Instant Pot Black Bean Soup

Ingredients:

2 cups black beans (dry, sorted and rinsed)
1 large onion chopped
3 cups diced tomatoes
1 can chilies
4 cups water (with 1 large Tbls better than bouillon)  or just use veggie stock
1 read bell pepper chopped
4 large cloves garlic
4 tsp. cumin
2 tsp. chili powder


Instructions:

After sorting and rinsing the beans place in the instant pot liner, add the onion and and cover the beans with water an inch above the beans.

Cook on high pressure for 45 minutes, and let it naturally release for 10 minutes.

Release the rest of the pressure, and then drain out the water.  Don't rinse because that will rinse all the flavor off.

After dumping the water, add back in the tomatoes, water, or broth, chilies, garlic, cumin and chili powder.

Place the lid on and close the vent.  Cook on high pressure for 5 minutes, and natural release for 10.  Then use an Emerson blender to  blender all the chucks out, or roughly blend.  You can also do small batches in your blender.

Serve with toppings of your choice.  We used cilantro, avocado, and lime juice.  You can make your own chips out of tortillas, or use whatever you like.