Ingredients

The following ingredients have 4 Servings
  • 1 cup black beans (soaked overnight or at least 1/2 hour in hot water)
  • 1 tsp oil (or 2 tbsp broth)
  • 1/2 large onion (chopped)
  • 3 cloves garlic (finely chopped)
  • 1 tsp ground cumin
  • 1/4 tsp black pepper
  • 3/4 tsp smoked paprika
  • 1 tsp oregano
  • 2 bay leaves
  • 1 tsp chili powder blend or 1/2 tsp chipotle pepper or both
  • 3/4 to 1 tsp salt
  • 15 oz  can diced tomato
  • 2.5 cups water/broth mixture , (3 cups for soupy)
  • Lime juice
  • cilantro (avocado, pepper flakes for garnish)

Instruction

  • Soak the black beans if you haven't already while you prep ingredients and start cooking.
  • Start the IP on saute. Add oil, onion, garlic, and a pinch of salt and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
  • Add tomato and mix in and cook for a minute.
  • Add the drained beans and water/broth and mix really well to pick up any stuck bits.
  • Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight)
  • Pressure cook for another 10 mins if the beans are not done to preference.
  • Add lime juice, taste and adjust salt and flavor. Blend 2 cups of the soup and mix it in. Bring to a boil and serve.
  • Store: Refrigerate up-to 4 days