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"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Instant Pot Black Bean Soup

A hearty black bean soup made easily in the Instant Pot with red bell pepper, garlic, cilantro and warm Southwestern spices. Fresh lime adds brightness at the end, while salsa, sour cream and avocado make great toppings.



Servings: About 6
Prep Time: 15 minutes
Cook Time: 30 minutes, plus time to come to pressure

Ingredients:

  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • ½ bunch cilantro, stems and leaves separated and chopped
  • 1 red bell pepper, diced
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • ½ teaspoon cayenne pepper, optional
  • 14 ounces dried black beans (about 2 cups), rinsed and picked over
  • 3 cups vegetable broth
  • Water, as needed
  • Zest and juice of 1 lime
  • Salt, to taste

For Garnish:

  • Salsa
  • Sour cream
  • Diced avocado or guacamole
  • Reserved cilantro leaves

Instructions:

  1. Set the Instant Pot to Sauté. Add the red onion, garlic and chopped cilantro stems with a splash of water. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the red bell pepper, cumin, chili powder and cayenne, if using. Sauté for another 1–2 minutes, stirring frequently.
  3. Add the dried black beans and vegetable broth. Stir well.
  4. Add enough additional water so the liquid is approximately 1 inch above the beans.
  5. Secure the lid and make sure the pressure valve is set to Sealing. Cook on High Pressure for 30 minutes.
  6. When cooking is complete, carefully quick-release the pressure according to your Instant Pot manufacturer's instructions.
  7. Stir in the lime zest and lime juice.
  8. Using an immersion blender, purée the soup to your preferred consistency. For an especially smooth soup, carefully purée it in batches in a high-powered blender. You can also leave some of the beans whole for a more rustic texture.
  9. Season with salt to taste. If the soup is thicker than desired, add a little additional vegetable broth or water.
  10. Ladle into bowls and garnish with salsa, sour cream, avocado or guacamole and reserved cilantro leaves.

Tip: Because dried beans can vary in age, check them for tenderness before blending. If they're still firm after 30 minutes, reseal the Instant Pot and cook at High Pressure for another 5–10 minutes.

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