Black Bean Soup (Electric pressure cooker)

3 - 15 oz black beans, drained/rinsed (can substitute other types of beans for combination of beans)
1 - 15 oz can petite diced tomatoes
1 - 15 oz can corn, drained/rinsed (the equivalent of fresh or frozen corn can be used)
4 C vegetable broth (can use chicken broth if preferred)
1 C dried red lentils (see note)
2 jalapeno peppers, finely diced seeds (remove seed for less heat)
1 red bell pepper, diced
1 onion, diced
2 carrots, peeled and diced

Spices (add after cooking)
1 tsp-1tbsp cumin
1 tsp chili powder
1 tsp garlic powder
salt and pepper to taste
1 C chopped cilantro

Toppings: sour cream, green onion, tortilla strips, chopped cilantro

Pour all ingredients except the spices into the pot. Lock lid to seal and set timer to cook for 7 minutes.  After the cooking process, let pot release naturally for about 5 minutes and then quick release.  Stir in the spices and cilantro and serve. 

Note: Red lentils become soft and dissolve in the pressure cooker adding a thickness to the liquid.  Lentils make the soup very creamy without having to add cream.  When cooking dried beans/peas in the electric cooker, it's best to add the salt after cooking because the salt makes the peas tough and they don't cook well.