Instant Pot Mexican Spiced Black Bean Soup
Comforting recipe made with items in your pantry.
Serves: 6 People (Leftovers freeze well.)
Prep Time: 10 minutes
Cook Time: 10 minutes on sauté mode, 30 minutes pressure cook
Total Time: 1 hour
Ingredients:
4 tbsp olive oil
1 medium yellow onion, diced
1 large carrot, diced
1 stalk of celery, diced
3 garlic cloves, minced
4 cans of black beans, rinsed and drained
2 bay leaves
1 tsp dried oregano
3 tsp ground cumin
2 tsp smoked paprika
1/2 tsp red pepper flakes
3 tsp salt
1 [28oz] can of tomatoes
4 cups water
Instructions:
Turn Instant Pot to sauté mode. Once the pot has heated, add two tablespoons of olive oil, onions, carrots, and celery. Sauté vegetables until softened, about 8 minutes.
Add garlic and sauté until fragrant, about 30 seconds.
Add black beans, canned tomatoes, water, and all spices to the pot. Stir and secure lid.
Once the lid is in the locked position, make sure the steam valve in sealed, and pressure cook for 30 minutes.
After cook time is complete, allow Instant Pot to naturally release.
Stir and remove bay leaves. At this step, you may purée your soup with a blender, or leave it as is.
Enjoy with greek yogurt, sour cream, jalapeños, crushed tortilla chips, lime wedges, and/or cilantro.
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