Smoky Black Bean Soup with Crab Pressure Cooker Recipe

Smoky Black Bean Soup With Crab Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 30 minutes at HIGH pressure

• 2 tablespoons olive oil
• 1 large white onion, roughly chopped
• 1 clove garlic, peeled and smashed
• ½ red bell pepper, seeded and chopped
• 1 rib celery, diced
• 2 teaspoons ground chipotle or ancho chile, or to taste
• 1 teaspoon smoked paprika (pimenton)
• 2 cups dried black beans, soaked and drained
• 7 cups chicken broth or water
• 1 tablespoon tomato paste
• salt, to taste
• 1½ to 2 cups Dungeness crab meat, picked over for cartilage
• ¼ cup chopped fresh cilantro
• 2 tablespoons minced fresh chives
• lime or lemon wedges, for serving.

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat until very hot
2. Add the onion, garlic, red pepper, and celery and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes
3. Add the chile powder and paprika
4. Add the beans and broth
5. Stir to combine
6. Place the tomato paste on top
7. Do not stir it in
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 30 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. Be careful of the steam as you remove the lid
15. Puree the soup in the pot with an immersion blender until mostly smooth but still a little chunky
16. Taste for salt and if you want a bit more chipotle powder
17. Place a heaping quarter cup of crab meat in the bottom of each soup bowl
18. Ladle the hot soup into the bowl, then sprinkle with cilantro and chives
19. Serve lime or lemon wedges on the side

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