Instant Pot Chipotle Black Bean Soup
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 1x
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
- 2 T olive or avocado oil
- 1 lb dried black beans, rinsed
- 1 yellow, onion, finely diced
- 6 cloves garlic, minced
- 1 jalepeno pepper, seeded and diced
- 3 chipotle peppers in adobo sauce, seeds removed and diced + 1 tsp sauce from can (You can also sub 2 T chipotle paste, more or less depending on spice preference)
- 1 1/2 tsp salt, more to taste
- 1/2 tsp pepper, more to taste
- 1 1/2 tsp oregano
- 1 tsp cumin
- 1 tsp adobo seasoning
- 1/8 tsp cayenne pepper
- 6 c veggie or chicken broth
Toppings:
- Mexican crema (can sub greek yogurt or sour cream)
- Sliced jalapeños
- Sliced Radishes
- Cilantro
- Lime
- Avocado
Instructions
- Press ‘sauté’ function on the instant pot and wait for screen to read “hot”. Add oil and then jalapeño, onion, and garlic. Sauté for 2-3 minutes, until onion is translucent and garlic fragrant.
- Add chipotle chiles/paste and spices, give it a good stir.
- Now pour in broth and add dried beans; stir to combine.
- Secure the lid and make sure steam valve is set to “sealing”. Cook high pressure for 45 minutes.
- Allow pressure to release on its own for 10 minutes, then carefully switch valve to “venting”.
- Take immersion blender and stick it in the pot, pulse for 5-10 seconds, until desired consistency is reached. You can also transfer a small amount to blender for food processor. I only do it just slightly to add a touch of creaminess, but I still like to have the texture of the beans.
- Ladle into bowls and garnish with cilantro, jalepenos, lime, and Crema. ENJOY!!!
