This spicy soup recipe requires little attention or effort with the slow cooking power of your Instant Pot. Tip: Dried beans don't have to be soaked—just toss them into the Instant Pot®.
2 cups chopped onion
1 cup chopped Cuban green peppers or green bell peppers
4 cups fat-free, lower-sodium chicken broth
2 cups water
1/4 cup minced jalapeño pepper
2 teaspoons Spanish smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 pound dried black beans, sorted and rinsed
3 ounces dry-cured Spanish chorizo, diced
4 garlic cloves, minced
1 bay leaf
Reduced-fat sour cream (optional)
Diced onion (optional)
Chopped fresh cilantro (optional)
How to Make It
Combine first 14 ingredients (through bay leaf) in the inner pot of a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 8 hours cook time. Turn cooker off. Skim fat from surface of cooking liquid. Discard bay leaf. Partially mash beans with back of spoon. Ladle soup into 8 bowls.Serve with sour cream, diced onion, and cilantro, if desired.
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