I’m back with another instant pot soup recipe! Both my slow cooker and instant pot have been getting a workout lately. The end of the day feels extra busy with our oldest coming home from school and me wanting to enjoy that time with him instead of making dinner. Add in soccer practice two nights a week and in this season I’m looking for recipes that I can make earlier in the day and forget about. And since I’m always looking for more vegetarian meals to increase our plant-based protein intake, this instant pot black bean soup is perfect. It uses a whole pound of dried black beans, but only cooks for 13 minutes on high pressure! No need to simmer your beans all day on the stove, just soak them overnight and throw them in your instant pot.
You may be looking at this black bean soup recipe thinking “just black beans? That’s it?” And think that doesn’t provide enough flavor. But this vegan soup recipe also uses onion, garlic, jalapeno, bell pepper, a chipotle pepper, chili powder, and oregano. You’re going to use dried black beans for the best flavor and texture. If you’ve never cooked dried beans from scratch, don’t be intimidated! The instant pot does the work for you. You do need to remember to soak your beans for at least 8 hours or overnight. The beans will expand as they soak, so use a larger bowl and more water than you think you will need. Forgot to soak your beans? I have not tried this method but this was what I found recommended online. For best results however, be sure to soak your beans!
If you’re wondering what to put on this instant pot black bean soup, think about your favorite chili toppings! This soup really shines with some fresh lime juice, fresh cilantro, crispy tortilla strips, some cotija or cheddar cheese, diced avocado, and sour cream. If you’re vegan, simply keep your toppings dairy-free! I haven’t tried homemade salsa or diced tomato on top, but I think that would be a delicious option too.
- 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
- Ensure that your black beans have soaked for 8 hours or overnight before you begin cooking.
- Rinse and drain your soaked black beans.
- Set your instant pot to "sauté" and heat olive oil. Add onion, garlic, bell pepper, and jalapeno. Cook for a few minutes until tender.
- Add salt, pepper, chili powder, oregano, cumin, paprika, vegetable broth, and soaked black beans. Stir to combine.
- Place the lid on your instant pot and seal, and set to high pressure for 13 minutes.
- Once the beans are done cooking, allow to naturally release for 15 minutes before manually releasing the remainder of the pressure.
- 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.
- Enjoy with your favorite toppings!
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