Soak the black beans if you haven't already while you prep ingredients and start cooking.
Start the IP on saute. Add oil, onion, garlic, and a pinch of salt and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
Add tomato and mix in and cook for a minute.
Add the drained beans and water/broth and mix really well to pick up any stuck bits.
Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight)
Pressure cook for another 10 mins if the beans are not done to preference.
Add lime juice, taste and adjust salt and flavor. Blend 2 cups of the soup and mix it in. Bring to a boil and serve.
Store: Refrigerate up-to 4 days
When it comes to black bean soup, there is nothing better than an epic shower of toppings that you can pick and choose from. Chopped herbs like cilantro, creamy chunks of avocado, pepper flakes, scallions, a dollop of vegan cashew cream/ vegan sour cream. Maybe something crunchy like crispy fried onions.
You could use water instead of broth
Make sure not to brown the garlic too much or it will turn bitter.
Once adding the spices, don't wait too long before adding the tomatoes. You don't want to burn them - especially paprika gets really bitter when it gets too much heat.
Season to taste and don't hold back on adding more spices and salt. Nobody likes a bland soup. Most times, when you think you're soup is lacking something, the solution might be as simple as adding a big pinch of salt.
To make Oil-free:Use broth to saute
Saucepan: Follow the steps in a large saucepan over medium heat. Use 4 cups of water or broth and cook partially covered for 55 to 65 mins. You might need to cook longer depending on the age of the beansCanned Beans: Use 2 cans of black beans and 1 cup of water or broth and pressure cook for 10 mins.