Instant Pot Black Bean Soup
Instant Pot Black Bean Soup transforms humble dried beans and aromatics into a rich and vibrant vegetarian soup packed with fiber and flavor.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely minced
- 1 large red bell pepper ribs and seeds removed and diced
- 2 large carrots peeled and finely chopped
- 2 small jalapeño peppers ribs and seeds removed, finely diced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 3 cloves garlic minced
- 2 cups water
- 1 pound dried black beans rinsed and any foreign matter removed
- 1 dried bay leaf
- 4 cups low-sodium chicken stock
- 2 small limes zested and juiced
- ½-1 teaspoon kosher salt
- fresh minced cilantro, diced avocado, shredded cheese, crushed tortilla chips, sliced jalapeños, fresh limes, etc for serving
Instructions
- Turn the Instant Pot to sauté. Add oil and let heat briefly. Once heated, add in minced onion, bell pepper, chopped carrots, and diced jalapeno and sauté, stirring often, until the onions are softened, about 3-5 minutes. Add in the cumin, smoked paprika, and garlic and sauté until fragrant, about 1 minute. Hit cancel to turn OFF the sauté function.
- Add 2 cups of water to the inner pot and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot (this will prevent a burn notice.)
- Add the rinsed and sorted beans, the broth, and the bay leaf. Stir gently to combine.
- Place the lid on the inner pot, and be sure the vent knob is pointed towards sealed, and/or the lid is locked into place. To set the cooking time, hit manual or pressure cook and use the +/- buttons to adjust the cooking time to 30 minutes on high pressure.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes.
- Once the pressure has been released, open the instant pot, remove the bay leaf, and discard. Transfer about 3 cups of the cooked soup to a blender or food processor. Place the lid on the blender or food processor, with the filler (cap on lid) slightly ajar. Blend on low speed to puree the beans into the liquid.
- Stir the pureed beans back into the inner pot. Add the zest and juice of the limes, and ½ teaspoon of salt and stir to combine. Taste and add more salt as needed.
- Serve with minced cilantro, cheese, avocado, sour cream, jalapenos, etc.
Video
Notes
Live above 3,000 feet in elevation? Increase the cook time per my Instant Pot high altitude conversion chart.
Tame the Spice: As written, even with 2 jalapeños, the soup is not overly spicy. It instead has subtle notes of spice. However, if you are sensitive to spice, omit the jalapeños or only use one.
Use Soaked Beans: If desired, soak your beans in water overnight. Reduce the water to 1 cup and pressure cook the soup for 20 minutes, instead of 30 minutes on high pressure.
Use Canned Black Beans: Replace the dried beans with 4 (15oz) cans of rinsed and drained beans. Omit the water and pressure cook for 10 minutes.
3-Quart Instant Pot: Cut the recipe in half, but keep the cook time the same.
To Double the Recipe: Use an 8-quart, double the ingredients, and keep the cook time the same.
Nutrition
Calories: 250kcal | Carbohydrates: 42g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 200mg | Potassium: 1058mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2823IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 4mg
