Start by selecting the sauté function on your Instant Pot. Add the olive oil and let it heat up. Once hot, add the diced onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant. Add the minced garlic and continue to sauté for another minute.
Next, add the ground cumin, chili powder, dried oregano, smoked paprika, and optional cayenne pepper. Stir well to coat the vegetables in the spices, allowing the flavors to meld for about a minute.
Now it’s time to add the star ingredients! Pour in the rinsed black beans, vegetable broth, water, and toss in the bay leaf. Give everything a good stir to combine, making sure the beans are submerged in the liquid.
Secure the lid on your Instant Pot and set the valve to the sealing position. Select the manual or pressure cook function and adjust the timer to 35 minutes. Once the cooking time is complete, let the pressure release naturally for about 15 minutes before carefully switching the valve to venting to release any remaining pressure.
Once the pressure has fully released, open the lid and remove the bay leaf. Stir in the lime juice, then season the soup with salt and freshly ground black pepper to taste. For a creamier texture, you can use an immersion blender to blend a portion of the soup, or you can leave it chunky for a heartier feel.
Ladle the soup into bowls and garnish with chopped cilantro and your choice of toppings, such as diced avocado, plant-based sour cream, or jalapeño slices. Enjoy the warmth and comfort of this fulfilling dish!
