Name: Instant Pot Sopa Seca with Chorizo and Black Beans
Total time: 50 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 8 ounces 100 percent whole-wheat spaghetti; 1 tablespoon extra-virgin olive oil; 1 onion, chopped; 1 green bell pepper , stemmed, seeded, and chopped; 4 ounces Mexican-style chorizo sausage , casings removed; 2 tablespoons minced canned chipotle chile in adobo sauce; 2 tablespoons tomato paste; 3 garlic cloves , minced; 1 cup chicken broth; 1 cup water; 1 (15-ounce) can black beans , rinsed; 10 ounces cherry tomatoes , halved; 1 avocado , halved, pitted, and cut into 1-inch pieces; 1 ounce cotija cheese , crumbled (¼ cup); ½ cup fresh cilantro leaves; Lime wedge

Why This Recipe Works

We started by creating a robust sofrito of onion, bell pepper, and Mexican chorizo. Thanks to the intense heat of the sauté function, we were able to lightly toast the pasta in this flavorful mixture before stirring in chipotle chile in adobo sauce, tomato paste, and minced garlic. Next, we stirred in a measured amount of chicken broth along with black beans for added protein. In just 1 minute under pressure, the pasta was al dente and the liquid nearly absorbed. We gave the still-hot pot a quick stir (and also threw in halved cherry tomatoes) and a brief rest to enable the pasta to finish cooking gently and the sauce to thicken. To complement the deep, earthy, spicy flavors of the pasta, we finished with an array of fresh, tangy garnishes—chopped avocado, crumbled cotija cheese, fresh cilantro, and lime wedges.

Before You Begin

You can substitute traditional spaghetti for the whole-wheat spaghetti; however, do not substitute other pasta shapes. Be sure to use fresh Mexican chorizo here, not the semicured Spanish or Portuguese versions.

Instructions

Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break noodles into 1- to 2-inch lengths; repeat with remaining pasta. Set aside.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion, bell pepper, and chorizo and cook, breaking up meat with wooden spoon, until vegetables are softened, 3 to 5 minutes.

Add spaghetti and cook, stirring frequently, until lightly toasted, about 2 minutes. Add chipotle, tomato paste, and garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth and water, scraping up any browned bits, then stir in beans.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.