Make your red beans using my recipe for Instant Pot Red Beans. The recipe will yield enough beans and broth for this bean soup recipe.
prepare the Ingredients
Make Bean & Vegetable Mixture: Place 2 cups of the bean broth, the beans, tomato, onion, green bell pepper, garlic, cilantro, cumin, black pepper, and salt in a blender and pulse until smooth.
Add Broth & Vegetable Mixture to Pot: Add the remaining bean broth along with the blended bean and vegetable mixture to the Instant Pot.
set the Cook Time
10-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 10 minutes.
10-minute NPR: Once the cooking time has completed, allow for a 10-minute Natural Pressure Release. After the 10-minute NPR has finished, open the pressure release valve to release the remaining pressure.
poach the Eggs
Bring Soup to a Boil: Open the pot and then set it to 'Sauté' and adjust the heat level to 'Normal'. Wait for the soup to come to a rolling boil, about 3 to 4 minutes.
Add Eggs: Gently crack the eggs into the pot. Avoid breaking the yolks. Allow the eggs to cook for 3 to 6 minutes, depending on how soft you want the egg yolks. Allow 3 minutes for an egg with a soft center and 6 minutes for an egg with a well-done center.
Turn off the Instant Pot and serve each bowl with an egg and add your desired garnishes.