Pressure Cooker Black Bean Soup
Serving Size / Yield
- two 14-oz. cans vegetable broth
- three 15-oz. cans black beans, rinsed and drained
- two 10-oz. cans tomatoes with green chilies
- 1 onion, chopped
- 1/2 tsp. dried thyme
Begin by combining all the ingredients into the pressure cooker. Cook just long enough for ingredients to get hot. With potato masher, mash about half of the beans in the cooker. Close lid. Place pressure regulator on vent pipe and cook 30-45 minutes with slow, steady flow of steam escaping from the pressure regulator. Let pressure drop on its own. Season to taste with salt.