Ignore my horrible photo… I promise this is a delicious recipe. And yes… that is half of an avocado. Don’t judge. I was just so hungry by the time I was able to eat the dinner I prepared at 8:30 pm that I snapped the quickest photo I could. Anyway, enough with the reasoning for my horribly unappetizing photo…
This black bean soup is both delicious and healthy. I will warn you that it might not make a great main course, since it is basically, well… beans. It’s enough for me, but most people might like something a little heavier to go with it. Don’t let the “Instant Pot” title fool you-it is definitely anything but instant. This recipe requires the pressure cooker to naturally release, which takes a little longer than a manual release would. It took well over an hour and a half for the Instant Pot to come to pressure, cook on high, then naturally release, so be aware before you make this for the evening! If you want to see the original recipe, check it out at A Pinch of Healthy.
- 1 medium onion, diced (save some time and use frozen chopped onion!)
- 1/2 red bell pepper, diced
- 1/2 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 (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 teaspoon hot sauce (I used a little less… tiny people in the house)
- 1 Tablespoon paprika
- 2 Tablespoons chili powder (again… a little less for us-tiny people)
- 2 Tablespoons cumin
- 2 bay leaves
- 6 cups chicken broth
- Toppings: avocado, sour cream, lime, green onion, tortilla chips
- 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.
- After the pot is depressurized, remove the lid, and carefully remove the bay leaves. Soup will thicken after sitting.
- Serve with desired toppings.