Instant Pot® Black Bean Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 large yellow bell pepper, diced
• 1 stalk celery, diced
• 1 tablespoon minced garlic
• 2 cups boiling water
• 2 cubes chicken bouillon
• 1 ½ cups dry black beans
• 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
• 1 ½ teaspoons kosher salt
• 1 teaspoon chili powder, or more to taste
• 1 teaspoon ground cumin
• 1 bay leaf
• ground black pepper to taste

Directions

Turn on your Instant Pot and setting it to the sauté mode. Pour in a little oil, then cook the chopped onion, bell pepper, celery, and garlic until the onion becomes soft and translucent—this usually takes about 3 to 5 minutes. In the meantime, mix the water and bouillon in a separate bowl until the bouillon dissolves. Pour this into the pot, then add the black beans, diced tomatoes, and corn. Give everything a good stir to combine and let it come to a gentle simmer. Season the mixture with salt, chili powder, cumin, a bay leaf, and some black pepper, stirring well to spread the flavors. Lock the lid in place and make sure the valve is set to sealing. Cook on high pressure for 60 minutes—remember it might take around 10 to 15 minutes for the pot to reach pressure. Once the cooking time is up, let the pressure release naturally; this can take anywhere from 10 to 40 minutes. When it’s done, give the soup a taste and adjust the seasoning if needed before serving.