Name: Instant-Pot Black Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: Soup1 Tbs. olive oil 1 large onion, coarsely chopped 1 medium bell pepper, cored, seeded and chopped (any color) 1 1/2 Tbs. chipotle chile powder 1/2 tsp. cumin1 tsp. dried oregano 6 cups good-quality chicken stock1 lb. black beans, soaked overnight and drained 6 oz. Spanish chorizo, chopped4 cloves garlic, minced 2 bay leaves; ToppingsCorn tortillas, cut into strips and fried until crisp Chopped cilantro Queso fresco or cojita cheese, crumbled Chopped avocado

Instant-Pot Black Bean Soup

Author: K Kingsley
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 6 to 8
Category: soup
Method: Instant Pot
Cuisine: Mexican

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Description

Using an Instant-Pot is the fastest and easiest way to make a tasty black bean soup. I always soak my beans overnight. I know some recipes say it’s not necessary when using an Instant-Pot, but I find that if you don’t, they can still be too hard after cooking.

Ingredients

Soup
1 Tbs. olive oil
1 large onion, coarsely chopped
1 medium bell pepper, cored, seeded and chopped (any color)
1 1/2 Tbs. chipotle chile powder
1/2 tsp. cumin
1 tsp. dried oregano
6 cups good-quality chicken stock
1 lb. black beans, soaked overnight and drained
6 oz. Spanish chorizo, chopped
4 cloves garlic, minced
2 bay leaves

Toppings
Corn tortillas, cut into strips and fried until crisp
Chopped cilantro
Queso fresco or cojita cheese, crumbled
Chopped avocado

Instructions

1. In a 6-quart electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onion, bell pepper, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.

2. Add the stock, beans, chorizo, garlic, and bay leaves.

3. Lock the lid in place. Cook on high pressure for 30 minutes.

4. Allow the pressure to come down naturally, about 15 minutes. Carefully remove the lid, tilting it away from you to allow the steam to escape.

5. Discard the bay leaves and stir well, and add salt to taste. The soup will thicken on standing. If still too thin, mix 1 Tbs. cornstarch with 2 Tbs. water, add to the soup and stir to thicken.

6. Ladle the soup into serving bowls and add toppings.

Notes

Try another one of these amazing soup recipes:
Italian Wedding Soup
Easy Gazpacho Recipe with Garlic Croutons

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 7.8g
Sodium: 838.3mg
Fat: 21.9g
Carbohydrates: 65.1g
Protein: 32.5g
Cholesterol: 39.2mg

Keywords: black bean soup, soup, instant pot recipe, instant pot soup, black bean recipe

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Instant-Pot Black Bean Soup