Creamy, healthy and delicious, black bean soup made in the instant pop is a quick way to have a filling supper on the table in no time.
1 large onion, chopped
2-3 cloves garlic, minced
1/2c dried black beans, rinsed
8 c vegetable stock or water
2tsp ground cumin
2 tsp oregano
1 tsp ancho or chipotle powder
2tbs finely chopped cilantro
6-8oz Spanish Chorizo
1 tsp salt
Cheddar cheese, lime wedges, and avocado for serving
Rinse and pick over the black beans to remove any dust, small stones or deformed beans.
Place the beans into the bottom of your instant pot or pressure cooker.
Add the onion, garlic, cumin, oregano, ancho/chipotle powder, cilantro, and vegetable stock.
Close your lid and cook with high pressure for 30 minutes. (Follow the directions for your model.)
Add the salt and using an immersion blender, blend until smooth.
Dice the Spanish Chorizo and stir into the soup.
Serve in large bowls with cheddar cheese, a squeeze of lime juice, and some avocado
You can also make this in your slow cooker by soaking the beans overnight. Follow the directions for cooking with a pressure cooker, but set on high for 6 to 8 hours or until the beans are completely soft. Follow the rest of the pressure cooker instructions to finish the soup.