- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large yellow bell pepper, diced
- 1 stalk celery, diced
- 1 tablespoon minced garlic
- 2 cups boiling water
- 2 cubes chicken bouillon
- 1 1/2 cups dry black beans
- 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
- 1/3 cup frozen corn
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder, or more to taste
- 1 teaspoon ground cumin
- 1 bay leaf
- ground black pepper to taste
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
- Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
- Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
10/14/2019
recipepes.com
nstant pot® black bean soup, recipe
PT15M
PT1H
5
455 calories