Best 2 Instant Pot Black Bean Soup Recipes

Do you have an Instant Pot and crave a hearty, flavorful soup? Look no further than our exploration of the best instant pot black bean soup recipes! Whether you're a seasoned cook or just starting out, this versatile dish is sure to please your taste buds. With a range of variations, from classic to unique and even vegan options, we'll guide you through the world of black bean soup, highlighting the most delicious and nutritious recipes. So, get ready to warm up with a bowl of comforting, protein-packed goodness as we present you with the ultimate collection of instant pot black bean soup recipes.

Let's cook with our recipes!

INSTANT POT BLACK BEAN SOUP

Instant Pot Black Bean Soup image

Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 medium white onion, chopped
5 cloves garlic, thinly sliced
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 1/2 cups dry black beans, picked over and non-beans removed
2 bay leaves
Kosher salt and freshly grated black pepper
Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving

Steps:

Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

INSTANT POT® BLACK BEAN SOUP

Instant Pot® Black Bean Soup image

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

Ingredients

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

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

Tips:

For a richer flavor, use homemade vegetable broth instead of water.
If you don't have an immersion blender, you can mash the beans with a potato masher or transfer them to a regular blender in batches.
Add a dollop of sour cream or Greek yogurt to each bowl of soup for a creamy finish.
Garnish the soup with fresh cilantro, diced avocado, or a squeeze of lime juice before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This Instant Pot black bean soup is a quick, easy, and delicious meal that is perfect for a busy weeknight. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a hearty and healthy soup, give this recipe a try. You won't be disappointed!