Recipe from The Gluten-Free Instant Pot Cookbook by Jane Bonacci and Sara De Leeuw (Harvard Common Press, 2018).
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Makes 6 servings
15 minutes min.
16 minutes min.
- For the soup: 2 cups dried black beans, 2 tablespoons olive oil, 1 large onion, finely chopped, 1 large red bell pepper, cored, seeded, and finely chopped, 2 stalks celery, trimmed and finely chopped, 1 clove garlic, minced, 1 tablespoon dried oregano, 1 tablespoon ground cumin, 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, ½ to 1 teaspoon chipotle powder, to taste, 4 cups vegetable stock or water, divided, Juice of ½ to 1 fresh lime
- For the cilantro-lime cream: ¾ cup sour cream, Juice of ½ to 1 fresh lime, ¼ cup fresh cilantro leaves, rinsed well and patted dry, 1/2 to 1 teaspoon chipotle powder, to taste, Kosher or fine sea salt and ground white pepper, to taste
- For optional garnishes: Chopped fresh cilantro leaves, Chopped scallion, Chopped ripe tomatoes, Fresh lime wedges
How to make it