Instant Pot Black Bean Soup
Full of Southwest flavor Instant Pot Black Bean Soup is a nutritious recipe that’s high in plant protein, fiber, and tastes great. Hearty, healthy, and time saving with no soaking of dried beans required!
Servings: 6 servings
Calories: 375kcal
Ingredients
- 3 cups dried black beans rinsed
- 1 large onion chopped
- 14 oz can tomato sauce low sodium
- 2 tbsp chilli powder
- 2 tbsp cumin
- 1 tbsp paprika
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
- 6 cups any broth or stock low sodium
- Toppings: avocado, cilantro, lime, feta or cotija cheese, tortilla chips
Instructions
- In Instant Pot, add black beans, onion, tomato sauce, chili powder, cumin, paprika, salt, cayenne pepper and broth. No need to stir.
- Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 30 minutes.
- After Instant Pot has finished cooking, let Instant Pot black bean soup stand for 10 minutes or so and then turn the valve to Venting. This way you will avoid black countertop hot mess.
- If you like thick hearty soup, puree with an immersion blender until desired thickness (video shows soup not pureed). Or leave it as is if you like broth based with chunks soup.
- Serve hot with your favorite toppings.
Video
Notes
- Store: Refrigerate up to 5 days before you have to freeze, eat or discard it. Soup might thicken with time, just add a bit more broth until desired consistency when reheating.
- Freeze: This soup freezes beautifully. Transfer to a glass container and leave some room for expansion. Freeze for up to 3 months. Thaw in the fridge overnight.
- Canned beans: Use 3 x 14 oz cans of black beans, rinsed and drained, 4 cups water or broth and cook for 6 minutes with 10 minute natural pressure release. If beans are not low sodium, don’t add any salt and adjust after to taste.
- Smoky soup: Replace regular paprika with smoked paprika. Add a few diced chipotles in adobo sauce with 1 tbsp of sauce or replace regular chili powder with ancho chili powder.
- Broth: I use organic bouillon cubes instead of broth. Use vegetable broth for vegan black bean soup.
- 3 quart Instant Pot: Cut ingredients in half but keep same cook time.
- No immersion blender? Remove a small amount, puree in a regular blender, then stir back into the soup.
- No blender at all? Try adding 1/2 cup dried red lentils while pressure cooking your soup, because they are split, they will disintegrate and help thicken soup.
Nutrition
Serving: 1.5cups | Calories: 375kcal | Carbohydrates: 69g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Sodium: 460mg | Fiber: 17g | Sugar: 5g