Instant Pot® Black Bean Soup Popular Recipes
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Instant Pot® Black Bean Soup |
"This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice."
Ingredients :
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large yellow bell pepper, diced
- 1 stalk celery, diced
- 1 tablespoon minced garlic
- 2 cups boiling water
- 2 cubes chicken bouillon
- 1 1/2 cups dry black beans
- 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
- 1/3 cup frozen corn
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder, or more to taste
- 1 teaspoon ground cumin
- 1 bay leaf
- ground black pepper to taste
Instructions :
Prep : 15M | Cook : 4M | Ready in : 1H45M |
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- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
- Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
- Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Notes :
- You can add 1/3 cup mojo marinade to the pot before pressure cooking, if you like.
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