Ingredients
Units
Scale
- 1 pound dried black beans, rinsed and sorted
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 4 cups vegetable broth or chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Juice of 1 lime
- Chopped cilantro for garnish (optional)
- Sour cream or avocado for topping (optional)
Instructions
- Add Ingredients: In the Instant Pot, combine the black beans, onion, garlic, bell pepper, diced tomatoes, broth, cumin, smoked paprika, and black pepper.
- Cook: Close the lid and set the valve to sealing. Cook on high pressure for 30 minutes. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
- Blend (Optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some beans whole for texture.
- Season: Stir in lime juice and adjust seasoning with salt if needed.
- Serve: Ladle the soup into bowls and top with chopped cilantro, sour cream, or avocado as desired.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 6
- Calories: 200kcal
- Fat: 1g
- Carbohydrates: 36g
- Protein: 12g