Black Bean Soup - Instant Pot
User Reviews
5
-
Prep Time
5 mins
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Cook Time
45 mins
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Pressurizing Time
10 mins
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Total Time
1 hr
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Servings
6
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Calories
381 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Black Bean Soup - Instant Pot
Description
Black Bean Soup – Instant Pot version relies on dried black beans cooked alongside diced red onion, garlic, red pepper, and a blend of cumin, chili powder, smoked paprika, and cayenne for warmth and depth. The use of vegetable or chicken broth creates a rich base. Pressure cooking efficiently softens the beans and melds flavors over 45 minutes followed by a gradual pressure release.
The soup’s flavor counters the earthiness of black beans with smoky spices and a hint of heat from cayenne. Blending half the soup creates a creamy texture while retaining some bean pieces for body. The fresh avocado salsa topping adds a crunchy, tangy contrast with lime zest and juice, tomatoes, jalapeño, and cilantro.
Serve the soup hot with additional cilantro garnish and optional white rice for a filling meal. The avocado salsa is best prepared just before serving to maintain freshness. Nutritional details exclude the rice and include the salsa when made.
Ingredients
Soup
- 1 small red onion (diced)
- 6 cloves garlic (minced)
- 1 red pepper (diced)
- 1 tablespoon cumin
- 2 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 2 cups black beans (dry (not canned black beans))
- 3 cups vegetable broth (or chicken broth)
- lime zest of 1
- lime juice of 1
- 1 teaspoon salt (plus more to taste after cooking)
Avocado Salsa (Optional)
- 1 red onion finely diced, small
- 1 jalapeño (seeds removed, finely diced)
- 1 green onion (chopped)
- ¼ cup cilantro chopped, or parsley
- 1 cup tomato seeds removed and finely diced, any variety, or cherry or grape tomatoes
- 1 teaspoon cumin
- lime zest of 1
- lime juice of 1
- ½ teaspoon salt (or to taste)
- 2 avocado cut into bite sized cubes
For Serving
- ¼ cup cilantro (or parsley, copped)
- white rice optional, cooked
Instructions
- Wash and drain the dried black beans. Note: the beans do not need to be soaked just washed and drained.
- To an Instant Pot or Electric Pressure cooker add all the soup ingredients. Give it a stir and ensure all of the beans are submerged in the liquid.
- Place the lid on the pot and lock in place. Set the pressure valve to SEALING. Set the pressure cooker to MANUAL HIGH PRESSURE for 45 minutes. It will take about 10 minutes to come to pressure.
- Once the cooking time is up, allow the Instant Pot to natural release for 10 minutes. The screen will read L 00:10.
- Carefully turn the pressure valve to VENTING and release the remaining pressure from the pot. Carefully remove the lid.
- Optional: Blend half of the soup by using an Immersion Blender, or by transferring it to a blender. I like to blend about half of my soup so there would still be some texture to it.
- Prepare the avocado salsa just before serving by combining all of the ingredients in a medium sized bowl. If preparing in advance cover the salsa with plastic wrap pressed directly on top of the salsa to prevent the avocados from browning.
- Season the soup to taste with salt and stir in the ¼ cup of chopped cilantro. Serve in a bowl over cooked white rice, optional, and top with the avocado salsa.
Notes
- Rinse and drain dried black beans before pressure cooking; soaking is not required.
- After pressure cooking, allow a natural release for 10 minutes before quick-releasing remaining pressure.
- For creamier texture, blend half of the soup using an immersion or countertop blender.
- Prepare avocado salsa immediately before serving to keep avocado fresh and vibrant.
- Optional white rice adds bulk for a more filling meal but is not included in nutrition info.
- Use either vegetable or chicken broth depending on preference or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1110mg | 46% |
| Potassium | 1560mg | 33% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 2279IU | 46% |
| Vitamin C | 45mg | 50% |
| Calcium | 131mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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