Instant Pot Black Bean Soup

  • 8 oz. chorizo (often 1 link) - optional
  • 1 large red onion
  • 2 medium carrots, coarsely chopped
  • 6 garlic cloves, crushed
  • 2 ½ tsp. salt, divided, plus more
  • 3 canned chipotle chiles in adobo, sliced crosswise, liquid reserved, plus 1 T. adobo sauce
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 lb. dried black beans, rinsed
  • 2 T. fresh lime juice

If using, remove the chorizo from its casing and cook it fully using the Sauté setting of your electric pressure cooker.

Meanwhile, cut the onion into quarters; reserve one quarter for topping the soup later. Coarsely chop the remaining onion. Add the chopped onion, carrots, and garlic to your electric pressure cooker, season with salt, and cook on the Sauté setting until the vegetables are softened, stirring occasionally.

Add the chiles along with their liquid, adobo sauce, oregano, and cumin to your electric pressure cooker and cook, stirring constantly, for about 1 minute. Add the dried beans, 2 teaspoons of salt, and 2 quarts of water. Lock the lid and cook the soup at high pressure for 20 minutes. Release the pressure manually and stir in the lime juice. Taste soup and season with more salt if needed.

If desired, use your immersion blender to blend the soup a bit before serving with the chopped reserved red onions, sour cream, sliced jalapeños, guacamole, shredded cheese, tortilla or corn chips, chopped tomatoes, and/or steamed corn.

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes
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