Black Bean Soup

Anyone who eats this soup could be forgiven for thinking it cooked in a gently bubbling pot on the back of your stove for hours. You’re the only one who’ll know you used your magic Instant Pot to get all that flavor in a hurry. This recipe makes a black bean soup—not thick black beans—so either adjust your expectations or adjust the amount of water. It will be good either way.

{ Serves 4 }

Active Time	Function	Release	Total Time
15 minutes	Pressure/Manual (High)	Natural/Quick	1 hour 20 minutes

Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free

• 1 cup dried black beans
• 3 cups chicken broth
• 4 slices bacon, diced
• 1 yellow onion, diced
• 1 green bell pepper, chopped
• 1 jalapeño, chopped
• 4 garlic cloves, minced
• ½ bunch fresh cilantro, finely chopped
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons ground cumin
• 2 bay leaves
• ½ cup chopped scallions, for garnish

1. In the Instant Pot, combine the beans, broth, bacon, onion, bell pepper, jalapeño, garlic, cilantro, salt, oregano, thyme, cumin, and bay leaves. Stir well to combine.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 45 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

3. Using an immersion blender, puree some of the soup to thicken it while leaving some beans intact. Garnish with the scallions and serve.