📝 About This Recipe
This soul-warming soup is a celebration of Latin American flavors, transformed into a weeknight miracle using the power of pressure cooking. By starting with dry beans, we achieve a rich, velvety texture and deep earthy flavor that canned beans simply cannot replicate. Infused with smoky chipotle, aromatic cumin, and finished with a bright zing of lime, this fiber-packed dish is both incredibly healthy and deeply satisfying.
🥗 Ingredients
The Aromatics
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 1 large Bell Pepper (red or green, seeded and diced)
- 2 Carrots (peeled and finely diced)
- 4 cloves Garlic (minced)
- 1 Jalapeño (seeded and minced for mild heat)
The Base
- 1 pound Dry Black Beans (rinsed and picked through for stones; no soaking required)
- 6 cups Vegetable or Chicken Broth (low sodium preferred)
- 1-2 tablespoons Chipotle Peppers in Adobo (finely chopped, plus a teaspoon of the sauce)
Spices and Seasoning
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano (Mexican oregano is best if available)
- 1 teaspoon Smoked Paprika
- 2 Bay Leaves (dried)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 whole Lime Juice (freshly squeezed)
Garnish Options
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 cup Sour Cream or Greek Yogurt (for dolloping)
- 1 Avocado (diced)
- 2-3 Radishes (thinly sliced for crunch)
👨🍳 Instructions
-
1
Select the 'Sauté' function on your Instant Pot and add the olive oil. Allow it to heat until shimmering.
-
2
Add the diced onion, bell pepper, and carrots. Sauté for 5-6 minutes until the onions are translucent and the vegetables have softened slightly.
-
3
Stir in the minced garlic and jalapeño. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
-
4
Add the ground cumin, smoked paprika, and dried oregano. Toast the spices with the vegetables for 30 seconds to wake up their essential oils.
-
5
Pour in about 1/2 cup of the broth. Use a wooden spoon to scrape the bottom of the pot (deglazing) to ensure no browned bits are stuck, which prevents the 'Burn' notice.
-
6
Add the rinsed dry beans, the remaining broth, chopped chipotle peppers, and bay leaves. Do not add the salt yet, as it can occasionally toughen the bean skins during pressure cooking.
-
7
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
-
8
Cancel the Sauté function. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 45 minutes.
-
9
Once the cooking time is complete, allow the pressure to release naturally for at least 15-20 minutes. This ensures the beans remain intact and creamy.
-
10
Carefully release any remaining pressure manually and remove the lid. Discard the bay leaves.
-
11
For a creamier texture, use an immersion blender to pulse the soup 3-4 times, or transfer 2 cups of the soup to a standard blender, puree, and stir back into the pot.
-
12
Stir in the kosher salt, black pepper, and the fresh lime juice. Taste and adjust seasoning as needed.
-
13
Ladle the hot soup into bowls and top generously with cilantro, avocado, and a dollop of sour cream.
💡 Chef's Tips
Always rinse your dry beans and check for small stones or debris before cooking. If your beans are older, they may require an extra 5-10 minutes of pressure cooking time to become tender. For a vegetarian version, ensure you use a high-quality vegetable stock rather than chicken broth. If the soup is too thick after blending, stir in a splash of water or extra broth until your desired consistency is reached. To reduce the heat, remove the seeds and white membranes from the jalapeño and use only half a chipotle pepper.
🍽️ Serving Suggestions
Serve alongside warm, buttered cornbread or crusty sourdough for dipping. Pair with a crisp side salad featuring citrus vinaigrette to cut through the richness. Top with crushed tortilla chips or fried corn tortilla strips for added texture. A chilled Mexican Lager with a lime wedge is the perfect beverage pairing. For a heartier meal, serve a scoop of the soup over fluffy white or brown rice.