Add salt, pepper, chili powder, oregano, cumin, paprika, vegetable broth, and soaked black beans. Stir to combine.
Place the lid on your instant pot and seal, and set to high pressure for 13 minutes.
Once the beans are done cooking, allow to naturally release for 15 minutes before manually releasing the remainder of the pressure.
Transfer about half of the soup to a blender and blend until smooth. Return to the pureed soup to the instant pot and stir to combine. Blending half of it gives you the perfect mix of texture and creaminess.
Enjoy with your favorite toppings!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/instant-pot-black-bean-soup/