes high pressure + 20 minutes natural release

For soaked beans:

t=12 to 15 minutes high pressure + 15 minutes natural release

4. Blend slightly
   Remove bay leaf. Use an immersion blender for a few quick pulses, or mash some beans against the side of the pot to thicken.

5. Finish
   Stir in lime juice. Taste and add more salt or bouillon if needed.

Great toppings

• Avocado

• Sour cream or plain Greek yogurt

• Cilantro

• Crushed tortilla chips

• Cotija or cheddar cheese

• Green onions