Instant Pot Black Bean Soup
Ingredients
-
1
tablespoon
olive oil
-
1
cup
chopped onions
-
1
cup
chopped red pepper
-
2-3
cloves
garlic, minced
-
½
pepper
jalapeno, chopped
-
3
ribs
celery, chopped
-
1
pound
black beans, rinsed
-
6
cups
broth (vegetable, chicken, or beef)
-
1
tablespoon
chili powder
-
1
tablespoon
cumin
-
1
teaspoon
red cayenne pepper
-
1
14.5 oz can
diced tomatoes
-
1
teaspoon
smoked paprika
-
to taste
salt and pepper
-
1
bay leaf
Instructions
- 1. Set the Instant Pot to the sauté function and heat the olive oil.
- 2. Sauté the onions, red peppers, and jalapeno for 2-3 minutes until the onions are translucent.
- 3. Add the garlic and stir, then turn off the sauté function.
- 4. Add the black beans, broth, diced tomatoes, celery, seasonings, and bay leaf to the pot and stir.
- 5. Close the lid and seal the pot.
- 6. Cook on high pressure for 50 minutes.
- 7. Allow the steam to release naturally for 15 minutes.
- 8. The soup will thicken as it stands.
Nutrition Facts (estimated)
Servings
8
Calories
190
Total fat
4g
Total carbohydrates
20g
Total protein
16g
Sodium
0mg
Cholesterol
0mg
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