Instant Pot Cuban Black Bean Soup

Submitted by Catherine B.

"Made with dry beans. Cooking time of 40 minutes is for prep at 5,000 ft altitude; original recipe called for 30 minutes."

 

• Ready In: 1hr 30mins
• Ingredients: 22
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 2 tablespoons bacon grease (or olive oil)
• 2 bell peppers (Red & yellow are nice color)
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 large jalapeno, minced
• 8 garlic cloves, rough chopped
• 2 teaspoons salt
• 2 teaspoons oregano
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 4 cups chicken stock
• 1⁄2 cup water
• 1 1⁄2 cups orange juice
• 1 lb dried black beans (wash, pick, do not soak)
• 1 teaspoon lime juice
• 1⁄2 teaspoon cayenne pepper (to taste)
• 1 avocado, chopped
• 1⁄4 cup cilantro, chopped
• 1⁄2 cup sour cream, to taste

directions

1. Heat oil on the "Saute" function in your Instant Pot. Add the onions, peppers, garlic, jalapeno, and salt. Saute for 10-12 minutes until Very soft.
2. Add oregano, bay leaves, cumin, smoked paprika, and tomato paste. Saute for 1 minute.
3. Add broth, orange juice and water, scraping up any browned bits.
4. Add the dry beans, stirring to combine. Set Instant Pot to High pressure for 40 minutes.
5. Allow pressure to release naturally.
6. Add lime juice.
7. Use an immersion blender to blend approximately half of the soup, leaving half the beans whole for texture.
8. Taste and adjust salt, lime and heat by adding cayenne or hot sauce.
9. Serve garnished with avocado, cilantro, sour cream.