Step 1

First, add the Red Onion, Garlic, and diced Cilantro Stems into the Instant Pot with a splash of Water. Using the Sauté setting, cook the veggies for 2-3 minutes, or until translucent.

Step 2

Next, add the Red Pepper and spices to the Instant Pot, and sauté for an additional 1-2 minutes.

Step 3

Add the Dried Black Beans to the pot along with the Vegetable Broth. Stir well, then slowly add in Water to the iPot until the Water line is about 1” above the dried Beans.

Step 4

Cover and Seal the Pot, then set the pressure to Manual High for 30 Minutes.

Step 5

Force release the pressure from the iPot, and carefully blend the soup by using an Immersion Blender, or by transferring it to a blender. I blended about half of my soup so there would still be some texture to it.

Step 6

Pour into bowls, top as desired, and enjoy.