Pressure Cooker Passion

Ingredients

• 1 small Red Onion, diced
• 3 Cloves Garlic, minced
• ½ bunch Cilantro chopped (stems and leaves together)
• 1 Red Pepper, diced 
• 1 tbsp Cumin
• 2 tbsp Chili Powder
• ½ tsp Cayenne Pepper
• 1 tsp Kosher Salt
• 1 Bay Leaf
• 2 tsp Oregano
• 1 tsp Adobo from Can of Chipotle in Adobo
• 14 oz. dry Black Beans (about 2 cups)
• 3 cups Vegetable Broth, plus extra Water
• Juice of 1 Lime
• Salt, to taste

Directions

1. Turn Instant Pot to Sauté setting. Add the Olive oil.  After it heats up add the Red Onion, Garlic, and diced Cilantro Stems into the Instant Pot then cook the veggies for 2-3 minutes, or until translucent.
2. Add the Red Pepper, spices, and Adobo to the Instant Pot, and sauté for an additional 1-2 minutes.
3. Add the Black Beans to the pot along with the Vegetable Broth. Stir well, then slowly add in Water to the Instant pot until the Water line is about 1” above the dried Beans.
4. Add the bay leaf.
5. Cover and Seal the Pot.  If you are using UNSOAKED beans then set the pressure to Manual High for 30 Minutes, 10 minute natural release.  If you are using SOAKED beans then set the pressure to Manual High for 8 Minutes, 10 minute natural release.
6. Release any remaining pressure from the Instant Pot, and carefully blend the soup by using an Immersion Blender, or by transferring it to a blender. I blended about half of my soup so there would still be some texture to it.
7. Squeeze in juice of 1 lime.
8. Add Garnish (OPTIONAL) – Avocado, Cilantro, Sour Cream, etc.