Instant Pot Black Bean Soup with Tomatoes

Directions

1. 1
   Rinse beans and discard any stones. Soak in cold water for 12 to 24 hours. Make sure the water is covering the beans by at least 4".
2. 2
   Add more as needed.Soak chilies in 1 cup of boiling water for 15 minutes.
3. 3
   Place garlic in the bowl of a food processor. Process until finely chopped.
4. 4
   Remove chilies from soaking liqud and reserve liquid to add to soup. Trim stems off of soaked chilies and remove seeds.
5. 5
   Add chilies to food processor and process until finely chopped.
6. 6
   Add peeled and cubed onion to garlic-chile mixture in food processor. Pulse until chopped.Measure spices and combine in a small dish.Wash bell pepper, remove ribs and seeds and dice.Set Instant
7. 7
   Pot to "
8. 8
   Saute". Once hot, add oil and then onion mixture.
9. 9
   Saute for 5 minutes, stirring occasionally.
10. 10
    Add spices, stir to combine, about 30 seconds until spices are fragrant.
11. 11
    Add chile soaking liquid and stir to combine.
12. 12
    Add drained soaked beans, tomatoes and broth.Next, add diced bell pepper.
13. 13
    Place lid on Instant
14. 14
    Pot, make sure vent is set to "Sealed" and set to Manual, High Pressure for 15 minutes for done but firm beans. 17 minutes for tender and 20 minutes for very tender, slightly mushy beans.When cooking time is up, allow Instant
15. 15
    Pot to release pressure naturally for 15 minutes and then use manual pressure release to open.
16. 16
    Remove bay leaf and discard.
17. 17
    Transfer `1 to 2 cups (depending on how thick you want the final soup) of black beans to a food processor or blender and process until smooth. Return blended beans to soup and stir to mix well.
18. 18
    Serve with your favorite toppings and Enjoy!