5. Instant Pot Black Bean Soup
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can diced tomatoes, undrained (14.5 ounce)
- 3 stalks celery, diced
- 1 pound dry black beans, rinsed
- 1 teaspoon salt (more or less, to taste, depending on the saltiness of your broth)
- 1/2 teaspoon black pepper (more or less, to taste)
- 1 teaspoon hot sauce
- 1 Tablespoon paprika
- 2 Tablespoons chili powder
- 2 Tablespoons cumin
- 2 bay leaves
- 6 cups vegetable stock or broth (omnivores may substitute chicken broth, if you wish)
- Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to “sealing.”
- Cook the soup on manual high pressure for 40 minutes, and let the pressure naturally release (Note: this soup took a while to come to pressure and to naturally release: plan on the whole cooking time being over an hour, FYI).
- After the pot is depressurized, remove the lid, and carefully remove the bay leaves. (I used tongs). Note: soup will thicken as it sits.
- Serve with desired toppings: squeeze of lime, cilantro, diced avocado, green onions, tortilla chips, etc.
Note: this soup took a while to come to pressure and to naturally release: plan on the whole cooking time being well over an hour (about an hour and 20 minutes).