Description
This hearty and flavorful Instant Pot Black Bean Soup is made with just 10 simple ingredients. It features sautéed onions, garlic, and cilantro stems, combined with diced red pepper, spices, and dried black beans, cooked under pressure for a rich, comforting soup. Finished with lime juice and zest, and optionally topped with easy avocado salsa, this recipe is perfect for a quick, nutritious, and delicious meal that can be customized for thicker texture or freezer-friendly meal prep.
Ingredients
Scale
Vegetables and Herbs
- 1 small Red Onion, diced
- 3 Cloves Garlic, minced
- ½ bunch Cilantro, stems and leaves divided
- 1 Red Pepper, diced
- Juice + Zest of 1 Lime
Spices
- 1 tbsp Cumin
- 2 tbsp Chili Powder
- ½ tsp Cayenne Pepper
Beans and Liquids
- 14 oz. dry Black Beans (about 2 cups)
- 3 cups Vegetable Broth, plus extra Water
- Salt, to taste
Optional Garnish
- Easy Avocado Salsa, for garnish (Optional)
Instructions
- Sauté Vegetables: Add the diced red onion, minced garlic, and cilantro stems into the Instant Pot with a splash of water. Use the Sauté setting to cook the veggies for 2-3 minutes, or until they become translucent, which helps develop the base flavor of the soup.
- Add Peppers and Spices: Next, add diced red pepper along with cumin, chili powder, and cayenne pepper to the Instant Pot. Sauté for another 1-2 minutes to toast the spices and release their aromas.
- Add Beans and Broth: Add the dried black beans and vegetable broth to the pot, then stir well to combine. Slowly add additional water until the liquid level is about 1 inch above the beans to ensure proper cooking.
- Pressure Cook: Seal the Instant Pot and set it to Manual High pressure for 30 minutes. This pressure cooking step softens the dried beans quickly and melds flavors.
- Release and Blend: Perform a quick release of the pressure once cooking is complete. Carefully blend about half of the soup using an immersion blender or by transferring to a blender, leaving some texture in the unblended portion for added body.
- Finish and Serve: Stir in the lime juice and zest for brightness. Pour the soup into bowls and garnish with cilantro leaves and optional avocado salsa. Adjust salt to taste and enjoy your delicious black bean soup.
Notes
- If you prefer a thicker consistency, spoon off some of the liquid from the top after cooking before blending.
- This soup freezes well, making it an excellent option for meal prep and leftovers.
- If you don’t have an Instant Pot, you can make this soup on the stovetop. Cooking times will be longer; soaked beans typically take around 1-1.5 hours to soften, and you may need to add water during cooking.
- You can substitute 4 cups of drained and rinsed canned black beans for the dried beans to shorten cooking time. Simmer the mixture for 10-15 minutes before blending.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg