Instant Pot Black Bean and Corn soup
Delicious earthy flavors of black bean, creamy avocado and crunchy corn with a soup ready in just 21 minutes.
Servings: 3 servings
Calories: 281kcal
Ingredients
- 1 15 oz can black Beans
- 2 tablespoon olive oil
- ½ cup onions
- 2 cloves garlic
- 2 carrots
- 1 stick celery
- 1 Poblano pepper roasted
- 2 roma tomato chopped
- 2 tablespoons Tomato paste
- ½ cup corn frozen
- ½ teaspoon cumin powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon red chili pepper/cayenne pepper
- ½ teaspoon salt
- 2 cup vegetable broth
- 2 tablespoon cilantro leaves
- 1 avocado
Instructions
- Using the Sauté setting, add olive oil then add the red Onion, celery, carrots, and garlic, and diced. cook the veggies for 1-2 minutes
- Next, add herbs (thyme, oregano and spices(cumin powder, chili powder), salt, tomato paste , tomato along with canned beans, frozen corn kernels.
- Then add vegetable broth and stir well.
- Cover and Seal the Pot, then set the pressure to Manual High for 6 Minutes.
- After natural pressure release of 15 minutes, open the lid.
- Pour into bowls, top with avocado and cilantro leaves and enjoy with hearty bread.
Video
Nutrition
Calories: 281kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Sodium: 1140mg | Potassium: 826mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8103IU | Vitamin C: 54mg | Calcium: 48mg | Iron: 2mg
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