Instant Pot Black Bean Soup Recipe
Cozy Up with the Easiest Instant Pot Black Bean Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Instant Pot Black Bean Soup is a game-changer – incredibly flavorful, surprisingly quick, and so easy to make! Forget spending hours simmering on the stovetop; the Instant Pot does all the work, delivering a creamy, delicious soup in under an hour.
This recipe is perfect for busy weeknights, meal prepping, or when you just need a hearty and healthy meal. The combination of smoky cumin, fragrant oregano, and tender black beans creates a truly satisfying flavor profile. It’s naturally vegetarian and vegan-friendly (simply ensure your broth is vegetable-based!), and easily customizable to your liking.
Why You’ll Love This Instant Pot Black Bean Soup:
- Fast & Easy: Ready in under an hour with minimal effort.
- Flavorful: A delicious blend of spices and hearty black beans.
- Healthy & Nutritious: Packed with protein and fiber.
- Versatile: Enjoy it as is, blend it for a creamy texture, or add your favorite toppings!
- Budget-Friendly: Uses simple, pantry-staple ingredients.
Tips for the Best Black Bean Soup:
- No need to soak the beans! The Instant Pot works its magic even with dry beans.
- Adjust the spices: Feel free to add a pinch of chili powder or smoked paprika for extra heat and smokiness.
- Creamy vs. Chunky: For a smoother soup, use an immersion blender directly in the pot. For a more rustic texture, leave it as is.
- Toppings Galore: Get creative with your toppings! Sour cream, avocado, shredded cheese, a squeeze of lime juice, or a sprinkle of fresh cilantro all add delicious flavor and texture.
Frequently Asked Questions:
Q: Can I use canned black beans instead of dry?
A: Yes, you can! Reduce the cooking time to about 15-20 minutes on high pressure. Add the canned beans during the last 5 minutes of cooking.
Q: Can I make this soup spicier?
A: Absolutely! Add a pinch of cayenne pepper, a diced jalapeño, or a dash of your favorite hot sauce.
Q: Can I freeze this soup?
A: Yes! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, cornbread, a side salad, or tortilla chips.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just double-check that your broth is also gluten-free.
Get ready to enjoy a bowl of pure comfort! This Instant Pot Black Bean Soup is a guaranteed family favorite.
Instant Pot Black Bean Soup
Ingredients
- 1 lb dry black beans
- 1 tablespoon butter
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/4 teaspoon pepper
- 4 cups low sodium chicken broth
- 4 cups water
- fresh cilantro for serving
Instructions
- Place butter, celery, onion and garlic into the instant pot. Press the saute option and saute the items until celery is tender and onion is translucent.
- Add spices and mix well.
- Add beans, broth and water and mix well.
- Close the instant pot and quick release pressure valve. Set the pot to manual, high pressure for 30 minutes. Once the cooking cycle is done, let the soup sit for 10 minutes. Release pressure.
- Serve black bean soup with fresh cilantro as-is or carefully use an immersion blender to puree the beans before serving with cilantro.
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