Black Bean Soup in the Instant Pot

My model of instant pot is Duo: https://amzn.to/32odFFl

Serves 8

For the soup:
3 Tbsp olive oil
1 chopped yellow onion
1 minced garlic clove
2 tsp Spanish smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 Lb rinsed dry black beans
7 cups water
bay leaf
2 Tbsp tomato paste
2 Tbsp butter
1 tsp pomegranate molasses or balsamic vinegar
salt to taste

Set the instant pot on sauté / normal setting. Add the oil, onions and a generous pinch of salt. Cook stirring occasionally until onions are translucent and golden. Add the garlic, cumin, coriander, paprika, and a pinch of cayenne. Cook stirring often until very aromatic, about 5 min.

Add the beans, bay leaf, and water. Season to taste with salt. Seal the pot and cook on high pressure for 30 minutes. Let the pressure drop naturally (this will take another 30-60 minutes).

Puree about a 1/3 of the soup in a blender together with tomato paste and butter and return back to the pot. Add more water as needed to acquire the thickness you want. Taste and adjust for salt and acidity (any sour ingredient love balsamic vinegar or pomegranate molasses will assist with acidity).
Serve with sour cream, tortilla chips, scallions, cilantro, or the toppings of your choice.

For avocado cream:
1 big avocado
1 Tbsp lime juice
1/3 cup sour cream
2 Tbsp water
Salt to taste

Puree everything in a blender or food processor.

Daniel Gritzer’s black bean soup: https://www.seriouseats.com/recipes/2016/03/pressure-cooker-black-bean-soup-andouille-recipe.html

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