Best Instant Pot Black Bean Soup Recipes

INSTANT POT BLACK BEAN SOUP

Instant Pot Black Bean Soup image

Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 medium white onion, chopped
5 cloves garlic, thinly sliced
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 1/2 cups dry black beans, picked over and non-beans removed
2 bay leaves
Kosher salt and freshly grated black pepper
Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving

Steps:

Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN)

Instant Pot® Spicy Black Bean Soup (Vegan) image

You don't have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.

Provided by bd.weld

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 medium white onion, chopped
1 yellow bell pepper, diced
5 cloves garlic, crushed
4 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon chipotle pepper powder
6 cups vegetable broth
1 pound dry black beans
1 (4 ounce) can chopped Hatch chile peppers, undrained
1 pinch garlic salt, or to taste
1 cup pico de gallo
1 red bell pepper, sliced
1 lime, cut into wedges

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 45 g, Fat 5 g, Fiber 10.8 g, Protein 13.8 g, SaturatedFat 0.7 g, Sodium 870.2 mg, Sugar 6.4 g

INSTANT POT® BLACK BEAN SOUP

Instant Pot® Black Bean Soup image

This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice.

Provided by CDKIRSHNER

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 large yellow bell pepper, diced
1 stalk celery, diced
1 tablespoon minced garlic
2 cups boiling water
2 cubes chicken bouillon
1 ½ cups dry black beans
1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
⅓ cup frozen corn
1 ½ teaspoons kosher salt
1 teaspoon chili powder, or more to taste
1 teaspoon ground cumin
1 bay leaf
ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 59.5 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 13.7 g, Protein 18.2 g, SaturatedFat 0.9 g, Sodium 1600.9 mg, Sugar 5 g

PRESSURE COOKER/INSTANT POT CUBAN BLACK BEAN SOUP

Pressure Cooker/Instant Pot Cuban Black Bean Soup image

Number Of Ingredients 13

Ingredients

1 pound dried black beans soaked overnight, rinsed and drained
2 tablespoons extra virgin olive oil
1 red onion, large, chopped
1 red bell pepper, chopped
5 cloves garlic cloves, minced
1 bay leaf
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon black pepper
1 1/2 teaspoon salt
2 tablespoon sherry vinegar
1/2 cup red wine
4 cups water

Steps:

Select "Saute" on Instant Pot and heat oil. Add onion, red bell pepper, garlic, bay leaf, cumin and oregano. Saute until onions are soft and spices are fragrant, about 4-5 minutes. Add pre-soaked beans, black pepper, salt, vinegar, red wine and water. Select "Cancel." Cover and seal Instant Pot according to manufacturer instructions. Select "Bean/Chili" setting and set timer for 15 minutes. After timer beeps, select "Cancel" and let Instant Pot naturally release pressure. Remove lid and use immersion blender to partially blend beans in soup, if desired. Serve with assorted garnishes.