Recipes
Instant Dutch Oven - Black Bean Soup
4-6 Servings
1-2 hours
Easy
INSTRUCTIONS
- In a blender, combine 2 cups of the beans and 1 cup of the chicken broth and puree until smooth.
- Select SEAR/SAUTE and set time for 20 minutes. Press START.
- Once preheated add chorizo, onion, bell pepper and jalapeno and cook until vegetables are lightly browned and softened for 6 minutes.
- Stir in garlic, oregano, cumin, chili powder. Cook for 1 minute.
- Add in remaining 2 cups broth and stir well, scraping the bottom of the pot to lift any browned bits.
- Stir in pureed beans and remaining whole beans.
- Press CANCEL.
- Select MANUAL MODE 2 and set temperature to 350F for 25 minutes.
- Place the lid on to bring it up to a boil, then remove the lid and let simmer, stirring occasionally.
- When cooking time is completed, stir in cilantro, and serve!
Notes
Chef’s Tip: Garnish with diced avocado, shredded cheese, sour cream, and tortilla chips!
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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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