Instant Pot Black Bean Soup

Instant Pot Black Bean Soup

From Jill Nussinow, theveggiequeen.com, and the Instant Pot booklet

1.5 c dry black beans, soaked overnight or all day
1 tbsp oil
1 cup onion (or, just an onion)
3 cloves garlic, minced
1 tbsp ground cumin
1/4 tsp chipotle powder or smoked paprika (or a lot more smoked paprika in my case)
6 c. veggie broth
1 large bay leaf
2 tsp dried oregano leaves or 2 tbsp fresh oregano
1/2-2 tsp salt, to taste
Sour cream or yogurt
Cilantro, chopped for garnish

1. Drain beans.
2. Heat the oil using saute. Add the onion and saute for 2 minutes. Add the garlic, cumin, and chipotle/paprika. Add the beans, borth, bay leaf, and oregano. Stir well.
3. Close and lock the lid in place. Select soup/broth and cook for 7 minutes. When the 7 minutes is up, let the pressure come down naturally.
4. Remove the bay leaf. You can mash the beans with a potato masher or an immersion blender or keep the soup as is.
5. Salt to taste.
6. Add a dollop of yogurt or sour cream.

Maybe was a little on the soupier side, but delicious flavor. I went hard on the spices.