This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.
Recipe information
Yield
8–10 servings
Ingredients
Special Equipment
Preparation
Step 1
Cook bacon in Instant Pot on Sauté setting, stirring occasionally, until browned and most of the fat is released, 6–8 minutes. (If using a stovetop pressure cooker, cook bacon over medium-high heat.)
Step 2
Meanwhile, cut onion into quarters; set one quarter aside. Coarsely chop remaining onion. Add chopped onion, carrots, and garlic to Instant Pot, season with a big pinch of salt, and cook on Sauté, stirring occasionally, until vegetables are softened but haven’t taken on color, 6–8 minutes.
Step 3
Add chiles along with their liquid, adobo sauce, oregano, and cumin to Instant Pot and cook, stirring, until fragrant, about 1 minute. Add beans, 2 tsp. salt, and 2 quarts water. Lock lid and cook soup at high pressure 20 minutes. Release pressure manually. Taste soup and season with more salt if needed.
Step 4
Meanwhile, thinly slice reserved onion and transfer to a small bowl. Add lime juice and remaining ½ tsp. salt. Let sit, tossing occasionally, until ready to use.
Step 5
Using an immersion blender, purée soup in pot until smooth (or, working in batches, purée with a regular blender).
Step 6
Divide soup among bowls. Top with sour cream, corn chips, cilantro, and drained pickled onions. Serve with lime wedges for squeezing over.
