Black Bean Instant Pot Soup

Written by on in Recipes

This week I have two new Instant Pot soups for you. My Black Bsan Soup recipe is below, or you can find my Broccoli Potato Soup here.

Black Bean Instant Pot Soup
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Black Bean Instant Pot Soup

Servings

4-6

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1½ cups dried black beans, sorted and rinsed*

  • 1 large red onion, roughly chopped

  • 3 ribs celery, roughly chopped

  • 1 cup colored bell pepper, roughly chopped

  • 4 to 6 russet or yukon gold potatoes (about 4 cups), roughly chopped

  • 1 large carrot, roughly chopped

  • 1 entire bulb garlic, chopped

  • 2 teaspoons salt substitute or salt to taste

  • 1 teaspoon cumin

  • 1 teaspoon oregano

  • ¼-½ teaspoon chili powder

  • 6 cups water or low sodium vegetable broth

  • 15 ounce can no salt added tomatoes

  • 1 bay leaf

  • Optional: lime juice and cilantro for garnish

Directions

  • Add all ingredients except tomatoes and bay leaf to a 6-quart or larger Instant Pot* and mix well.
  • Add tomatoes and bay leaf on top but do not mix in.
  • Cook at high pressure for 25 minutes, followed by a natural pressure release. (Quick release is ok if you’re in a hurry).
  • Remove the bay leaf and then blend until smooth using an immersion blender.
  • Garnish with lime juice and cilantro and serve with cornbread and a salad.

Recipe Video

Notes

  • You can soak the beans overnight for better digestability, but this soup can be made with unsoaked beans as well.
  • To cook on the stovetop pre-cook the black beans or use 3 15-ounce cans. Then add cooked beans and all other ingredients to a large pot or dutch oven, bring to a boil, cover and reduce to simmer, stirring occasionally for at least 30 minutes or until the veggies are fully cooked.

Looking for more soup ideas? Try these other plant-based soups and stews!