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Instant Pot Spicy Black Bean Soup

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
105 min
SERVINGS
8 servings
Dinner
Instant Pot Spicy Black Bean Soup
Ingredients
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1 yellow bell pepper, diced
  • 5 cloves garlic, crushed
  • 4 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon chipotle pepper powder
  • 6 cups vegetable broth
  • 1 pound dry black beans
  • 1 (4 ounce) can chopped Hatch chile peppers, undrained
  • 1 pinch garlic salt, or to taste
  • 1 cup pico de gallo
  • 1 red bell pepper, sliced
  • 1 lime, cut into wedges
Instructions
1
Activate the pressure cooker by turning it on and selecting the Sauté mode. Next, add a generous amount of oil to the pot and heat until it starts to shimmer. Introduce the onion and yellow pepper into the mixture, stirring constantly as they cook until they become translucent and soft, approximately 5 minutes.
2
Now, add the minced garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder to the pot. Stir everything together until the aromas are released and the mixture is fragrant, roughly 1 minute.
3
Add the broth, beans, and chile peppers to the pot. Close the lid securely and ensure it is locked in place. Refer to your pressure cooker's instructions for the recommended high-pressure setting and set a timer for 40 minutes.
4
Allow the pressure to build up naturally, according to your pressure cooker's guidelines, and wait for about 25 minutes. Once the pressure has released, unlock the lid carefully and remove it from the pot.
5
Using a stick blender, puree the beans until they achieve a thick and creamy consistency. Add some garlic salt to taste.
6
Spoon the bean mixture into bowls and serve it with a side of pico de gallo, sliced red bell peppers, and lime wedges on the side.