Ingredients

The following ingredients have 4 Servings
  • 1.5 cups black beans ((dried and washed))
  • 1 large onion ((chopped))
  • 3 large carrots ((chopped))
  • 1 stalk celery ((chopped))
  • 1 large red bell pepper ((chopped))
  • 4 cups chicken broth
  • 15 ounces diced tomatoes ((small can))
  • 1 teaspoon oregano ((dried))
  • 1 teaspoon cumin ((ground))
  • 3 tablespoons garlic paste ((or 3 cloves, crushed))
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/4 teaspoon chipotle powder

Instruction

  • Place beans, veggies, diced tomatoes, broth, oregano, cumin, salt, bay leaf and garlic paste in the instant pot insert
  • Seal the instant pot, make sure the venting knob is set to sealed and press the soup function and set the timer to 45 minutes. Make sure the mode is set to normal and the pressure is set to high. The IP will take around 15 minutes to come to pressure
  • When the instant pot beeps that it is done, either let it release the pressure naturally (around 25 minutes) or do a quick release. (See notes for how to do it)
  • Transfer the soup to a serving bowl
  • Ladle into crocks
  • Eat
  • Smile
  • Enjoy