Black Bean Soup in Pressure Cooker

This was fabulous. Easy as can be and so good!

Soak 2 cups dried black beans for between 4-8 hours in 6-7 cups water.

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1 Tbs olive oil
1 cup chopped red pepper (can use green if you like)
1/2 cup chopped onion
2 jalepenos – seeded and chopped
2 cloves garlic

Saute in hot olive oil in cooker over medium heat.

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Pour in rinsed/drained black beans as well as the following items:
4 cups good quality chicken broth
1 Tbs brown sugar
1 Tbs oregano
1/2 tsp allspice
splash of white wine vinegar
1 cup chopped carrots

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Stir well.

Lock the lid on, and when the pressure gets up to a slow rocking motion of the pressure rocker, time it for 12 minutes. Remove from heat (do not slide it across as it may scratch your cook top!)

Let cool on it’s own.

When pressure valve releases, remove the top, venting away from your face.

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I used the immersion blender to blend it up right in the cooker – it turned out nice and creamy with NO added milk or cream!

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Toppings:
jalepeno slices
green onion
sour cream
cheddar cheese
cilantro
monterey jack cheese

I served mine with mini corn muffins. Delish!

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I told you it was good! 🙂

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As always – ENJOY!

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One Response to Black Bean Soup in Pressure Cooker

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