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!
Prep Time30mins
Cook Time1hr30mins
Total Time2hrs
Course: Main Dish, Soup
Cuisine: American
Keyword: black bean recipe, instant pot
Servings: 8people
Author: Jennifer Debth
Ingredients
2tablespoonsolive oil
1yellow oniondiced
1red bell pepperdiced
1ribcelerydiced
1carrotdiced
1tablespoonminced garlic
1(32 oz) cartonvegetable broth
2cupswater
1(16 oz) bagdry black beans
1(4 oz) candiced green chilesundrained
1tablespoonchili powder
1tablespoonground cumin
1tablespoondried oregano
1teaspoonsaltplus more to taste
1/2teaspoonfreshly ground black pepper
1/4cuplime 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!