Black Bean Soup in a Slow Cooker

Ingredients:

• 2 tablespoons of vegetable oil
• 1 medium white onion, chopped
• 5 cloves garlic, thinly sliced
• 4 tsp chili powder
• 1.5 tsp ground cumin
• 1.5 tsp dried oregano
• 2.5 cups dry black beans, sorted
• 2 bay leaves
• Avocado slices, cilantro leaves, chopped green onions, lime wedges and sour cream, for serving
• Special equipment: Instant Pot® multicooker and immersion blender

Preparation:

1. Set the multicooker to medium-high heat. Add the vegetable oil, and when it shimmers but doesn't smoke, add the onion and cook, stirring, until translucent and softened, about 5 minutes.
2. Add the garlic, chili powder, cumin, and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaf, and 7 cups of water. Following the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 1 hour.
3. After the pressure cooker cycle has completed, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Carefully, to avoid scalding from any remaining steam, open and remove the lid and remove the bay leaf. Then, using a slotted spoon, add 1 cup of beans. Using an immersion blender, puree the beans in the slow cooker, adding 1 tablespoon of salt, until they reach a thick, creamy consistency. Stir in the reserved whole beans and season with salt and pepper to taste. Serve with avocado slices, cilantro leaves, sliced ​​green onions, lime wedges, and sour cream.