Instant Pot Black Bean Soup
This Instant Pot Black Bean Soup is made up of black beans, veggies, green chiles, lime juice, and seasonings cooked in the instant pot and then blended until velvety. It's vegan, gluten-free, and healthy!
Servings: 8 people
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 rib celery diced
- 1 carrot diced
- 1 tablespoon minced garlic
- 1 (32 oz) carton vegetable broth
- 2 cups water
- 1 (16 oz) bag dry black beans
- 1 (4 oz) can diced green chiles undrained
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup lime juice
- Cilantro, sliced green onions, sour cream, crumbled feta, shredded Monterey jack, pico de gallo, southwestern tortilla strips, etc. for serving*
Instructions
- Pour oil into a 6 quart Instant Pot.
- Hit SAUTE, then once the Instant Pot reads HOT add in onion, bell pepper, celery, carrot, and garlic and cook, stirring regularly, for 5 minutes.
- Hit CANCEL, then stir in broth and water, scraping up any brown bits from the bottom to avoid a BURN reading.
- Stir in dry black beans, chiles, chili powder, cumin, oregano, salt, and pepper.
- Close and lock the lid - make sure the pressure valve is pointed toward SEALING.
- Cook on HIGH pressure for 1 hour.
- Allow the Instant Pot to naturally release (this can take about 30 minutes), then remove the lid.
- Use a slotted spoon to remove about 3 cups of the beans. Set aside.
- Pour the remainder of the soup into a high powdered blender to blend until smooth.
- Pour back into the Instant Pot, then stir in the unblended beans.
- Taste and re-season, if necessary, then serve with toppings of choice and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
*Don’t skimp on the toppings, this takes the soup from GREAT to OH MY GOSH GREAT!
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.