ALL OF THE BEANS.
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Pressure Cooker Creamy Black Bean Soup
Recipe created for Bush's® by Brandy O’Neil, author of cooking blog “Nutmeg Nanny”. A bold, beautiful soup that tastes as good as it looks, this dish has a lot going on. You’ll appreciate the heartiness of the black beans and the mouthwatering medley of flavors on top!
- Prep Time
10 Mins
- Cook Time
40 Mins
- Serves
4 to 6
Ingredients
- 2 Tbsp extra virgin olive oil
- 4 regular-sized carrots, ½ inch sliced
- 4 celery stalks, ½ inch sliced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 2 (15 oz) cans Bush's® Black Beans, drained and rinsed
- 4 cups vegetable stock
Optional Toppings
Sliced avocado, Greek yogurt, Chopped cilantro
Cooking Instructions
- 1HEAT
Add olive oil to pressure cooker and put it on sauté setting.
- 2SAUTE
When oil is hot, add carrots, celery, onion, garlic, chili powder, cumin, smoked paprika and dried oregano. Sauté for about 5 minutes or just until flavors are combined.
- 3COMBINE
Turn off sauté function and add diced tomatoes, green chiles, black beans and vegetable stock. Stir to combine.
- 4COOK
Put pressure cooker top onto pot and lock. Press manual button and set timer for 15 minutes. Let pressure cooker come under pressure and then soup will cook for 15 minutes. After cooking time has ended, let Instant Pot® release pressure naturally (this can take 15 to 20 minutes) and then slowly take off lid.
- 5BLEND
Stir soup and use an immersion blender to blend soup smooth. If you don’t own an immersion blender, you can also puree soup in batches inside a blender.
- 6GARNISH
To serve topped with sliced avocado, Greek yogurt and chopped cilantro.