Instant Pot Black Bean Soup with Dried Beans
Instant Pot black bean soup is a quick and easy weeknight dinner.
Servings: 3 .5 quarts
Calories: 329kcal
Equipment
Ingredients
- 1 lb. dried black beans
- 3 tbsp. olive oil
- 1 large yellow onion diced (about 2 cups)
- 1 bell pepper diced
- 4 cloves garlic minced
- 2 ribs celery diced
- 1 can 15 oz diced tomatoes
- 2 canned chipotle peppers roughly chopped + 2 tbsp adobo sauce from the can
- 6 cups vegetable broth/stock
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 bay leaves
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 cup fresh lime juice or red wine vinegar optional
Instructions
- Hit "sauté" function on Instant Pot. Add olive oil and when pot is warm, add onion, celery, peppers and garlic. Season with a big pinch of salt.
- Cook for 6 - 8 minutes, until vegetables have softened, but have not browned. Season with another pinch of salt and pepper.
- Add diced tomatoes, chipotle peppers and adobo sauce from can, bay leaves, cumin, oregano and vegetable stock/broth. Stir to combine.
- Add dried black beans and stir again to combine.
- Put lid on Instant Pot and make sure it is locked. Check valve to make sure it is set to "sealing" and not release. Set manual timer for 20 minutes, up to 25 minutes if you want beans to be extra soft.
- Let pressure release naturally for 15 minutes, then manually release. Check the soup for seasoning and add more salt and/or pepper, if needed.
- Add lime juice or vinegar, if desired.
- Using an immersion blender, purée soup in pot or blend in regular blender and serve with diced red onion, diced bell pepper, avocado, sour cream, plantain chips, cilantro and lime wedges.
Video
Notes
Blend soup as much or as little as you like to achieve desired consistency.
Nutrition
Serving: 2cups | Calories: 329kcal | Carbohydrates: 50g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 1330mg | Fiber: 11g | Sugar: 5g