Description
This Instant Pot Black Bean Soup is a hearty and flavorful dish, perfect for a cozy meal. Combining tender black beans with aromatic spices and fresh vegetables, this soup is easy to prepare using the pressure cooking feature of the Instant Pot. Topped with fresh cilantro and optional garnishes like avocado or plant-based sour cream, it’s a nutritious and satisfying choice.
Ingredients
Scale
Sautéed Vegetables
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
Spices and Beans
- 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)
Liquids and Seasoning
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- Juice of 1 lime
- Salt and freshly ground black pepper (to taste)
Garnish
- Fresh cilantro leaves (chopped)
- Preferred toppings (such as diced avocado, plant-based sour cream, or jalapeño slices)
Instructions
- 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 softened, about 3 minutes. Add the minced garlic and cook for another minute to release its aroma.
- Toast spices: Stir in the ground cumin, chili powder, dried oregano, smoked paprika, and cayenne pepper if using. Cook the mixture for about 30 seconds until fragrant, then add the rinsed black beans to the pot.
- Add liquids: Pour in the vegetable broth and water, then add the bay leaf. Stir well to combine and to scrape any browned bits from the bottom of the pot.
- Pressure cook: Secure the lid onto the Instant Pot and set the valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 45 minutes at high pressure. The Instant Pot will take about 10 minutes to build pressure before cooking begins.
- Release pressure: After the cooking cycle ends, allow the pressure to release naturally for about 15 minutes. Then carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
- Blend soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth, or blend partially if you prefer some beans left whole for texture.
- Season and serve: Stir in the fresh lime juice and adjust seasoning with salt and freshly ground black pepper to taste. Ladle the soup into bowls, garnish with chopped cilantro and your preferred toppings, and serve warm.
Notes
- For a spicier soup, increase the cayenne pepper or add diced jalapeños as a topping.
- If you do not have an immersion blender, you can carefully transfer the soup in batches to a blender.
- Rinsing dried beans thoroughly helps to remove dust and excess starch.
- This soup freezes well; store in airtight containers for up to 3 months.
- Adjust the consistency by adding more broth or water if desired after blending.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Keywords: Instant Pot black bean soup, vegan black bean soup, pressure cooker soup, Mexican black bean soup, healthy black bean soup
