Categories: Instant Pot; Soup; Vegetarian; Ben favorites

Ingredients

• 2 TBsp olive oil
• 1/4 of a red onion, cut in very large chunks
• 3/4 cup green onions (green part only) chopped fine
• 3 garlic cloves, crushed but left whole
• 2 red/yellow bell peppers, chopped small
• 3 tsp cumin
• 2 cup dry black beans, rinsed and picked through
• 6 cups chicken broth (veggie to make it vegetarian
• 1 cup frozen corn
• 1.5 tsp salt (+ more to taste)
• 4 TBsp lime juice

Directions

1. Set instant pot to SAUTEE on HIGH. Add olive oil. Fry the onions and garlic 2-3 minutes, being careful to stir to not burn. Fish out the red onions and garlic (for flavor only), leave the green onions. Add in the red bell pepper and cumin and cook for another 3 minutes.

2. Add in the dry black beans, broth and salt. Give it one good mix.

3. Press CANCEL. Then set to MANUAL on HIGH for 45 minutes. Once the time is up, release the pressure manually.

4. a ladle with open holes, scoop out 1-1.5 cups of black beans. Blend the rest of the soup using a immersion blender or in a blender.

5. Pour the blended soup back into the instant pot and add in the reserved black beans. Add in the frozen corn, cook on low heat sauté until its heated through. Mix together, taste and add more salt or cumin to taste. Add lime juice. Serve immediately. Garnish with cilantro, avocado, salsa and serve on its own or with some bread or rice!

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