Pescatarian Instant Pot Black Bean Soup
Total time1 hr 35 min
Prep time15 min
Cook time1 hr
5.0(8)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- 1 lb dried black beans, rinsed and picked over
- 1 can (14.5 oz) diced tomatoes
- 5 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup water
- 2 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- sour cream, for serving (optional)
- fresh cilantro, chopped, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
- 2
Add the garlic, cumin, smoked paprika, oregano, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not scorch.
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