Instant Pot Black Bean Soup

by Becky Porter
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In winter we eat a lot of soups! It’s a great way to stay warm and use up a lot of the garden food storage. At this time of year, the garden food storage is definitely starting to dwindle. Good thing spring is just around the corner. This meal comes almost entirely from my garden and homestead preparations.

 Not pictured, Worchestershire Sauce and optional toppings. Not pictured, Worchestershire Sauce and optional toppings.

I did add lime and avocado to this recipe which aren’t from my garden (I’m not that far south). Avocado is totally optional and you can use bottled lime instead. I wouldn’t take out the lime though it adds so much good flavor. If you’re really in a pinch you could add some sorrel for a similar taste.

Remember to allow time to soak your beans. You can do either the 6-8 hour overnight soak, or a quick soak where you boil water and pour it over your dry black beans, then let it sit for an hour. Both ways work!

After your beans are finished soaking give them a rinse. Turn your Instant Pot on saute. Add in a little olive oil and wait until it starts to shimmer. Then add some diced onions.

After your onions start to get soft, add in some julienned carrots. Cook for a few more minutes and then add in the garlic, salt, and chili powder. This soup comes out pretty mild but if you like spicy add 1/4 tsp of red pepper flakes at this point. Cook for another minute watching it closely! Next comes the rest of the ingredients.

Add in some dehydrated jalepenos or whatever hot pepper you have on hand (pun intended haha). Mine I dried in halves. I just break these into little pieces and add them in to the pot.

I also add in some dehydrated bell peppers. Red bell peppers are the most delicious in the recipe but I only had a variety of all colors. I also break these up into bite size little bits.

Oh and please make note that you don’t need to rehydrate any of the peppers before cooking.

Add in the broth, worchestershire sauce, and rinsed black beans. I should look something like the photo above.

Cook on high pressure for 25 minutes and natural pressure release 20 minutes. Follow manufacturers direction for quick release to let out the rest of the steam.

Open the lid. Add in lime juice and more salt to taste. In my case I added a whole teaspoon more because my chicken stock was minimally salted.

Use immersion blender to purée half the soup or you can blend half in a blender.

Return puréed soup to the pot and stir. Serve in bowls and top with cilantro, cheese, avocado, and/or sour cream. Serve with tortilla chips.

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INSTANT POT BLACK BEAN SOUP

Recipe by: BECKY PORTER | The Seasonal Homestead

A  hearty winter soup. This soup is gluten free and can be made vegan by using vegetable broth in place of chicken stock.

|Makes 6-8 Servings|

  • 1 Tablespoon Olive Oil

  • 1 Onion peeled and diced

  • 2 Cups Carrots julienned

  • 6 Garlic Cloves

  • 1 Tablespoon Chili Powder

  • 1-2 Teaspoons Salt

  • 4 Dehydrated Jalapeno Halves

  • ½ cup Dehydrated Bell Peppers*

  • 1 Teaspoon Worcestershire

  • 1lb Black Beans, PRE-SOAKED and rinsed

  • 6 Cups Chicken Stock

  • Juice of 1 lime (or 2 Tablespoons if using bottled)

  • ¼ Teaspoon Red Pepper (Optional)

OPTIONAL ADD ONS

While these add ons are optional, they are what take this soup to over the top delicious. Be sure to add at least a few of your favorites!

  • Cilantro

  • Grated Cheese

  • Avocado

  • More lime juice

  • Sour Cream

  • Tortilla Chips

METHOD

  1. Turn on Sauté in instant pot. Heat olive oil until shimmering.

  2. Sauté onion for a few minutes.

  3. Add in the carrots can cook until onion is translucent and carrots start to soften.

  4. Add garlic, chili powder, salt, and red pepper (if using) and cook one more minute.

  5. Add in the soaked rinsed beans, chicken stock, worcheshire, dried bell peppers, dried jalapenos. Give it a stir.

  6. Cook on high pressure for 25 minutes and natural pressure release 20 minutes.** Follow manufacturers direction for quick release to let out the rest of the steam.

  7. Open the lid. Add in lime juice and more salt to taste.

  8. Use immersion blender to purée half the soup or you can blend half in a blender.

  9. Return puréed soup to the pot and stir.

  10. Serve in bowls and top with cilantro, cheese, avocado, tortilla chips and/or sour cream.

* If you don’t have dehydrated peppers, You can substitute fresh. Add in one full cup of bell peppers and 2 small jalapeños. Reduce the liquid to 5 cups chicken stock.

**Bean cooking times vary based on how long ago your beans were picked. 25 minutes on high pressure is generous enough time to cover beans that are older. However, if your beans are over 1 year old they have a tendency to not soften no matter how long you cook them.

One last note! You can totally make this in the crockpot if you don’t have an Instant Pot. Just do steps 1-4 in a frying pan and add to crock pot. Follow through to step five. In place of #6, cook on low for 8 hours. Then do steps 7-10.


We have the 8 quart Instant pot similar to above!

Instant Pot Black Bean Soup

A  hearty winter soup. Another favorite in our family, this soup has so many rich flavors in every bite! This soup is gluten free and can be made vegan by using vegetable broth in place of chicken stock.
Course: Soup, Summer
Cuisine: American
Keyword: bean, black, instant pot, instapot, soup
Servings: 8 servings
Calories: 182kcal

Equipment

  • Instant Pot

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Onion peeled and sliced
  • 2 Cups Carrots julienned
  • 6 Garlic Cloves
  • 1 Tablespoon Chili Powder
  • 1-2 Teaspoons Salt
  • 4 Jalapeno Halves *ours are dehydrated
  • ½ cup Bell Peppers* *ours are dehydrated
  • 1 Teaspoon Worcestershire
  • 1 lb Black Beans PRE-SOAKED and rinsed
  • 6 Cups Chicken Stock
  • Juice of 1 lime or 2 Tablespoons if using bottled
  • ¼ Teaspoon Red Pepper Optional

OPTIONAL ADD ONS

  • Cilantro
  • Grated Cheese
  • Avocado
  • More lime juice
  • Sour Cream
  • Tortilla Chips

Instructions

  • Turn on Sauté in instant pot. Heat olive oil until shimmering.
  • Sauté onion for a few minutes.
  • Add in the carrots can cook until onion is translucent and carrots start to soften.
  • Add garlic, chili powder, salt, and red pepper (if using) and cook one more minute.
  • Add in the soaked rinsed beans, chicken stock, worcheshire, dried bell peppers, dried jalapenos. Give it a stir.
  • Cook on high pressure for 25 minutes and natural pressure release 20 minutes.** Follow manufacturers direction for quick release to let out the rest of the steam.
  • Open the lid. Add in lime juice and more salt to taste.
  • Use immersion blender to purée half the soup or you can blend half in a blender.
  • Return puréed soup to the pot and stir.
  • Serve in bowls and top with cilantro, cheese, avocado, tortilla chips and/or sour cream.

Notes

* If you don’t have dehydrated peppers, You can substitute fresh. Add in one full cup of bell peppers and 2 small jalapeños. Reduce the liquid to 5 cups chicken stock.
**Bean cooking times vary based on how long ago your beans were picked. 25 minutes on high pressure is generous enough time to cover beans that are older. However, if your beans are over 1 year old they have a tendency to not soften no matter how long you cook them.
One last note! You can totally make this in the crockpot if you don’t have an Instant Pot. Just do steps 1-4 in a frying pan and add to crock pot. Follow through to step five. In place of #6, cook on low for 8 hours. Then do steps 7-10.

Nutrition

Calories: 182kcal | Carbohydrates: 26g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 352mg | Potassium: 558mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5672IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg

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