PRESSURE COOKER BEAN SOUP RECIPE RECIPES

Name: Pressure Cooker Black Bean Soup
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 1 tablespoon olive oil; 1 cup coarsely chopped onion; 1 tablespoon mild or hot chile powder; 1 1/2 teaspoons whole cumin seeds; 1 1/2 teaspoons dried oregano leaves; 7 cups water; 1 pound (2 1/2 cups) black beans, picked over and rinsed; 4 ounces diced Spanish chorizo; 4 to 6 cloves garlic, minced; 2 bay leaves; Salt to taste; 1 large, ripe Hass avocado, diced; 2 large plum tomatoes, seeded and chopped; 1/3 cup chopped red onion; 1/4 cup chopped cilantro; 1 jalapeño, seeded and diced (optional); 2 to 3 tablespoons freshly squeezed lime juice; Salt

PRESSURE COOKER BLACK BEAN SOUP RECIPE - NYT COOKING

Pressure Cooker Black Bean Soup Recipe - NYT Cooking image

This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.

Provided by Mark Bittman

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
1 large, ripe Hass avocado, diced
2 large plum tomatoes, seeded and chopped
1/3 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and diced (optional)
2 to 3 tablespoons freshly squeezed lime juice
Salt

Steps:

In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
Add the water, beans, chorizo, garlic and bay leaves.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

Nutrition Facts : @context http//schema.org, Calories 336, UnsaturatedFatContent 8 grams, CarbohydrateContent 43 grams, FatContent 12 grams, FiberContent 12 grams, ProteinContent 17 grams, SaturatedFatContent 3 grams, SodiumContent 837 milligrams, SugarContent 3 grams

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP RECIPE: HO…

Pressure-Cooker Provencal Ham & Bean Soup Recipe: Ho… image

There is nothing quite like the wonderful aroma of this soup. Let your pressure cooker make it easy! —Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

Nutrition Facts : Calories 212 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 887mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 9g fiber), ProteinContent 17g protein.

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