Instant Black Bean Soup Recipes

BLACK BEAN SOUP

Steps:

• Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth.
• Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes.
• Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release.
• Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it.
• Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.

INSTANT POT® BLACK BEAN SOUP

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.

INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN)

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.

INSTANT BLACK BEAN SOUP

Steps:

• Place beans and liquid in a medium saucepan; partially mash beans with a potato masher.
• Place over high heat; stir in salsa, chili powder, and broth.
• Bring to a boil.
• Ladle soup into bowls; top with sour cream, onions, and cilantro.

INSTANT POT BLACK BEAN SOUP RECIPE

Steps:

• Gather the ingredients.
• Cook bacon and onion in the Instant Pot on the sauté setting, stirring occasionally, until most of the fat from the bacon is released and onions are tender, 5 to 6 minutes.
• Add the garlic, chili powder, cumin, dried oregano, salt, black pepper, beans, and bay leaves to the pot.
• Add the water. Set the Instant Pot to high and cook for 1 hour. After the pressure cooking cycle is over, let the pressure release naturally for about 15 minutes then manually turn the pressure dial and release the pressure fully.
• Unlock the lid, remove the bay leaves and discard. Remove half the beans with a slotted spoon and set aside.
• Use an immersion blender to blend the beans remaining in the Instant pot until thick and creamy.
• Return the reserved beans to the pot. Stir to combine and adjust the seasoning to taste.
• Serve with sliced avocado, tortilla chips, pickled red onions, sour cream, scallions, and lime wedges, as desired.

INSTANT BLACK BEAN SOUP

Steps:

• If using beef, brown and drain fat.
• Add beans, onions, chili powder, salsa, broth and cilantro to crockpot or soup pot.
• Bring to a boil then reduce heat and stir while mashing some beans.
• For soup pot: simmer over medium low heat 30 minutes to an hour.
• For crockpot: cook on low for 2-3 hours.
• Top with cheese and sour cream when serving.

INSTANT POT BLACK BEAN SOUP

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.