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Instant Pot Cuban Black Bean Soup

Instant Pot Cuban Black Bean Soup Recipe

Made with dry beans. Cooking time of 40 minutes is for prep at 5,000 ft altitude; original recipe called for 30 minutes.
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Prep Time 30 mins
Cook Time 1 hr
Course Soup
Cuisine Cuban
Calories 519.2 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons bacon grease (or olive oil)
  • 2 bell peppers (Red & yellow are nice color)
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 large jalapeno, minced
  • 8 garlic cloves, rough chopped
  • 2 teaspoons salt
  • 2 teaspoons oregano
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 4 cups chicken stock
  • 1/2 cup water
  • 1 1/2 cups orange juice
  • 1 lb dried black beans (wash, pick, do not soak)
  • 1 teaspoon lime juice
  • 1/2 teaspoon cayenne pepper (to taste)
  • 1 avocado, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 cup sour cream, to taste

Instructions
 

  • Heat oil on the "Saute" function in your Instant Pot. Add the onions, peppers, garlic, jalapeno, and salt. Saute for 10-12 minutes until Very soft.
  • Add oregano, bay leaves, cumin, smoked paprika, and tomato paste. Saute for 1 minute.
  • Add broth, orange juice and water, scraping up any browned bits.
  • Add the dry beans, stirring to combine. Set Instant Pot to High pressure for 40 minutes.
  • Allow pressure to release naturally.
  • Add lime juice.
  • Use an immersion blender to blend approximately half of the soup, leaving half the beans whole for texture.
  • Taste and adjust salt, lime and heat by adding cayenne or hot sauce.
  • Serve garnished with avocado, cilantro, sour cream.

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Nutrition

Serving: 447gCalories: 519.2kcalCarbohydrates: 68.5gProtein: 23gFat: 18.6gSaturated Fat: 5.8gCholesterol: 18.9mgSodium: 1069.8mgFiber: 15.5gSugar: 12.3g
Keyword < 4 Hours, Low Cholesterol
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