Instant Pot Spicy Black Bean Soup | No Soaking Required

Black bean soup is easy enough to make on the stovetop, but it takes a fraction of the time using a pressure cooker and you don’t have to remember to soak the beans overnight! There are a lot of ways to customize this soup as you can choose different peppers and toppings and add them in different proportions to arrive at your perfect mix. I’m a huge fan of all things spicy so I loved how the heat sneaks up on me with this soup. NOTES: • Broth: I use chicken broth for most of my soups, but you can use vegetable broth for this one if you want to keep it vegetarian. • Peppers: I don’t usually fuss with removing the seeds from my peppers since they don’t bother me in the finished dish. I like any extra heat – I chose to remove them for the video, but you can choose to leave them in if you like. • Toppings: So many choices out there that I couldn’t put them all in the video. One night I had some leftover grilled chicken to use up and another night I had a little bit of cabbage. Use whatever you like and have handy – you really can’t mess this one up! #blackbeansoup #instantpot #beans #pressurecooking **This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!** Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1 Today’s Ingredients 2 TB vegetable oil (any neutral cooking oil) 1 large onion, chopped 1 large red bell pepper, seeded and chopped 1 large jalapeño pepper, seeded and chopped 6 garlic cloves, minced 1 TB diced chipotles in adobo sauce, more or less to your liking 1 TB ground cumin ½ TB smoked paprika ½ TB dried oregano 1 tsp red pepper flakes 1 tsp salt ½ tsp black pepper 4 cups chicken broth (use vegetable broth if you are vegetarian) 1 lb dried black beans, sorted and rinsed but unsoaked 1-2 TB lime juice, more or less to your liking Optional Toppings: crema, sour cream, jalapeños, cilantro, scallions, cheese, avocado, pico de gallo, lime juice, tortilla chips, cooked chicken, pork, beef, shrimp, etc. - anything you like! Instructions: 1. Heat the Instant Pot on the highest sauté setting and add the oil when the display reads “HOT.” Add the onions and red bell pepper and cook until soft and the veggies start to brown on the edges. 2. Add jalapeños, garlic, chipotles, cumin, paprika, oregano, red pepper flakes, salt, and pepper. Stir for just a minute until fragrant. 3. Add ½ cup of broth to deglaze the bottom of the pot. Make sure to scrape up all of the stuck on browned bits from the bottom to avoid getting a “BURN” error later. 4. Add the remaining 3½ cups broth and the beans. Stir to evenly distribute ingredients in the pot. 5. Lock and seal the lid and cook on high pressure for 45 minutes followed by a natural pressure release. 6. Stir and taste the soup to determine how much lime juice you want to add. 1 large lime gives about 2 generous tablespoons. Adjust salt as needed. 7. Serve with optional toppings and ENJOY!