| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/4 cup lard or butter
- 5 cloves garlic, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, thinly sliced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 2 cup dried black beans
- 5 cups chicken or vegetable broth, plus more to thin as needed
- 2 limes, juiced, plus lime wedges, for serving
- 1/2 cup diced red onion, for garnish
- 1/2 cup fresh cilantro leaves, for garnish
- 1/2 cup diced tomato, for garnish
- 1/2 cup sour cream, for garnish
- 2 avocados, diced, for garnish
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 294 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 11 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 12 mg |
| Sodium | 466 mg |
Reviews
I love sherry in black bean soup. Do you think it would be good to add to this recipe?
We eat these beans over rice, delicious. Good as soup too but if drain some of the liquid it’s easy to have with rice. Like the flavors of this recipe and that it’s done in instant pot.
I finally got around to making this soup and it is so delicious and easy to make. I used 4 cups of chicken broth and 1 cup of water (because i didn’t want to open another container of broth) to cook. I ended up adding another 1/2 – 3/4 C of water after cooking to thin it out. It didn’t lose flavor with water which I was concerned about.
I didn’t have access to an immersion blender or food processor so I ended up mashing the beans by hand with a large fork. It was an arm workout, but it worked well enough.
Lastly, I cooked on low for 50 minutes + 10 minutes of natural release and found the beans were still a little hard at the end. I cooked an additional 4 minutes on high and they were just right. I think doing 60 minutes on low next time will be perfect.
I topped with a squeeze of lime, a dollop of sour cream, and chopped cilantro. Really delicious.
This soup is excellent and easy to make. It’s a keeper!
This is perfect as written – I used my ninja foodie…. Used the sautée feature and then used the pressure cooker on low for the suggested time. Absolutely delicious!
Easy and delicious! A new fan favorite in my home.
This recipe is great! I had cooked beans so I used 4 cups cooked black beans and simmered everything on the stove for 1 hour instead of using 2 cups uncooked beans in the instapot. Besides that I followed the recipe to a T and it was great ! You definitely need to add all the garnishes. If you don’t the soup alone tastes a bit salty. With the garnishes it’s perfection.
I love this recipe for my black beans and rice. I just cover the beans with 1 inch of liquid for a thicker version. After done I set the pot on slow cooker so the flavors develop more till dinner time. Add and subtract the spices to your taste!
Love this quick and easy recipe! Just the right amount of spices.
I don’t have a pressure cooker or an Instant Pot so I made I soaked the beans overnight and made the soup in a Dutch oven. I simmered for about an hour and used a bit of cornstarch to thicken the soup.
I don’t have a pressure cooker or an Instant Pot so I made I soaked the beans overnight and made the soup in a Dutch oven. I simmered for about an hour and used a bit of cornstarch to thicken the soup.
Add smoked paprika and a little liquid smoke. You’ll be a hero.