Instant Pot Black Bean Soup
The ultimate comfort food, Instant Pot Black Bean Soup is hearty, nutritious, and bursting with flavor. This easy weeknight dinner is perfect for family gatherings or cozy nights in. Serve it with your favorite toppings for a satisfying meal that will keep you coming back for seconds!
Equipment
- Electric Pressure Cooker (6 or 8 quart)
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 your Instant Pot to the sauté setting. Once it’s heated, add olive oil and let it warm up for a minute. As the oil heats, you'll notice a delightful aroma starting to fill the kitchen.
- Add in the minced onion, bell pepper, chopped carrots, and diced jalapeño. Sauté these vegetables for about 3 to 5 minutes until the onion becomes translucent and the other veggies soften. Keep stirring to prevent sticking and to allow all those wonderful flavors to meld.
- Once the vegetables are softened, add in the ground cumin, smoked paprika, and minced garlic. Sauté for another minute until the spices become fragrant. This step is crucial as it helps release the flavors.
- Hit cancel to stop the sauté function. Now, pour in 2 cups of water and use a wooden spoon to scrape any browned bits from the bottom of the pot. This step is important to avoid a burn notice when cooking under pressure.
- Add the rinsed black beans, low-sodium chicken stock, and bay leaf. Give it a gentle stir to combine all the ingredients well.
- Secure the lid on the Instant Pot, ensuring that the vent knob is set to sealed. Select the manual or pressure cook setting and set the timer for 30 minutes on high pressure.
- When the cooking time is up, allow the pressure to release naturally for at least 15 minutes. This helps the soup develop even more flavor.
- Once the pressure has been released, carefully open the pot and remove the bay leaf, discarding it. Transfer about 3 cups of the cooked soup to a blender or food processor.
- Blend the soup on low speed until it’s smooth and creamy. Make sure to leave the lid slightly ajar to allow steam to escape. This step creates a lovely texture.
- Stir the pureed beans back into the pot with the remaining soup, then add the zest and juice of the limes along with salt. Give it a taste and adjust the seasoning if necessary. The lime adds a refreshing brightness that balances the dish beautifully.
- Serve your Instant Pot Black Bean Soup hot, garnished with fresh cilantro, cheese, avocado, and any other toppings you desire. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to five days. Just reheat before serving.