Instant Pot Black Beans & Mexican Cheese Soup
- 4 tbsp butter
- 2 pinches pepper
- 1 carrot chopped
- 1 onion sliced
- 3 garlic cloves
- 1 can black beans
- 3 tbsp tomato paste
- Tortilla chips
- 1/2 cup Mexican cheese shredded
- 1/2 cup fresh cream
- 4 cups water
- 2 tsp salt
Turn on the instant pot and select sauté.
Add butter, garlic, onion, pepper, carrots in it. Stir well till onions gets softer.
Add black beans along with their juice.
Further add water, salt and tomato paste.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 5 minutes, release the pressure naturally through steam vent.
Add fresh cream, stir well till mixture becomes smooth.
Mix shredded cheese in soup.
Serve hot with fresh cream and tortilla chips.