Instant Pot Black Bean Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 lb. dried black beans, soaked overnight
  • 2 tbsp. olive oil
  • ½ yellow onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeno, seeds removed, diced (this ingredient is optional, leave it out to keep it more mild)
  • 1 chipotle pepper in adobo sauce, diced
  • 1-2 tsp. salt + more to taste
  • ¼ tsp. ground black pepper
  • 1 tsp. chili powder
  • 2 tsp. oregano
  • 2 tsp. cumin
  • 1 tsp. smoked paprika
  • 3 cups vegetable broth
  • Optional toppings: lime wedges, tortilla strips, fresh cilantro, diced avocado, cotija cheese, cheddar cheese, sour cream, jalapeno slices, diced tomato, or salsa
Instructions
  1. Ensure that your black beans have soaked for 8 hours or overnight before you begin cooking.
  2. Rinse and drain your soaked black beans.
  3. Set your instant pot to "sauté" and heat olive oil. Add onion, garlic, bell pepper, and jalapeno. Cook for a few minutes until tender.
  4. Add salt, pepper, chili powder, oregano, cumin, paprika, vegetable broth, and soaked black beans. Stir to combine.
  5. Place the lid on your instant pot and seal, and set to high pressure for 13 minutes.
  6. Once the beans are done cooking, allow to naturally release for 15 minutes before manually releasing the remainder of the pressure.
  7. Transfer about half of the soup to a blender and blend until smooth. Return to the pureed soup to the instant pot and stir to combine. Blending half of it gives you the perfect mix of texture and creaminess.
  8. Enjoy with your favorite toppings!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/instant-pot-black-bean-soup/