Instant Pot® Black Bean Soup recipe

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Ingredients

1 tablespoon olive oil
1 large onion, diced
1 large yellow bell pepper, diced
1 stalk celery, diced
1 tablespoon minced garlic
2 cups boiling water
2 cubes chicken bouillon
1 ½ cups dry black beans
1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
⅓ cup frozen corn
1 ½ teaspoons kosher salt
1 teaspoon chili powder, or more to taste
1 teaspoon ground cumin
1 bay leaf
ground black pepper to taste

Nutrition Info

342.3 calories
carbohydrate: 59.5 g
cholesterol: 0.3 mg
fat: 5.1 g
fiber: 13.7 g
protein: 18.2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1600.9 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.

  2. Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.

  3. Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions, set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Recipe Yield

4 servings

Recipe Note

This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice.

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