Our favorite Instant Pot Black Bean Soup is so full of flavor, and very satisfying! We absolutely love this soup! Vegetarian version also really good!
Turn on pot to Sauté setting and cook the bacon until done, but not crisp.
Add the olive oil and the onion. Cook, stirring occasionally, until softened.
Add celery, carrots, chile peppers, and garlic. Stir, cooking for a minute.
Add the diced tomatoes, bay leaves, cumin, oregano, thyme, red pepper flakes, salt, pepper. Stir.
Add broth, black beans. Stir, then put the lid on the Instant Pot. Set the steam release knob to the Sealing position.
Cancel the Sauté mode.
Press the pressure Cook/Manual button (or Pressure Cook) and then the +/- button to select 40 minutes* High Pressure.
**If you use canned beans, rinse them first, and reduce the cook time to 6 minutes, with a 15 minute natural release.
When the cook cycle has ended, let the pot naturally release the steam for 20 minutes. Then manually release the remaining steam. Open the lid after the pin in the lid drops.
Stir the soup, and test the beans for doneness (sometimes old beans need a few minutes longer, in which case just put the lid back on and set for 10 minutes more, and 15 natural release. I have never had to do this, but just in case).
Taste and adjust salt if needed. The bacon adds a bit of salt, plus the 1/2 tsp you put in, but you might like more.
Stir in the lime juice.
Garnish as desired and serve.
*Cook time does not include time for pot to come to pressure, or the 20 minute natural release. The time to pressure can vary, but if your contents are hot, it will come to pressure quicker. A large quantity also takes a little longer.