Robbie got me an Instant Pot for Christmas! So far I’ve made rice using the rice cooker function and this black bean soup. I’m stoked to make a million more things.
I mostly followed this recipe from A Pinch of Healthy for my first real foray into Instant Pot cooking. I am really impressed that I didn’t have to soak the black beans. The black beans went from dried beans in a bag to soup in an hour and twenty minutes.
I added minced garlic, garlic powder, and white wine. I ran out of chili powder so I ended up with a little less than a tablespoon instead of two tablespoons. I also took about half of the solid stuff out with a big ladle when it was finished cooking and pureed the rest of the soup inside the Instant Pot with my immersion blender. Then I added the rest of the solid stuff back in, stirred, and added white wine, salt, pepper, and garlic powder to taste. The avocado I bought wasn’t ripe so we added a little shredded Mexican cheese on top of each serving and ate the soup with toast.
