Instant Pot Santa Fe Soup
A quick Tex-Mex soup using dried beans, so convenient in the Instant Pot!
Servings: 4
Equipment
- Instant Pot
Ingredients
- 8 ounces black beans
- 24 ounces beer
- 3 bone broth cubes
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper to taste
- ¾ cups diced bell or jalapeno peppers
- 14 ounce can corn drained
- 14 ounce can petite diced tomatoes drained
- 2 tablespoons chicken base
- 1 cup onion diced
- 2 cups cooked chicken diced
- ½ cup cornmeal
- 8 ounces Velveeta or cheddar shredded
- ¼ cup cilantro diced
- 1 lime juiced
Instructions
- Quick soak the beans:
- Add water to beans (more than enough to cover). Cook in microwave until boiling (about 6-8 minutes). Allow beans to sit for one hour, then drain and rinse.
- Make the soup:
- Add dried spices, bone broth cubes, beans and beer to the Instant Pot. Cook on max pressure for 25 minutes or high pressure for 30. Quick release. Add corn meal, tomatoes, onion, chicken base, and chicken. Cook on max pressure for 8 minutes or high pressure for 10. Quick release. Add cheese, lime juice, and cilantro and cook until cheese is melted. Adjust seasoning to taste.