Beans don’t need to be soaked before cooking in an electric pressure cooker. This healthier, freezer-friendly black bean soup can be made according to your preferences by adjusting the spices.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- To add texture to the soup, remove 1 cup of beans with a slotted spoon and return to the pot after blending.
Reviews
My SO and I got an Instant Pot for Christmas and have been trying a variety of Instant Pot soup recipes. This one is an absolute home run! Definitely recommend adding freshly made pico de gallo with plenty of fresh lime juice and a sprinkling of cotija cheese over the top. This will definitely be one of our regulars.
Fantastic recipe. Made this for book club and everyone loved it and a few asked for the recipe. Husband also likes this soup a lot. Nice kick to it.
Turned out great. Make sure you do a natural steam release and 45 minutes is enough time. Quick question. Has anyone else had it turn into the best black bean dip after putting it in the refrigerator overnite?
I made this with a few tweaks: I didn’t have any bell pepper so I left those out. I doubled the recipe and used chicken broth and beef broth instead of vegetable broth (obviously, it’s no longer vegan). I also added a can of stewed tomatoes. It’s delicious and just spicy enough–I’ll definitely make this soup again!
i had to improvise. didn’t have any onions or peppers but used onion salt and most of the spices…. very very good.
I made a lot of adjustments and it was one of the most delicious dishes I’ve ever eaten. I used all ingredients listed above except I substituted 1 teaspoon of garlic powder for the garlic cloves. I used red onion instead of white. No Hatch peppers! I added 2 diced carrots and 3 diced celery stalks to the saute’. I added 1 tablespoon of salt, 1 teaspoon tumeric, 1/2 teaspoon ground thyme. I did not puree it in a blender because I like whole.
Very fast to prep and tastes great. Extremely inexpensive to make if you already the various dry spices on hand.
worked really well. very flexible on quantity of ingredients
Great recipe! I added one carrot, and subbed out chipotle paste for the jarred chilies since i couldnt find then and it was very tasty!
It was delicious and easy! I added chopped celery and carrots after sautéing the onions.
didn’t have yellow peppers so used an Anaheim and a Jalapeno instead this combo was great and soup had a little heat
I added 1/2 tsp garam masala, added 1/2 tsp cayenne and served with cilantro/ jalapeno sour cream. (Just put the last 3 in a food processor and buzz.). Hubby claimed it’s the best black bean soup he’s ever had.
45 minutes was not enough. Some of the beans were still hard. I had to cook it longer. I will cook it for an hour next time.
Super super good!!!
Followed the recipe exactly as written. This is FAB-U-LOUS!
SO good and easy to make!
This was an inexpensive and easy to make dish/soup that was healthy and tasty. It goes on our ‘cook it again’ list. The spices gave it that extra something (for those who like a bit more pizazz). I did not give this 5 stars only because my taste standards are high. This is well worth cooking, but perhaps not as a main dish unless you have a smaller appetite.
This was very easy and turned out great!
So good! Followed the recipe pretty closely except used 2 fresh jalapeno peppers seeded and diced and sauteed with the onions. Came out amazing! Definitely will make this again!
This was really good. I put some tortilla chips on the side of the bowl to scoop a little as well. High recommend. No changes made.
Delicious! Served over rice with sour cream and avocado on the side. I used regular (not Hatch) canned green chilies and substituted paprika for the chipotle pepper powder.