The Multi Cooker: My New Favorite Pot

I am absolutely loving my new multi cooker, and I couldn't wait to put it to the test. As soon as I started cooking, I knew that this pot was going to be my go-to for a variety of dishes, including black bean soup. The idea of throwing all the ingredients into one pot is incredibly appealing, and the results are truly delicious.

To start, I decided to sauté some finely diced onion and minced garlic in the multi cooker's sauté mode before adding the other ingredients. This was the perfect way to bring out the natural sweetness of the onions and add a depth of flavor to the dish. Next, I added some diced red bell pepper, carefully removing the seeds to prevent any bitterness from affecting the soup.

The multi cooker is primarily an electronic pressure cooker, but it's also capable of sautéing and cooking a variety of dishes in different modes. This versatility makes it an incredibly useful tool for home cooks, allowing us to experiment with new recipes and techniques without needing multiple pots and pans. In this case, I was able to take advantage of the multi cooker's ability to cook quickly and efficiently, while also adding flavor and texture to the dish.

After sautéing the veggies, I added sliced jalapenos to give the soup a spicy kick. I then stirred everything together and let it cook for 4 minutes, allowing the flavors to meld together and the vegetables to soften. This was the perfect way to add some excitement to an otherwise simple recipe.

As I continued cooking, I added chili powder and ground cumin to give the soup a rich and authentic flavor. These spices are staples in many Latin American cuisines, and they pair perfectly with black beans. I also added a couple of teaspoons of salt to bring out the flavors of the other ingredients. Finally, I added dried black beans and vegetable broth to complete the recipe.

To finish cooking the soup, I set the multi cooker to manual mode, choosing a 50-minute cooking time followed by 10 minutes for natural pressure release. This allowed the beans to cook slowly and evenly, resulting in a tender and delicious soup. When I opened the lid, I was greeted by a rich and flavorful liquid that looked almost too good to be true.

At this point, I decided to add some juice from a couple of limes to give the soup a burst of citrus flavor. This was the perfect finishing touch, adding brightness and acidity to balance out the richness of the beans. I then stirred everything together and served the soup hot, garnished with chopped cilantro leaves.

As I sat down to enjoy my delicious black bean soup, I couldn't help but think about how versatile this multi cooker truly is. From sautéing to pressure cooking, it's capable of handling a wide range of dishes with ease. And when it comes to soups like this one, the ability to puree or leave the beans whole adds an extra layer of texture and interest.

One of the things that I love most about my multi cooker is its ability to simplify cooking. By using one pot to cook multiple ingredients at once, we can reduce the amount of time and effort required for meal prep. This is especially true when it comes to soups like black bean soup, which can be a bit tricky to prepare from scratch.

To take my black bean soup to the next level, I decided to add some sour cream, diced avocado, diced red onion, and diced tomato on top. These toppings added a rich and creamy element to the dish, balancing out the acidity of the lime juice. And with a sprinkle of cilantro leaves, the final result was nothing short of stunning.

In the end, my multi cooker truly is my new favorite pot. Its versatility, ease of use, and ability to simplify cooking make it an invaluable addition to any kitchen. Whether I'm making soups, stews, or rice dishes, this pot has proven itself to be a reliable and trustworthy companion in the kitchen.

"WEBVTTKind: captionsLanguage: enthe multi cooker is my new favorite pot and I'm going to use it to make black bean soup basically I'm just going to throw everything in there and before I know it I'm going to have a delicious soup with all the fixings I'm going to cook some veggies in sauté mode first and I've got some finely diced onion and minced garlic delicious start and and then I have some diced red bell pepper I just took the seeds out a multicooker is primarily an electronic pressure cooker but the great thing about it is you can sauté in it before you put the lid on and pressure cook whatever it is you're making it's really a miraculous machine if you ask me I'm also going to add some sliced jalapenos and then I'll stir all this around and now I'm just going to let the veggies cook until they're soft it's going to take 4 minutes I'm back with the chili powder and that goes in next I'll add a couple of tablespoons got to have chili powder whenever you make black beans they just go together and then a tablespoon of ground cumin another of my favorites and then the beans need quite a bit of salt so I'll add a couple of teaspoons and give this stir oh gosh those veggies look amazing before I put the veggies into the multi cooker I added a little bit of lard you can do butter or oil whatever you prefer okay this looks great so I'll add in the beans just dried black beans and for the liquid I've got vegetable broth you can use chicken broth even water would work but I like the flavor of broth now the final thing is to set it to cook on manual here goes so it's 50 minutes of cooking followed by 10 minutes for the pressure to release naturally then I'll release the rest of the steam through quick release the fun part is always taking off the lid and seeing what's inside it looks really thick and Rich so this is a good time to add the juice of a couple of limes all right now I'll stir and then you can serve the black bean soup just as it is now with the whole beans but I kind of like to puree the beans a little bit just so the soup has a mix of textures so there's no better tool for that than an immersion blender okay I'm going to stop there because I really like the texture it's sort of a cross between reffed beans and whole beans so you want to get a nice Bowl with a wide rim gosh this looks great okay now for the fixings I'm going to add some sour cream some diced avocado some diced red onion and some diced tomato how gorgeous is this looking and then just cilantro leaves sprinkle them over it's always nice to give it a little extra squeeze of lime W so goodthe multi cooker is my new favorite pot and I'm going to use it to make black bean soup basically I'm just going to throw everything in there and before I know it I'm going to have a delicious soup with all the fixings I'm going to cook some veggies in sauté mode first and I've got some finely diced onion and minced garlic delicious start and and then I have some diced red bell pepper I just took the seeds out a multicooker is primarily an electronic pressure cooker but the great thing about it is you can sauté in it before you put the lid on and pressure cook whatever it is you're making it's really a miraculous machine if you ask me I'm also going to add some sliced jalapenos and then I'll stir all this around and now I'm just going to let the veggies cook until they're soft it's going to take 4 minutes I'm back with the chili powder and that goes in next I'll add a couple of tablespoons got to have chili powder whenever you make black beans they just go together and then a tablespoon of ground cumin another of my favorites and then the beans need quite a bit of salt so I'll add a couple of teaspoons and give this stir oh gosh those veggies look amazing before I put the veggies into the multi cooker I added a little bit of lard you can do butter or oil whatever you prefer okay this looks great so I'll add in the beans just dried black beans and for the liquid I've got vegetable broth you can use chicken broth even water would work but I like the flavor of broth now the final thing is to set it to cook on manual here goes so it's 50 minutes of cooking followed by 10 minutes for the pressure to release naturally then I'll release the rest of the steam through quick release the fun part is always taking off the lid and seeing what's inside it looks really thick and Rich so this is a good time to add the juice of a couple of limes all right now I'll stir and then you can serve the black bean soup just as it is now with the whole beans but I kind of like to puree the beans a little bit just so the soup has a mix of textures so there's no better tool for that than an immersion blender okay I'm going to stop there because I really like the texture it's sort of a cross between reffed beans and whole beans so you want to get a nice Bowl with a wide rim gosh this looks great okay now for the fixings I'm going to add some sour cream some diced avocado some diced red onion and some diced tomato how gorgeous is this looking and then just cilantro leaves sprinkle them over it's always nice to give it a little extra squeeze of lime W so good\n"