Instant Pot No-Soak Black Bean Soup (With Alllll of The Toppings) by Ella Quittner - Recipe Print View

Step 2

Set your multi-cooker to sauté mode. Add the olive oil and, once it’s shimmering, add the onion and garlic. Sauté until the onion is translucent and fragrant, and just starting to get browned edges. Move the vegetables to the sides of the pot, and add the paprika to the center. Let it cook in the oil for 30 seconds, then stir to mix with everything. Add the tomato paste, and stir to mix. Add the red wine vinegar, and use it to deglaze the pot (aka, scrape up any browned bits clinging to the bottom). Add the pureed tomato, vegetable broth, water, and beans. Stir. Set the multi-cooker to pressure cook mode on high for 40 minutes. Meanwhile, make the quick pickled onions. In a medium bowl, combine the red wine vinegar, hot water, brown sugar, and salt. Stir to dissolve the sugar and salt. Add the onion, stir, and let sit until the soup is ready. Drain and use as a garnish. (These can be made up to two weeks in advance—just keep the onions covered in the vinegar mixture, in the refrigerator, until you’re ready to use.) When the pressure cooking is complete, let the pressure release naturally for at least five minutes before utilizing the instant release function. Once the pressure is released, uncover and add the salt and pepper. Taste, and adjust seasoning accordingly. Ladle the beans and broth into soup bowls, and garnish with pickled onions, and your other toppings (I like sliced avocado, pepitas, scallions, sour cream, crumbled feta, and hot sauce).