Anyone who knows me knows how much I hate winter. As far as I’m concerned, there’s a reason “cold” and “snow” are 4 letter words. I cringe every time I hear them… then you add words like sock(s), shoe(s), and boot(s), and my mood plummets.
Have no fear! Winter and the cold spells it brings means it’s time for SOUP (one of my favorite 4 letter words)! Soups are a great way to stay warm, and experiment with flavors and ingredients you might not use otherwise.
The only problem I’ve ever really had with making soups is that they take so long to cook! I find it difficult to spend the entire day smelling tonight’s mouth-watering soup, and not open the lid for a “taste test” every so often, which we all know is a big no-no when it comes to slow cookers.
Electric pressure cookers shave off an incredible amount of cook time and make it impossible for impatient people like me to “cheat” and lift the lid before it’s ready. I’ve had my pressure cooker for a few months now, and absolutely love it! I’ve been amazed at all of the recipes you can find online tailored especially for the Instant Pot and other pressure cookers. I’ve started figuring out the basics of how things work, and am now working on customizing recipes to my family’s particular tastes and needs.
For example, this Vegan Instant Pot Black Bean Soup recipe from A Pinch of Healthy is quite tasty! We tried it as is the first time around and everybody said they enjoyed it enough they’d definitely eat it again. My husband has never been a fan of cooked bell peppers, though (he thinks they taste like feet LOL!), and we’re all fans of meat around here, so I thought a slight reworking might be in order. It’s been such a hit, we’ve made it several times since and even used it as a delivered meal for a convalescing family member, who’s begging for the recipe, so…
Here’s my version’s recipe. Hope you enjoy!