Print

Instant-Pot Black Bean Soup Recipe

Print Recipe

★★★★★

5 from 103 reviews

This Instant-Pot Black Bean Soup is a hearty, flavorful, and easy-to-make dish featuring perfectly cooked black beans blended into a smooth, spiced broth. Enhanced with fresh vegetables, aromatic spices, and finished with lime juice and cilantro, this soup is perfect for a comforting and nutritious meal. The use of the Instant Pot significantly reduces cooking time while deeply infusing the spices into the beans for a rich taste.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced)
  • 1 red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 pound dried black beans (rinsed)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bay leaf
  • Juice of 1 lime
  • Salt and freshly ground black pepper (to taste)

Garnish and Toppings

  • Fresh cilantro leaves (chopped, for garnish)
  • Preferred toppings such as diced avocado, plant-based sour cream, or jalapeño slices

Instructions

  1. Sauté vegetables: Select the ‘Sauté’ function on your Instant Pot. Heat the olive oil, then add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Toast spices: Stir in the ground cumin, chili powder, dried oregano, smoked paprika, and cayenne pepper if using. Cook the spices for 30 seconds to toast them and release their aroma. Then add the rinsed black beans to the pot and stir to combine.
  3. Add liquids: Pour in the vegetable broth and water, and add the bay leaf. Stir well to scrape up any browned bits from the bottom of the pot to boost flavor.
  4. Pressure cook: Secure the Instant Pot lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 45 minutes at high pressure. It will take about 10 minutes for the pot to come up to pressure.
  5. Release pressure: After cooking completes, allow the pressure to release naturally for approximately 15 minutes. Then carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
  6. Blend soup: Remove and discard the bay leaf. Use an immersion blender to puree the soup until smooth, or blend partially to leave some beans intact for added texture, according to preference.
  7. Season and serve: Stir in the lime juice and adjust the seasoning with salt and freshly ground black pepper to taste. Ladle the soup into bowls, garnish with freshly chopped cilantro and your preferred toppings, and serve warm.

Notes

  • Soaking the black beans overnight can reduce cooking time but is not necessary with the Instant Pot.
  • Adjust cayenne pepper quantity based on your heat preference or omit for a milder soup.
  • If you prefer a chunkier texture, blend only half of the soup and then stir it back in.
  • This soup freezes well – store in airtight containers for up to 3 months.
  • Vegetable broth can be substituted with chicken broth for a non-vegetarian version.

Keywords: black bean soup, Instant Pot soup, vegan soup, Mexican soup, healthy soup recipe, easy bean soup

Find it online: https://kitchenbyclara.com/instant-pot-black-bean-soup-recipe/