Instant Pot Black Bean Soup

Step 1

Set a programmable multicooker (such as an Instant Pot; see Notes) to SAUTE: MEDIUM or NORMAL, depending on your model. Let the pot heat for 2 minutes, then add the oil and heat until shimmering. Add the onion, green pepper and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste, cumin and oregano and cook just until fragrant, 1 minute.

Step 2

Add the beans, bay leaf, water, wine, vinegar, sugar, salt and pepper. Secure the appliance’s lid and make sure the steam valve is sealed. Select PRESSURE (HIGH) and set the cook time to 1 hour. (It should take about 10 minutes for the appliance to come to pressure.)

Step 3

When the beans have finished the 1 hour of pressure cooking, release the pressure manually by moving the handle to “Venting.” To do so, cover your hand with a towel and make sure to keep your hand and face away from the vent when the steam releases. Open the appliance and check to see if the beans are falling-apart tender. If not, return them to PRESSURE (HIGH) for 10 minutes at a time, manually releasing the pressure and steam each time, until they are very tender.

Step 4

Discard the bay leaf, taste, and season with more salt and pepper as needed. Serve with a scoop of rice and garnish with the cilantro leaves.