Instant Pot Black Bean Soup

This hearty winter fave is ready in little more than an hour.

1-1/2 c dry black (turtle) beans, rinsed but not soaked
8 slices thick-cut bacon, diced
1 tennis ball-sized onion, peeled and chopped
1 red bell  pepper, seeded and chopped
1 or 2 jalapeño pepper(s), seeded and chopped
3 large or 4 small cloves garlic, peeled and mnced
2 bay leaves
2 tsp dried oregano
1 tsp dried thyme
1 tsp white pepper (or use black pepper)
6 c chicken or vegetable broth
2 tb chopped cilantro

Garnish:

More chopped cilantro
sour cream

Using the pot’s saute setting, cook the bacon until just starting to brown. Remove most of the rendered fat, leaving about a TB behind. Add the peppers, onion, and garlic and continue to saute, stirring, for another 5 minutes.

Add all remaining ingredients except cilantro, stir, and seal the pot. Pressure-cook on high pressure for 40 min, then let the pressure release on its own. Stir in the cilantro, adjust salt if needed, and serve with the garnishes.

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Explore posts in the same categories: Ethnic, Soups

2 Comments on “Instant Pot Black Bean Soup”

  1. Elsbeth van Tongeren Says:

    I guess the bacon is rather an important ingredient. Can you think of a vegetarian substitute?

    On Sun, Mar 11, 2018 at 11:30 AM, Recipes Deluxe wrote:

    > kitchenmyths posted: “This hearty winter fave is ready in little more than > an hour. 1-1/2 c dry black (turtle) beans, rinsed but not soaked 8 slices > thick-cut bacon, diced 1 tennis ball-sized onion, peeled and chopped 1 red > bell pepper, seeded and chopped 1 or 2 jalapeño pep” >


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