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
Mexican crema (can sub greek yogurt or sour cream)
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!!!
Keywords: Soup, black beans, black bean soup, instant pot, instant pot recipes