I made this on the stove top with soaked but not cooked beans and cooked everything as directed to start but let simmer for about an hour and a half instead. I only used two chipotle peppers but it was so hot half the family couldn't eat it. I did use less water also as others suggested. Return that to the pot, mix it all up - and you would not believe how wonderful this soup is, thick enough but still there are beans and carrots to chew on! Thank you to whoever created this delicacyĭidn't care for the flavor of this. Instead of reducing the amount of water, I take half of the quantity to my Vitamix blender and make it into a thick liquid. I cook this soup (using dry, rinsed black beans) in my Instant Pot for 42 minutes. Using the recommended 1 chipotle chili and one adobo sauce is PERFECT for our family. Ditto for my daughter and her family and untold number of her friends. The beans were perfectly soft and pureed easily once the soup was done cooking! I noted that many on here thought that 20 minutes was not enough time for the beans to become soft, so I soaked my beans overnight in salted water and bumped up the time by a few minutes. Made some modifications to this but it came out great - my first time using an instant pot! Based on other reviews I used 6 cups of liquid instead of 8 and pressure cooked for 25 minutes. I'd up to 45-50 minutes next time, or let the soup natural release for 20 minutes or so. And followed other suggestions to cook for 42 minutes. I did use about half beef broth because I had some to use up. I loved the soup and will make it again.ĭelicious, the whole family loved it. The only change I made was to omit the carrots as I don’t care for them. The soup came out perfectly with the 20 minute cooking time and use of the immersion blender. I have a small Instant Pot and so cut the recipe in half. The flavor was fantastic with the spice balanced by the sour cream. This soup was delicious, but it needed another 20 minutes in the pressure cooker (40 min. The consistency and flavour are excellent! I will definitely come back to this recipe time and again - we love it. Today I made it again and followed the recipe in terms of water, chipotles and adobo sauce while increasing the cooking time to 42 minutes and being liberal with the cumin, oregano and garlic. The group who ate loved it but it was pretty thick and kind of bland so we were adding hot salsa and extra Tabasco Chipotle to our bowls. I read the comments thoroughly and made some of the recommended adjustments. I got an Instant Pot that does air fryer and a lot of other things in addition to pressure cooking and tried this recipe about 3 weeks ago for the first time (and only the second time in my life to use a pressure cooker). Serve with lime wedges for squeezing over. Top with sour cream, corn chips, cilantro, and drained pickled onions. Using an immersion blender, purée soup in pot until smooth (or, working in batches, purée with a regular blender). Let sit, tossing occasionally, until ready to use. Meanwhile, thinly slice reserved onion and transfer to a small bowl. Taste soup and season with more salt if needed. Lock lid and cook soup at high pressure 20 minutes. Step 3Īdd chiles along with their liquid, adobo sauce, oregano, and cumin to Instant Pot and cook, stirring, until fragrant, about 1 minute. Add chopped onion, carrots, and garlic to Instant Pot, season with a big pinch of salt, and cook on Sauté, stirring occasionally, until vegetables are softened but haven’t taken on color, 6–8 minutes. Meanwhile, cut onion into quarters set one quarter aside. (If using a stovetop pressure cooker, cook bacon over medium-high heat.) Step 2 Cook bacon in Instant Pot on Sauté setting, stirring occasionally, until browned and most of the fat is released, 6–8 minutes.
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