Instant Pot Black Bean Soup
1 tablespoon olive oil
1 cup chopped onions
1 cup chopped red pepper
2-3 garlic cloves, minced
1/2 jalapeno pepper chopped omit if you do not wish to have spicy, add more if you really like a kick!
3 chopped celery ribs
1 pound black beans rinsed
6 cups broth vegetable, chicken, or beef
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon red cayenne pepper omit if you do not wish to have spicy
1 14.5 oz can diced tomatoes
1 teaspoon smoked paprika
salt and pepper to taste
1 bay leaf
Place the Instant Pot on Saute function. When hot, add the olive oil, onions, red peppers, and chopped jalapeno to the pot.
Cook for 2-3 minutes until the onions are translucent and fragrant. Add in the garlic and stir. Turn off the saute function.
Add the beans, broth, tomatoes, celery, seasonings, and bay leaf to the pot and stir.
Close the lid and seal. Cook for 50 minutes on Manual > High Pressure Cooking.
When the pot indicates it has finished allow steam to release naturally for 15 minutes.
The soup will thicken as it stands.