The recipe below is found in The New Fast Food by Jill Nussinow. It is shared with her permission.
Black Bean Soup in the Instant Pot
Serves four
1 1/2 cups dry black beans, quick soaked or soaked overnight
1 tablespoon oil
1 cup coarsely chopped onion
3 cloves garlic, minced
1 tablespoon ground cumin
1/4 teaspoon chipotle powder
6 cups vegetable broth
1 large bay leaf
2 teaspoons dried or 2 tablespoons fresh oregano leaves
1/2–2 teaspoons salt, to taste
Soy yogurt or sour cream and chopped cilantro, for garnish
Drain the soaking liquid from the beans and set the beans aside.
Heat the oil in the cooker using the saute feature. Add the onion and sauté for 2 minutes. Add the garlic, cumin and chipotle powder. Add the beans, broth, bay leaf and oregano and stir well.
Turn the heat up to high. Lock the lid in place. Turn the steam valve to "sealed.” Click the "manual" button and reduce the time to seven minutes. Let the pressure come down naturally.
When down, carefully remove the lid, tilting it away from you. Remove the bay leaf. At this point, you can mash the beans with a potato masher or use an immersion blender, or just keep the soup, as is.
Add salt, to taste. Garnish with a dollop of soy yogurt or sour cream and a sprinkle of cilantro.
-- “The New Fast Food” by Jill Nussinow
