Delicious Instant Pot Black Bean Soup Recipe: A Hearty and Flavorful Meal

Ingredients

• 1 tbsp of olive oil to sauté
• 1 big onion, finely chopped
• 1 sizable yellow bell pepper, diced
• 1 celery stalk, finely diced
• 1 tbsp of minced garlic
• 2 cups of boiling water
• 2 chicken bouillon cubes
• 1.5 cups of dried black beans
• 1 can (10 oz) of roasted tomatoes with green chiles (like Ro-Tel®)
• 1/3 cup of frozen corn kernels
• 1.5 tsp of kosher salt
• 1 tsp of chili powder, adjust to preference
• 1 tsp of ground cumin
• 1 bay leaf for flavor
• Ground black pepper to your liking

Step 1

Begin by igniting a versatile pressure cooker like an Instant Pot® and activating the Saute function. Infuse the pot with oil, then saute a medley of aromatic ingredients including onion, bell pepper, celery, and garlic until the onion turns translucent, which typically takes around 3 to 5 minutes.

Step 2

In a separate bowl, blend water and bouillon until the mixture dissolves smoothly, then introduce it into the pot. Toss in beans, tomatoes, and corn, giving everything a thorough stir to ensure all components are well combined. Allow the mixture to gently simmer, enhancing the flavors by adding a sprinkle of salt, chili powder, cumin, a bay leaf, and a dash of black pepper, stirring to distribute the seasonings evenly.

Step 3

Seal the lid securely, adjust the valve to the sealing position, and choose the high-pressure setting as per the manufacturer's guidelines. Set the timer for 60 minutes, and patiently wait for around 10 to 15 minutes for the pressure to reach optimal levels.

Step 4

Once the cooking cycle is complete, follow the natural-release method as recommended by the manufacturer, giving it ample time to release pressure naturally, which may take between 10 to 40 minutes.