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
- Prep Time: 10
- Cook Time: 60
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
