Based loosely on the Black Bean Soup recipe in The New Laurel's Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal, but the timings are from the tiny Instant Pot cookbook that comes with the cooker.
instant pot
6 Servings
- 1 onion, chopped
- 2 t garlic, minced
- 2 ribs of cellery, chopped
- 2 carrots, chopped
- 1 14oz can of fire roasted tomatoes (not salsa style)
- 1/2 can of green chilies (freeze the rest)
- 1 14oz can of water
- 2 15oz cans of Beans (about 3.5 C)
- 1 bay leaf
- 3/4 t cumin
- 1/2 t chili powder
- 1 or 2 potatoes, cubed
- 1/4 C cilantro, chopped
- Salt and pepper to taste
Set the cooker to sauté and sauté the onions until they turn brown a bit at the edges, add the garlic, sauté for 30 seconds more, then add the cellery and carrots. Stir and sauté for a minute more, then add the tomatoes and all of their liquid, stir a bunch, then add water to the same can and toss that in to the cooker. Stir, then add the beans. Add all the spices. Add the potatoes. Pop on the lid, set the cooker for 15 minutes on beans/chili. Release the pressure, pop open the lid, fish out the bay leaf. Add the cilantro. Salt and pepper to taste.