1cannavy beansunsalted, rinsed and drained, 15.5-ounce can
1chipotle chilecanned in adobo sauce
1cuphalf and half
1ounceGouda cheeseshredded (about 1⁄4 cup)
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Thinly slice 3 bell pepper halves, and chop 2 bell pepper halves; set aside remaining bell pepper halves and chopped bell pepper.
Remove lid from a 6-quart Instant Pot. Press Sauté, and use Adjust function to select “More” mode. When the word “Hot” appears, swirl in oil. Add sliced bell pepper to cooker; cook, stirring constantly, 5 minutes or until browned. Turn cooker off.
Stir in remaining 3 bell pepper halves, onion, celery, carrot, garlic powder, vegetable broth, beans, chipotle chile and adobo sauce.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Manual; select “High Pressure,” and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release. Remove inner pot from cooker; cool soup 15 minutes.
Place half of pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining pepper mixture.
Return puréed mixture to inner pot. Return inner pot to cooker. Stir in half-and-half. Press Sauté, and use Adjust function to select “More” mode. Cook, uncovered, 2 to 3 minutes or until thoroughly heated. Ladle soup into 6 bowls; sprinkle with cheese and chopped bell pepper.