Best 2 Pressure Cooker Black Bean Soup Recipes

Discover the tantalizing flavors of pressure cooker black bean soup, a culinary delight that blends the richness of black beans with an array of aromatic spices and fresh ingredients. With the help of a pressure cooker, this hearty soup transforms ordinary beans into a symphony of flavors, making it an ideal choice for busy weeknights or cozy weekend meals. Dive into the world of pressure cooker black bean soup and uncover a world of culinary possibilities that will elevate your taste buds and warm your soul.

Here are our top 2 tried and tested recipes!

PRESSURE COOKER BLACK BEAN SOUP

Pressure Cooker Black Bean Soup image

This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.

Provided by Mark Bittman

Categories dinner, lunch, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
1 large, ripe Hass avocado, diced
2 large plum tomatoes, seeded and chopped
1/3 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and diced (optional)
2 to 3 tablespoons freshly squeezed lime juice
Salt

Steps:

In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
Add the water, beans, chorizo, garlic and bay leaves.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams

PRESSURE-COOKER BLACK BEAN SOUP

Pressure-Cooker Black Bean Soup image

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker! -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 cups.

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
1 cup fresh or frozen corn
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
Dash pepper
Minced fresh cilantro

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through., Sprinkle soup with pepper. Garnish with reserved corn and cilantro., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

Use dried black beans for the best flavor and texture. If using canned beans, be sure to rinse them well before using.
Add a ham bone or smoked sausage to the soup for extra flavor. You can also add other vegetables, such as corn, carrots, or celery.
Be sure to season the soup well with salt, pepper, and cumin. You can also add other spices, such as chili powder, paprika, or cayenne pepper, to taste.
Serve the soup with a dollop of sour cream, avocado, or salsa. You can also serve it with cornbread, tortillas, or rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.

Conclusion:

Pressure cooker black bean soup is a delicious, healthy, and easy-to-make meal. It's perfect for a busy weeknight dinner or a casual weekend lunch. With its combination of beans, vegetables, and spices, this soup is sure to please everyone at the table.