Instant Pot Black Bean Soup

One crock of black bean soup with sour cream - square

Instant Pot Black Bean Soup

Soup is a great comfort to me. And although I eat it year-round, I find it tastes wonderful, it's warming, and like being wrapped in a fluffy, comfy blanket. This is one of my favorite soups, and I eat it whenever I'm feeling like I need a little extra loving.

Course Soup

Cuisine Mexican

Keyword bean soup, black bean soup, instant pot soup

Prep Time 10

Cook Time 45

Total Time 55

Servings cups

Calories 170kcal

Author Elaine Benoit

Equipment

Instant pot

Ingredients

1.5 cups black beans (dried and washed)
1 large onion (chopped)
3 large carrots (chopped)
1 stalk celery (chopped)
1 large red bell pepper (chopped)
4 cups chicken broth
15 ounces diced tomatoes (small can)
1 teaspoon oregano (dried)
1 teaspoon cumin (ground)
3 tablespoons garlic paste (or 3 cloves, crushed)
1 teaspoon salt
1 bay leaf
1/4 teaspoon chipotle powder

Instructions

Place beans, veggies, diced tomatoes, broth, oregano, cumin, salt, bay leaf, chipotle powder, and garlic paste in the instant pot insert.
1.5 cups black beans, 1 large onion, 3 large carrots, 1 stalk celery, 1 large red bell pepper, 4 cups chicken broth, 15 ounces diced tomatoes, 1 teaspoon oregano, 1 teaspoon cumin, 3 tablespoons garlic paste, 1 teaspoon salt, 1 bay leaf
Seal the instant pot, make sure the venting knob is set to sealed and press the soup function and set the timer to 45 minutes. Make sure the mode is set to normal and the pressure is set to high. The IP will take around 15 minutes to come to pressure.
When the instant pot beeps that it is done, either let it release the pressure naturally (around 25 minutes) or do a quick release. (See notes for how to do it).
Transfer the soup to a serving bowl and ladle into crocks.
Eat, smile, and enjoy.

Notes

I didn't add the time it takes for the Instant Pot to come to pressure or to release the pressure naturally. I always use a quick-release method.

Helpful tips

Always rinse and sort dried beans before cooking; every now and then a small stone sneaks into the bag.
There’s no need to soak the beans for this recipe.
For the richest flavor, use dried black beans. If you prefer canned, substitute three cans of black beans and reduce the pressure-cook time to 10 minutes.
To keep the soup vegetarian, use vegetable broth or water.
If you’re not vegetarian, beef or chicken broth both work beautifully.
For a quick release: put on an oven mitt and carefully turn the steam knob to Venting. It may take up to 5 minutes for the pressure to drop fully. Once the float valve falls, you can safely open the lid.

Nutrition