Zucchini & Black Bean Soup

Prep Time
10 minutes
Cook Time
30 minutes


  • 4 small zucchini, cut into half circles
  • 10 oz pico de gallo salsa
  • 10 oz medium spice salsa
  • 48 oz chicken broth (or vegetable)
  • 1 sweet yellow onion, chopped
  • 1 bell pepper, diced
  • 2 tsp cumin
  • 1 tbsp chili powder
  • salt & pepper, to taste
  • small pinch cayenne pepper
  • 4 oz tomato paste
  • 15 oz can black beans, drained and rinsed
  • 2 cups frozen corn
  • avocado, fresh cilantro, and radish to garnish


  1. Add the zucchini, salsas, broth, onion, bell pepper, cumin, chili powder, salt, pepper, cayenne, and tomato paste to the inner pot of the pressure cooker; stir together.
  2. Lock the lid into place and set the cooker to Soup with PP50. Make sure the steam vent is locked.
  3. Allow the soup to cook until it reaches pressure, then switch the cooker to Keep Warm. Do a quick pressure release by changing the steam vent to VENTING. Be careful of escaping steam.
  4. Once the pressure is fully released and the lid safety unlocks, open the lid.
  5. Add the black beans and corn. Set the cooker for the Sauté-then-Simmer STS® function.
  6. Once the soup reaches a gentle boil, let it cook for an additional 10 minutes.
  7. Turn off the cooker. Ladle soup into bowls and top with desired garnishes. Enjoy!