Instant Pot Black Bean Soup
2 tablespoons vegetable oil
1 medium white onion, chopped
5 cloves garlic, thinly sliced
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
21/2 cups dry black beans, picked over and non-beans removed
2 bay leaves
1 Ib. good quality Mexican Chorizo, cooked
Kosher salt and freshly grated black pepper
Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving
Set the Instant Pot® (see Cook's Note) to normal saute.
Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
• Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Add the cooked ChorizoServe with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.