Instant Pot® Black Bean Soup
Description
This is a super-easy 'dump' Instant Pot® soup for cold evenings. Adjust seasonings based on your preferred flavor profile. Serve with rice for an exceptional meal.
Ingredients
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1 tablespoon olive oil
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1 large onion, diced
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1 large yellow bell pepper, diced
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1 stalk celery, diced
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1 tablespoon minced garlic
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2 cups boiling water
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2 cubes chicken bouillon
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1 1/2 cups dry black beans
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1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
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1/3 cup frozen corn
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1 1/2 teaspoons kosher salt
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1 teaspoon chili powder, or more to taste
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1 teaspoon ground cumin
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1 bay leaf
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ground black pepper to taste
Directions
1
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
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
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
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.