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Instant Pot Black Bean Soup
Description
This hearty Instant Pot Black Bean Soup is both wholesome and simple to prepare. It’s a satisfying dish that is easy and budget-friendly. Made with dry, un-soaked beans, they cook to perfection in under an hour, resulting in a delightful Mexican soup that can also be vegan or vegetarian.
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 red onion, diced
- 1 red bell pepper, diced (seeded, etc.)
- 1 large carrot, diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 Tablespoon oregano
- 1 4 oz. can diced green chilis
- 1 lb dry black beans
- 6 cups chicken broth (you can use vegetable broth for vegetarian option)
Instructions
- Set the Instant Pot to saute.
- Heat a tablespoon of olive oil, and add onion, pepper, and carrot.
- Stir fry until vegetables are softened.
- Add garlic, salt, and pepper. While stirring, cook an additional 30 seconds.
- Stir in the remaining seasonings and green chilis.
- Add beans and chicken broth, and stir again.
- Place the lid on the Instant Pot, and close the steam valve.
- Set to manual cook, and toggle the cook time to 45 minutes.
- When cook time is done, release pressure from the Instant Pot, open it, and serve with desired toppings.
Notes
Suggested toppings:
- Sour Cream
- Fresh Cilantro
- Cheese
- Avocado
- Guacamole
- Additional diced peppers and/or red onions
- Tortilla chips
- Hot Sauce
- Jalapenos
- Pico de gallo
- A squeeze of Fresh Lime Juice
Nutrition
- Serving Size:
- Calories: 91
- Sugar: 3.4 g
- Sodium: 993 mg
- Fat: 2.2 g
- Carbohydrates: 14.3 g
- Fiber: 4.7 g
- Protein: 4.8 g
- Cholesterol: 3 mg
Find it online: https://rosebakes.com/instant-pot-black-bean-soup/
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