Instant Pot Black Bean Soup

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I never knew how much I loved black beans until I started cooking with dried black beans in the Instant Pot. They are creamy, rich in flavor, and incredibly versatile ! This recipe is unfussy, plant-based, and it freezes super well! It also makes for a great staple to leave in the fridge and reheat for a quick and easy lunch idea! Toss in a scoop of rice, or enjoy the beans over tortilla chips and top them off with a fried egg for a quick but impressive brunch!

The entire recipe gets made in the Instant Pot and get this, it does NOT require soaking the beans! So you don’t have to plan days or hours in advance and can have a delicious dinner on the table in no time! While soaking the beans can help aid in digestion, for the purpose of this recipe you totally do not need to! Just 40 minutes in the Instant Pot, these beans become soft and creamy! You can also play around with the thickness of this soup by adjusting the liquid required and make them thicker (for Nachos, quesadillas etc) or keep it as is for a perfectly creamy soup consistency.

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!!

Happy Eating!

Instant Pot Black Bean Soup

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SERVES: 6 Servings

PREP TIME: 10 mins

COOK TIME: 10 mins

WAIT TIME: 40 mins

TIME: 60 mins

Ingredients

2 tbsp oil

1 tsp cumin seeds

2 jalapenos, finely diced

1 large white or yellow onion, finely diced

1 red bell pepper, diced small

1 plum tomato, diced small

2 bay leaves

2 tbsp taco seasoning (I like Trader Joe's)

1 tbsp minced garlic

1 lb dried black beans, rinsed

6 cups water

1/3 cup cilantro, finely chopped

1/2 cup prepared store bought salsa like Pace Picante

2 tsp salt

Toppings:

1/2 cup scallions, finely sliced

3 cups tortilla chips

1 cup sour cream

1 lime cut into small wedges

1 avocado, pitted and diced

8 oz shredded cheddar, monterey or cotija cheese

Directions

Turn your Instant Pot on to saute mode and add oil. Once the oil is hot, add the cumin seeds followed by the diced jalapenos. Continue to cook for about 30 seconds and add the onions and cook for 3-4 minutes until onions begin to soften. Add the tomatoes, garlic, red bell peppers, taco seasoning, salt and continue to cook for an additional 2-3 minutes until garlic is fragrant.
Add the water, bay leaves, beans and use a spatula to scrape up any browned bits stuck to the bottom of the pot. Hit cancel on the IP, set to High Pressure Cook Mode and set the time for 40 minutes. Let the IP natural release, then open the lid, stir in the salsa, cilantro and mix to combine well.
Transfer 4 cups of the liquid to a high speed blender and carefully puree the soup until it is smooth (alternatively you can use a handheld immersion blender to puree the soup to your desired consistency). Pour the pureed soup back into the Instant Pot, mix well and divide into serving bowls. Top with scallions, avocado, cheese and tortilla chips! **For a thinner creamier soup you can add more liquid at the end and just adjust the salt as needed*)

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This is so good and filling! I never leave reviews, but I had to because I just wanted to share how delicious this was. I couldn’t find TJ’s brand taco seasoning (apparently currently also out at their warehouse, so stock up if you find it!). I used another brand that worked just as well. I got a little carried away with using a hand mixer to blend the soup, which made it thicker than expected. When I reheated it, I just added water to thin it out and a little extra salt. You can also keep it thicker and it’s almost eat it like a bean dip with tortilla chips! Just a really great recipe and the first one I’ve tried from this blog. I can’t wait to try more!

This is AMAZING!! I didn’t think it would turn out so so nice:)

This is so good. I have a question. What if I don’t soak the beans and used canned beans? How long will the timer vary for?

Instant Pot Black Bean Soup

Instant Pot Black Bean Soup