HOT POT SOUP RECIPE RECIPES

Name: Instant Pot Black Bean Soup
Cook time: 25 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 2 tablespoons vegetable oil; 1 medium white onion, chopped; 5 cloves garlic, thinly sliced; 4 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons dried oregano; 2 1/2 cups dry black beans, picked over and non-beans removed; 2 bay leaves; Kosher salt and freshly grated black pepper; Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for servingu00A0

INSTANT POT BLACK BEAN SOUP RECIPE | FOOD NETWORK KITCHEN ...

Instant Pot Black Bean Soup Recipe | Food Network Kitchen ... image

Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy Mexican soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 40 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 medium white onion, chopped
5 cloves garlic, thinly sliced
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 1/2 cups dry black beans, picked over and non-beans removed
2 bay leaves
Kosher salt and freshly grated black pepper
Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving

Steps:

Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

Nutrition Facts : Calories 240, FatContent 3.5 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 480 milligrams, CarbohydrateContent 40 grams, FiberContent 6 grams, ProteinContent 12 grams, SugarContent 6 grams

INSTANT POT® CHEESY CHICKEN TACO SOUP RECIPE - PILLSBURY.COM

Instant Pot® Cheesy Chicken Taco Soup Recipe - Pillsbury.com image

Put a twist on taco night with this incredibly easy Instant Pot® dump-it soup that’s packed full of your favorite taco flavors (and plenty of cheese). Full of chopped chicken and black beans, this dish is guaranteed to satisfy even your hungriest eater. You can customize this Instant Pot® chicken taco soup easily by topping each bowl with a handful of fresh toppings like fresh cilantro, sour cream, corn chips or all three! Haven’t used an Instant Pot® yet? This is the perfect recipe to get you started—hardly any prep work is necessary (which also means less dirty dishes!), and your soup is ready in flash.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces
1 cup chopped onions
1 package (10.8 oz) frozen southwestern corn
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Old El Paso® Thick 'n Chunky mild or medium salsa (from 16-oz jar)
1 container (32 oz) Progresso® reduced-sodium chicken broth
1 package (0.85 oz) Old El Paso® chicken taco seasoning mix
1 cup shredded Mexican blend cheese (4 oz)
Chopped fresh cilantro, sour cream, corn chips, as desired

Steps:

In 6-quart Instant Pot®, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.
To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.

Nutrition Facts : Calories 220 , CarbohydrateContent 18 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 990 mg, SugarContent 4 g, TransFatContent 0 g

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Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy Mexican soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).
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