This recipe comes to us from Dreamers Food Truck, a COVID project of 3 musicians (and cooks). The food truck has long since gone and the musicians returned to touring, but this beautiful soup that makes great use of fall peppers lives on!
1. Set Instant Pot to saute for 20 minutes. Heat oil in Instant Pot. Add onions and garlic and stir until translucent and soft. Add salt and cumin. Stir.
2. Add broth and beans to pot. Press cancel. Seal lid and set to high pressure for 1 hour 5 minutes.
3. As beans cook, preheat oven to 425F and spread poblanos on lined baking sheet. Coat in olive oil and season with salt and pepper. Roast 12-15 minutes until blistered and slightly blackened. Let cool and chop.
4. Allow pressure from Instant Pot to naturally release 40 minutes, then manually release any remaining pressure. Add poblanos to pot. Puree mixture with immersion blender, adding more broth if too thick, and seasoning to taste. Serve topped with cotija cheese, cilantro, and squeeze of lime.
share this:
