Description
This hearty Instant-Pot Black Bean Soup is a flavorful, comforting dish packed with spices and protein-rich black beans. Using the Instant Pot makes the cooking process quick and easy while infusing the soup with rich aromas from cumin, chili powder, and smoked paprika. Perfect for a nutritious weeknight meal, it’s garnished with fresh cilantro and customizable toppings like avocado or plant-based sour cream for added creaminess and zest.
Ingredients
Scale
Sauté Vegetables
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Spices
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 pound dried black beans, rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
Finishing Touches
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, chopped (for garnish)
- Preferred toppings such as diced avocado, plant-based sour cream, or jalapeño slices
Instructions
- Sauté Vegetables: Select the ‘Sauté’ function on your Instant Pot. Heat the olive oil, then add the diced onion and red bell pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Toast Spices: Stir in the ground cumin, chili powder, dried oregano, smoked paprika, and cayenne pepper if using. Cook the spices for 30 seconds to release their aroma. Add the rinsed black beans to the pot and stir to combine.
- Add Liquids: Pour in the vegetable broth, water, and add the bay leaf. Stir well, scraping any browned bits from the bottom of the pot to incorporate the flavors.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the time to 45 minutes on high pressure. It will take about 10 minutes for the Instant Pot to reach pressure before cooking begins.
- Release Pressure: Once cooking is complete, allow the pressure to release naturally for about 15 minutes to ensure the beans are tender. Afterward, carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
- Blend Soup: Open the lid and remove the bay leaf. Using an immersion blender, puree the soup until smooth, or blend partially to retain some bean texture based on your preference.
- Season and Serve: Stir in the juice of one lime to brighten the flavors. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with chopped fresh cilantro and your choice of preferred toppings such as diced avocado, plant-based sour cream, or jalapeño slices. Serve warm.
Notes
- If you prefer a chunkier soup, blend only half or a third of the soup and stir it back in.
- Soaking the black beans overnight can reduce pressure cooking time to 25-30 minutes.
- Toppings like avocado or sour cream add creaminess and balance the spice.
- Adjust the cayenne pepper depending on your heat preference or omit for a milder flavor.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes (includes pressure build and release time)
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Keywords: Instant Pot black bean soup, vegan black bean soup, pressure cooker soup, easy black bean soup, gluten free black bean soup, healthy soup recipe
