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Instant Pot Black Bean Soup with sour cream, cheese and tortilla chips
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Instant Pot Black Bean Soup

Instant Pot Black Bean Soup is a full of fiber and flavor. This no soak bean soup is Gluten Free and easily adapts for vegan and meat eaters alike.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 People
Author: Jamie at Savorysaver.com

Equipment

  • Pressure Cooker

Ingredients

  • 2 Tablespoons Olive or Vegetable Oil
  • 5 Cloves Garlic, minced
  • 1 Yellow onion, diced
  • 1 Bell Pepper, any color, diced
  • 1 Jalapeno, halved and thinly sliced into half-moons.
  • 1 15 oz. Can Diced Tomatoes, Undrained
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Ground Cumin
  • 1 tsp. Dried Oregano
  • 1 1/2 tsp. Kosher Salt
  • ½ tsp. Black Pepper
  • 2 cups dried black beans
  • 4 cups chicken or vegetable broth, plus more for thinning, if needed.
  • 2 limes, juiced
  • Shredded Cheese,Sour Cream, Diced Red Onion, and Cilantro for topping soup, if desired.

Instructions

  • Set the Instant Pot to the sauté function. Add Oil to the pressure cooker.
  • Add the onion, bell pepper and jalapeno to the Instant Pot.
  • Cook until the vegetables are softened, about 3 -4 minutes.
  • Add garlic, chili powder, cumin, oregano, salt and pepper.
  • Stir and cook for about a minute.
  • Add the beans, tomatoes and broth.
  • Place the lid on the Instant Pot and set the valve to sealing.
  • Pressure cook on manual for 50 minutes.
  • Once the pressure-cook time is complete, naturally release the pressure for 10 minutes before releasing the rest of the steam using quick release.
  • Carefully remove the lid and add the lime juice.
  • Use an immersion blender and puree the soup partially to help thicken the soup.
  • Taste the soup and add additional seasoning if needed.
  • If the soup is too thick, add a little broth or water to thin it out.
  • Ladle into bowls and top with cheese, sour cream, red onion, cilantro, if desired.