Pressure Cooker Black Bean Soup Recipe

Ingredients

1 teaspoon olive oil1 cup fresh or frozen corn2 cans (15 ounces each) black beans, rinsed and drained2 cans (14-1/2 ounces each) vegetable broth1 medium onion, finely chopped1 medium sweet red pepper, finely chopped4 garlic cloves, minced2 teaspoons ground cuminDash pepperMinced fresh cilantro

Preparation

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker.

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.

Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through.

Sprinkle soup with pepper. Garnish with reserved corn and cilantro.