Instant Pot Black Bean Soup

Ingredients - Vegetables

• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can diced tomatoes, undrained (14.5 ounce)
• 3 stalks celery, diced
• 1 pound dry black beans, rinsed

Ingredients - Spices & Herbs & Stock

• 1 teaspoon salt (more or less, to taste, depending on the saltiness of your broth)
• 1/2 teaspoon black pepper (more or less, to taste)
• 1 teaspoon hot sauce
• 1 Tablespoon paprika
• 2 Tablespoons chili powder
• 2 Tablespoons cumin
• 2 bay leaves
• 6 cups vegetable stock

Instructions

1. Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to "sealing."
2. Cook the soup on manual high pressure for 40 minutes, and let the pressure naturally release 
3. After the pot is depressurized, remove the lid, and carefully remove the bay leaves. (I used tongs). Note: soup will thicken as it sits.
4. Serve with desired toppings: squeeze of lime, cilantro, diced avocado, green onions, tortilla chips, etc.