1(4oz can)fire roasted diced green chiliesor 1/2 cup fresh or frozen diced bell peppers
1Tbsp.cumin
1Tbsp.garlic powder
1Tbsp. oregano
1Tbsp.chili powder
1/2Tbsp.paprika
Instructions
Sort the black beans, pulling out any broken pieces or rocks. Rinse in a colander with water, then soak in a bowl filled with water over night. Soaking your beans is not a requirement when using your instant pot, but I do it because it removes phytic acid, which makes beans difficult to digest. Also, pre-soaking beans makes the beans creamy and delicious!
Once the beans have soaked, put them back in the colander and remove the liquid, and rinse them again in water. Pour beans in the instant pot. Then, fill the instant pot with water to the 8 cup line. If you add more water, it will make the soup too thin and watery.
Add the rest of the ingredients to the pot. Cook on MANUAL high pressure for 35 minutes. Then, either naturally release, or quick release after 10 minutes.
Now, salt the soup. You do not want to salt the soup prior to cooking or the beans could become tough.
***If you think the soup is watery, you can either add a can of refried black beans, or you can take an immulsion blender and blend some of the beans. OR leave as is and enjoy! This soup is very flavorable and CHEAP to make!