This brothy black bean soup can be pureed until smooth if you are into that sort of thing, but we prefer a little texture to our soup! Any leftover soup can be strained, if desired, b v and the beans used in quesadillas, nachos, and enchiladas!
2 tablespoons olive oil
1/2 of a large red onion or 1 small, diced small
2 medium carrots, peeled and sliced into thin coins
4 garlic cloves, minced
2 teaspoons coarse, kosher salt, plus more to taste
1 canned chipotle chile in adobo, minced, plus 2 teaspoons adobo sauce
2 teaspoons dried oregano
1 teaspoon ground cumin
1 pound black beans
7 cups water
Set your Instant Pot to the sauté function. Once warmed, add the olive oil and allow to heat through. Once heated, add the onion, carrot, and garlic to the Instant Pot and season with a big pinch of salt. Cook, stirring frequently, until the vegetables are softened but haven’t taken on color, 6-8 minutes.
Add the chipotle, adobo sauce, oregano, and cumin to the Instant Pot and cook, stirring until frequent, about 1 minute. Add the beans, 2 teaspoons salt, and 7 cups water. Lock lid, set to sealing, and cook at high pressure for 20 minutes. Allow the pressure to release naturally. This will take at least another 15-20 minutes.. Taste the soup and season with more salt if necessary.
Keywords: black beans, instant pot, pressure cooker, carrot, chipotle