This is a recipe for a Mexican style pureed soup made in a 6 quart pressure cooker. Very nice flavors. Variation on recipe from Instant Pot manufacturer. It called for 6 cups of vegetable broth (I didn't have any) and chipotle chili powder (too hot for me). Preferred Ancho chili powder. I decided 5 cups of liquid would do and used Campbell's chicken broth and something called "Kitchen Basics" beef stock. Not salty. If you use Campbell's beef broth, cut down the added salt.
* Second recipe used more ordinary chicken broth, and did not use pre-soaked black beans.
1 pound dried black beans, soaked overnight.
2 tablespoons oil
1-2 medium onions
4 cloves garlic
1 1/2 tablespoons cumin
1/2 teaspoon Ancho chili powder
1 bay leaf
2 tsp dried oregano
1 can chicken broth (salty)
1 cup beef broth (mild...not salty)
2 1/2 cups water
1 teaspoon salt
Sauté onion and garlic lightly.
Add cumin, chili powder and stir for a minute
Add beans (rinsed), broth, water, bay leaf and oregano
Set to high pressure, when it comes to heat, cook 8 minutes then allow to naturally release steam. It took about 35 minutes to cool to zero pressure.
Remove bay leaf, puree with immersion blender. Adjust seasoning, texture (add water?)
Serve with sour cream, cilantro and/or salsa... pickled red onion or whatever.
-Kate
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*Another time I did this:
2- T olive oil or bacon fat
1 onion diced
2-3 carrots diced
1 poblano diced
2t smoked paprika
4-5 cloves garlic
2t cumin
2t cardamom
2t salt (or less if using salty broth)
2 t oregano
1/c cup or so of red wine.
1 quart chicken stock (not concentrate)
2 cups water
1 lb. black beans
2-3 T good balsamic vinegar
Using Instant Pot, saute veggies until onions are transparent and fragrant, then add spices, stir to coat.
Add red wine and reduce for about 5 minutes, still on the saute setting.
Add beans, stock and water, set high pressure cook for 50 minutes. Allow to depressurize naturally. Takes about 30 minutes.
Using immersion blender, puree to whatever degree you like. Add Balsamic and taste for salt.
I decided to continue cooking for a while and set the Instant pot to use slow cooker setting, on low for 4 hours. Not necessary, but it was smoother than befor I did that step.
Serve with cilantro, crema, sour cream and or diced green onions.
Note: Could benefit from some heat... maybe add a half t of chipotle chili flakes or an equivalent.
-Kate