Ingredients

• 1 tablespoon olive oil
• 2 bell peppers of any color, diced
• 1 yellow onion, chopped
• 1 cup vegetable broth or water
• 2 15 oz cans of black beans
• 1 15 oz can of fire roasted diced tomatoes with their juices
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon chili powder
• 1 teaspoon kosher salt

Steps

1. Select the saute function on your pressure cooker. In the inner cooking pot, heat the olive oil. Add the peppers and onion and saute until softened, 3 to 5 minutes
2. Add the broth, black beans, tomatoes, lime juice, chili powder and salt
3. Lock the lid in place. Select the soup function if your pressure cooker has one, or cook on high pressure for 10 minutes
4. When cooking is complete, naturally release the pressure for 2 minutes, then quick release the remaining pressure
5. If you like your black bean soup partially pureed, use an immersion blender in the inner pot of the pressure cooker for 5 to 20 seconds depending on how smooth you like it. Add more liquid if needed
6. Serve as-is or with toppings of your choice