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
Servings
4-6
servingsPrep time
10
minutesCooking time
40
minutesIngredients
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!
