Black Bean Soup (Pressure Cooked)

• 2 tablespoons olive oil
• 1 tablespoon cumin seeds whole
• 2 cloves garlic minced
• 2 each onions large, coarsely chopped
• 4 each celery stalks cut into chunks
• 1 each green bell peppers large, diced
• 6 cups water
• 1 x ham hock or pig's knuckle, optional
• 3 each carrots large, peeled, cut into chunks
• 2 x bay leaves
• 1 teaspoon coriander ground
• 1 teaspoon thyme dried
• 1 1/2 cups black beans picked over, rinsed
• 13 cup cracked wheat (bulgur) coarse, optional
• 1 cup cilantro or parsley, tightly packed
• 1 teaspoon salt or to taste
• 1/2 cup sherry dry, optional

1. Author's Notes: A smoked ham hock or pig's knuckle give this soup an appealing smoky flavor, but the vegetarian version is equally delicious.
2. The bulgur wheat acts as a thickener; alternatively, you can puree about a cupful of the cooked beans and stir them back in if the soup is too thin.
3. Heat the oil in the cooker.
4. Add the cumin, stirring constantly for 5 seconds.
5. Add the garlic and onions and saute until the onions are soft, about 3 minutes .
6. Add the remaining ingredients except the fresh coriander, salt, and sherry.
7. Lock the lid in place and over high heat bring to high pressure.
8. Adjust heat to maintain high pressure, and cook for 35 minutes.
9. Let the pressure drop naturally or use a quick release method.
10. Remove the lid, tilting it away from you to allow any excess steam to escape.
11. Remove the bay leaves and ham hock (if using).
12. Stir in the coriander, salt to taste, and the sherry (if desired) while the soup is simmering.
13. Adjust the seasonings and serve.

olive oil, cumin seeds, garlic, onions, celery stalks, green bell peppers, water, ham hock, carrots, bay leaves, coriander ground, thyme, black beans, cracked wheat, cilantro, salt, sherry dry

Taken from recipeland.com/recipe/v/black-bean-soup-pressure-cooked-42909 (may not work)