Did you guys have a good job celebrating my Birthday?! I hope so. 🙂 More on that later in the week…
Right now we have round three of “let’s record some random cooking vlogs and hope people enjoy them”.
If you haven’t been following the show…today I am going to share an Instant Pot recipe with you! For those of you who don’t know, the Instant Pot is a 7 in 1 multicooker that is a: pressure cooker, slow cooker, rice cooker, saute-er, yogurt maker, steamer and warmer. I bought an Instant Pot last spring when my crockpot bit the dust. I had never used a pressure cooker before, but am amazed at how much I use it now. There is rarely a meal that is cooked in my house where the Instant Pot isn’t involved.
One of my greatest resources for learning how to cook in the Instant Pot has been Jill Nussinow’s book – The New Fast Food. Jill, also known as “The Veggie Queen”, has written an extensive book detailing how to use a pressure cooker. She includes cooking chart, trouble shooting, and many other amazing resources…and that’s all before you get to the recipes. Jill’s recipes are all healthy, plant based meals that are spot on, and they make you a pressure cooking pro. I highly recommend her book! The best part is you can get it in e-book form – which means you can download it right away! Click here to visit The Veggie Queen.
Jill has been gracious enough to allow me to share a few recipes from her cookbook with you guys, so today I am sharing her Black Bean Soup. We are super big soup eaters in our family, and this soup is an awesome way to pull dinner together in a flash with basic pantry staples. I have even recorded a video for you on how to make it!
Now you’re a soup making Ninja…
- 1½ cups dry black beans, quick soaked or soaked overnight
- 1 tablespoon oil
- 1 cup coarsely chopped onion
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- ¼ teaspoon chipotle powder
- 6 cups vegetable broth
- 1 large bay leaf
- 2 teaspoons dried oregano leaves or
- 2 tablespoons fresh
- ½–2 teaspoons salt, to taste
- Soy yogurt or sour cream and chopped cilantro, for garnish
- Drain the soaking liquid from the beans and set the beans aside.
- Heat the oil in the cooker using the saute feature.
- Add the onion and sauté for 2 minutes.
- Add the garlic, cumin and chipotle powder.
- Add the beans, broth, bay leaf and oregano and stir well.
- Turn the heat up to high. Lock the lid in place. Turn the steam valve to "sealed".
- Click the "manual" button and reduce the time to 7 minutes.
- Let the pressure come down naturally.
- When down, carefully remove the lid, tilting it away from you.
- Remove the bay leaf. At this point, you can mash the beans with a potato masher or use an immersion blender, or just keep the soup, as is.
- Add salt, to taste.
- Garnish with a dollop of soy yogurt or sour cream and a sprinkle of cilantro.
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