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Instant Pot Black Bean Soup with Sofrito
1 h 15 minServes 6Nutri-Score A€
A
1 h 15 min
1 h 15 minInstant Pot Black Bean Soup with Sofrito
what you need
Ingredients
dried black beans (unsoaked, rinsed)Pantry450 g
garlic (whole head, peeled)Produce1 piece
garden pepper (seeded, roughly chopped)Produce1 piece- cilantro (whole bunch, washed)Produce1 piece
onion (chunk, roughly chopped)Produce150 g- habanero pepper (seeds and spines removed)Produce1 piece
tomato pastePantry60 g
olive oil (divided)Pantry45 ml
carrot (diced)Produce2 pieces
spices and dried herbs (mixed together)Spices2 pieces- broth (divided)Pantry1 litre
- strained tomatoes (one bottle)Pantry700 ml
per serving
Nutrition
353kcal
- Carbs
- 50 g
- Proteins
- 18 g
- Fat
- 9 g
what you’ll use
Tools
Food processor- Pressure cooker
Immersion blender
step by step
Method
- Step 1
Mix the spices and herbs
- Combine the spices and dried herbs in a small bowl and set aside.
- Step 2
Prepare the sofrito base
- Peel the whole head of garlic and roughly chop the garden pepper.
- Wash the cilantro, cut a chunk of onion and remove the seeds and spines from the habanero.
- Blend everything with the tomato paste and a little olive oil until smooth.
- Step 3
Sauté the sofrito
- Heat the Instant Pot on sauté and add a little olive oil.
- Add a generous amount of the sofrito and cook until aromatic.
- Step 4
Add carrot and spices, then deglaze
- Stir in the diced carrot and the mixed spices.
- Deglaze with a little broth, scraping the bottom of the pot.
- Step 5
Add beans, tomatoes and broth
- Add the unsoaked dried black beans and the strained tomatoes.
- Pour in the remaining broth and stir well.
- Step 6
Pressure cook
- Lock the lid and cook on high pressure for 30 minutes.
- Let the pressure release naturally for about 35 minutes.
- Step 7
Blend and serve
- Give the soup a partial blend with an immersion blender, leaving some texture.
- Serve hot, for example with tacos.
most cooked first