Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/14
Why This Recipe Is So Good
Kitchen Tips
- Sauté onions and garlic directly in the Instant Pot® for extra flavor before adding the beans and broth.
- Adjust the seasoning after cooking, as flavors develop and deepen during pressure cooking.
Directions
Turn on your Instant Pot’s sauté function and heating a bit of oil. Toss in the chopped onion, bell pepper, celery, and garlic, and cook everything until the onion is soft and translucent, about 3 to 5 minutes. While that’s cooking, mix the water and bouillon in a separate bowl until the bouillon dissolves. Pour that mixture into the pot, then add the black beans, diced tomatoes, and corn. Give it all a good stir to combine. Season with salt, chili powder, cumin, a bay leaf, and some black pepper, stirring everything together. Close the lid, make sure the valve is set to sealing, and set the pot to cook on high pressure for an hour. It will take about 10 to 15 minutes to come up to pressure. When the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes. Once it’s done, give the soup a good stir and it’s ready to enjoy.
Serving Tips
Food Storage Tips
