Step 1

Prep and chop all the produce. Check the beans, for any small rocks or debris.

Step 2

Set out a 6-quart Instant Pot. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for 3-5 minutes to soften.

Step 3

Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.

Step 4

Lock the lid into place and set the IP on PRESSURE COOK HIGH for 40 minutes.

Step 5

Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. Once the steam valve button drops, it is safe to open the pot.

Step 6

Stir the soup. If it seems very thick add another ½ - 1 cup of broth. Stir in the lime juice. Taste, then salt and pepper as needed.

Step 7

Serve warm, with your favorite soup toppings.