Black Bean Soup Pressure Cooker

This is a VERY good soup from NYTimes. My copy below includes some changes. I haven't tried the salsa yet, maybe when tomato season comes around. I especially love this with homemade croutons. I've made this to take to events, but it actually doesn't feed a lot of people and should probably be doubled, although I'm not sure of the best way to do that since I make it in my "Instant Pot" pressure cooker which won't hold a double batch.


For the Soup:
1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 ½ teaspoons whole cumin seeds
1 ½ teaspoons dried oregano leaves
7 cups chicken stock
1 pound (2 1/2 cups) black beans, picked over and rinsed (see note above)
6 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
For the Avocado Salsa:
1 large, ripe Hass avocado, diced
2 large plum tomatoes, seeded and chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
1 jalapeño, seeded and diced (optional)
2 to 3 tablespoons freshly squeezed lime juice


1. In the 7-quart or larger Instant Pot (or 6-quart or larger pressure cooker), heat the oil on the "Sautee" setting. Add the diced chorizo and brown lightly. Stir in the onions and cook until softened. Stir in chili powder, cumin and oregano and cook for another minute. Stir in the garlic and cook for a short minute, stirring constantly.

2. Add the stock, beans, and bay leaves.

3. Lock the lid in place. On the Instant Pot choose the setting for Beans and Chili (for a pressure cooker, over high heat bring to high pressure, and reduce the heat just enough to maintain high pressure). Cook for 35 minutes.

4. Turn off the heat, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.

5. Stir well. Discard the bay leaves and add salt to taste.

6. To help thicken the soup, remove a small amount of the beans and mash into a paste. Stir the paste back into the soup. The soup will also thicken more on standing.

6. Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.