Description
This Instant Pot Black Bean Soup is a hearty and flavorful dish that’s perfect for a cozy meal. Packed with protein and fiber, it’s a nutritious option for any day of the week.
Ingredients
Units
Scale
Soup:
- 1 tablespoon olive oil
- 1 small red onion, small dice
- 5 cloves garlic, minced
- 4 cups vegetable broth
- 2 medium carrots, small dice
- 1 red bell pepper, small dice
- 2 cups dried black beans
- 1.5 tablespoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 14oz can fire-roasted tomatoes (or sub regular diced tomatoes)
- 1 cup water
- 1 cup frozen corn, thawed
- salt (to taste)
- freshly squeezed lime juice (to taste)
Instructions
- Sauté Aromatics: Heat olive oil in the Instant Pot, sauté onion and garlic until softened.
- Add Ingredients: Add broth, carrots, bell pepper, black beans, spices, tomatoes, and water. Pressure cook for 45 minutes.
- Blend Soup: Remove some beans and veggies, blend the rest, then return the reserved mix. Add corn and season.
- Serve: Garnish as desired and enjoy!
Notes
- This recipe makes 4 very large bowls or up to 6 as a side/lighter meal.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in a 6-quart Instant Pot model.
- If you’re planning to blend all the soup, you can reduce the cooking time to 30 minutes. The extra 15 minutes gives the beans that won’t be blended a more pleasing texture.
- To make this on the stovetop with canned beans, use four 15-oz cans of black beans (drained and rinsed). Follow stovetop instructions for similar results.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 780mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
