Welcome to my VERY FIRST Instant Pot recipe!! I chose black bean soup because Ive been wanting to work with dried black beans (vs canned) since forever now!! Of course now that I’ve tried beans this way, I could never ever go back to the canned stuff.
Pressure cooking these dried black beans imparts so much flavor- and no overnight soaking required (because who remembers do ever do that anyway?!).
This is vegetarian and if you omit the toppings of cheese and sour cream- it is also dairy free.
Please adjust the broth/liquid consistency to your liking. You also don’t have to use broth for all of the liquid requirements but personally I think it adds SO much flavor!
I like my soup a little on the thicker side but if you want it to be more brothy, you can add additional liquid once you’re done pressure cooking (you can just add it while on the warm setting and let it come together).
If you want to omit the salsa at the end, you totally can – but I think it gives it the perfect tang and zest to round out the soup!!
If you can’t find dried guajillo chilis in a supermarket near you, buy them on amazon HERE.
I hope you guys like this one- please comment below with questions or feed back and be sure you’re following my instagram @thechutneylife for all the latest updates!!
Instant Pot Black Bean Soup
Yield 6 Servings
- 16 oz. dried black beans, rinsed
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 jalapeno, finely diced
- 1/2 tsp cumin seeds
- 5 cups vegetable or chicken broth
- 2 tomatoes, diced
- 3 tbsp garlic, minced
- 3 tbsp taco seasoning
- 2 bay Leaves
- 2 dried guajillo chili peppers
- 1/4 cup scallions
- 1/4 cup cilantro
- 1 cup jarred salsa- I love Pace Picante Salsa
- salt to taste
- 1 avocado, pitted and diced
- 3 tbsp finely diced red onion
- 1/2 lim3
- 1/2 tomato diced
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- salt, pepper
- 2 tbsp finely chopped cilantro
Optional Toppings for Soup:
- Cotija Cheese or Shredded Cheddar/Pepper Jack
- Fried or Baked Tortilla Strips/Chips
- Dollop of Sour Cream
- Few Dashes Hot Sauce
- Scoop of brown rice, white rice or quinoa
- Turn your Instant Pot on to saute mode (medium heat) and add oil. Once oil is hot, add the cumin seeds. Once cumin seeds begin to splutter add the jalapeños, onion, celery, and carrots. Continue to stir for 2-3 minutes and add salt.
- Add the tomato, garlic, taco seasoning, and continue to cook for another 3-4 minutes. (Turn saute mode to low if necessary).
- Add the broth, the beans and stir well using a spatula to scrape up any browned bits in the pot. Add the bay leaf and whole guajillo peppers.
- Close the lid, making sure the vent is in the sealing position and turn on the pressure cooker mode on high and set timer for 40 minutes.
- After 40 minutes, use the quick release valve to let out steam (carefully).
- Open the lid. Remove the bay leaf and guajillo chili.
- Using a hand blender, puree the soup just slightly so it has a creamier consistency. If you don't have a hand blender, transfer two cups of the soup into a blender, let it cool, blend it and then return it to the IP.
- Add in salsa, scallions and cilantro. If the soup is not to your desired consistency- you can add more broth or water at this point (adjust salt).
- Serve the soup HOT with above mentioned toppings!