Instant Pot Black Bean Soup Recipes

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INSTANT POT® BLACK BEAN SOUP

This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice.

Provided by CDKIRSHNER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 15



Instant Pot® Black Bean Soup image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
  • Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
  • Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 59.5 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 13.7 g, Protein 18.2 g, SaturatedFat 0.9 g, Sodium 1600.9 mg, Sugar 5 g

1 tablespoon olive oil
1 large onion, diced
1 large yellow bell pepper, diced
1 stalk celery, diced
1 tablespoon minced garlic
2 cups boiling water
2 cubes chicken bouillon
1 ½ cups dry black beans
1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
⅓ cup frozen corn
1 ½ teaspoons kosher salt
1 teaspoon chili powder, or more to taste
1 teaspoon ground cumin
1 bay leaf
ground black pepper to taste

INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN)

You don't have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.

Provided by bd.weld

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 17



Instant Pot® Spicy Black Bean Soup (Vegan) image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
  • Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 45 g, Fat 5 g, Fiber 10.8 g, Protein 13.8 g, SaturatedFat 0.7 g, Sodium 870.2 mg, Sugar 6.4 g

2 tablespoons olive oil
1 medium white onion, chopped
1 yellow bell pepper, diced
5 cloves garlic, crushed
4 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon chipotle pepper powder
6 cups vegetable broth
1 pound dry black beans
1 (4 ounce) can chopped Hatch chile peppers, undrained
1 pinch garlic salt, or to taste
1 cup pico de gallo
1 red bell pepper, sliced
1 lime, cut into wedges

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