Easiest Instant Pot Black Bean Soup
This is the Easiest Instant Pot Black Bean Soup. The smoky and spicy soup is packed with flavour and so comforting for cozy nights in.
Servings: 6 servings
Calories: 438kcal
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 3 (540mL/19oz) cans black beans, drained
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp taco seasoning
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1/2 tsp each salt & pepper
- 1 cup frozen corn
- 1 red pepper, diced
- 6 cups vegetable broth
Topping ideas
- green onions
- cilantro
- tortilla chips
- lime wedges
- sour cream
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed, except for toppings. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Serve in large bowls, add toppings, then serve and enjoy.
Video
Notes
Mash up some of the beans after cooking to thicken up the soup.
If all you have are raw dried black beans, soak 2 cups of dried beans in hot water before cooking. Cook them with 6 cups of liquid for 30 minutes on high in the Instant Pot. Let the steam release naturally for 20 minutes before removing the lid.
Store this soup in the fridge for 4-5 days. Reheat on the stovetop, in the microwave or the Instant Pot.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal or microwave from frozen for 7-8 minutes.
Nutrition
Calories: 438kcal | Carbohydrates: 78g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Sodium: 981mg | Potassium: 1108mg | Fiber: 26g | Sugar: 5g | Vitamin A: 1177IU | Vitamin C: 30mg | Calcium: 77mg | Iron: 6mg