Black Bean Soup – In the Instant Pot Pressure Cooker

Making dried beans in the Instant Pot is a snap because there is no need to soak them ahead of time.  I like to make this soup on the thick side and also make burrito bowls by serving over quinoa or rice that has been sprinkled with a little lime juice, then add cheese, salsa, lettuce, tomato, and a dollop of sour cream.  Yum!

2 T. olive oil
1/2 c. coarsely chopped onion
1 t. chili powder
1 ½ t. cumin
1 ½ t. dried oregano leaves
5   c. water
1 pound (2 1/2 c.) black beans, picked over and rinsed
4 to 6 cloves garlic, crushed or minced
2 bay leaves
2 t. salt
1 c. diced ham (optional)
1 T. fresh cilantro, chopped
shredded lettuce
chopped tomato

Set instant pot on saute setting
Add oil  and stir in the onions,  chili powder, cumin, ginger, and oregano
Saute, stirring frequently, until the onions begin to soften, about 1-2 minutes

Add the water, beans, garlic, salt, 1 T. chopped fresh cilantro, and bay leaves
Lock the lid in place

Select manual setting for 60 minutes on high
Let pressure release naturally for 15 minutes
Turn instant pot off

Release any remaining pressure and remove lid
(If beans are not fully cooked at this point, replace lid and pressure cook for additional 5 minutes)

If too thin, simmer for 5 minutes
If too thick, add more water
Soup will continue to thicken as it cools

Add ham, if using, and let the soup rest, uncovered, in the instant pot, for at least 30 minutes before serving
Discard the bay leaves and adjust seasonings

For burrito bowl, place cooked rice or quinoa in a bowl and squeeze about 1t. lime juice over rice
Ladle soup over rice or quinoa
Add cheddar or jack cheese, salsa, diced tomatoes, and shredded lettuce

Top with a dollop of sour cream
So good!!!