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.
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
