Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
25 mins
Total Time:
1 hr 45 mins
Servings:
8
Ingredients
Garnish:
- 1cuppico de gallo
- 1red bell pepper, sliced
- 1lime, cut into wedges
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Cook and stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unlock and remove the lid.
Use a stick blender to blend beans until thick and creamy. Season with garlic salt.
Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.
Recipe Tip
To add texture to the soup, remove 1 cup of beans with a slotted spoon after Step 3. Return them to the pot after blending.
Nutrition Facts (per serving)
| 280 | Calories |
| 5g | Fat |
| 45g | Carbs |
| 14g | Protein |
