Pressure Cooker Zucchini and Black Bean Soup

Sometimes you just need soup. Maybe you’re sick, maybe it’s really cold out, or maybe you just want something easy to make once and heat up for dinner the next few days.

Whatever the reason, this soup is perfect for every occasion. It is hearty and packed with good-for-you veggies, but light enough you don’t feel heavy after. There is also just a little kick of spice to get you up and moving. Eat as it is, topped, or over rice.

Ingredients
4 small zucchini, cut into half circles
10 ounces pico de gallo salsa
10 ounces medium spice salsa
48 ounces chicken or vegetable broth
1 sweet yellow onion, chopped
1 bell pepper, diced
2 teaspoons cumin
1 tablespoon chili powder
salt & pepper, to taste
small pinch cayenne pepper
4 ounces tomato paste
15 ounce can black beans, drained and rinsed
2 cups frozen corn
avocado, fresh cilantro, and radish to garnish

20-cup Digital Pressure Cooker
8-10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Directions
1. Add the zucchini, salsas, broth, onion, bell pepper, cumin, chili powder, salt, pepper, cayenne, and tomato paste to the inner pot of the pressure cooker; stir together.
2. Lock the lid into place and set the cooker to Soup with PP50. Make sure the steam vent is locked.
3. Allow the soup to cook until it reaches pressure, then switch the cooker to Keep Warm. Do a quick pressure release by changing the steam vent to VENTING. Be careful of escaping steam.
4. Once the pressure is fully released and the lid safety unlocks, open the lid.
5. Add the black beans and corn. Set the cooker for the Sauté-then-Simmer STS® function.
6. Once the soup reaches a gentle boil, let it cook for an additional 10 minutes.
7. Turn off the cooker. Ladle soup into bowls and top with desired garnishes. Enjoy!

Recipe inspiration from Kitschen Cat

 

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