Spicy Black Bean Soup With Chorizo

• 2 cups chopped onion
• 1 cup chopped Cuban green peppers or green bell peppers
• 4 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 1/4 cup minced jalapeno pepper
• 2 teaspoons Spanish smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 pound dried black beans, sorted and rinsed
• 3 ounces dry-cured Spanish chorizo, diced
• 4 garlic cloves, minced
• 1 bay leaf
• reduced-fat sour cream (optional)
• diced onion (optional)
• chopped fresh cilantro (optional)

1. Combine first 14 ingredients (through bay leaf) in the inner pot of a 6-quart Instant Pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to "Venting" position. Press SlowCook, and use Adjust to select "Less" mode. Press - or + to choose 8 hours cook time. Turn cooker off. Skim fat from surface of cooking liquid. Discard bay leaf. Partially mash beans with back of spoon. Serve with sour cream, diced onion, and cilantro, if desired.

onion, cuban green peppers, chicken broth, water, pepper, spanish smoked paprika, ground cumin, oregano, salt, hot pepper, black beans, garlic, bay leaf, sour cream, onion, fresh cilantro

Taken from www.myrecipes.com/recipe/spicy-black-bean-soup-with-chorizo (may not work)