Oh the joy of the fearless Instant Pot. I was craving some black bean soup on a rainy Tuesday and thought I would pull out my IP and create a creamy soup for dinner on the fly. This soup is extremely economical dish to make with plenty of leftovers perfect for lunch during the week. It’s very hearty, flavor-packed and so filling. It’s a fail-proof dish that also would work well for hosting a dinner party. If you wish to make this recipe go a bit further, serve over some brown rice.
I buy black beans in bulk. They don’t require soaking beforehand. Nutritionally, they are low in calories, high in protein 8 grams as well as fiber (7 grams per 1/2 cup), calcium and iron-packed. They are incredibly versatile and make soups so indulgently creamy.
Instant Pot Black Bean Soup
- 1 Pressure Cooker
- 1 Hand immersion blender
- 2 tbl avocado or olive oil
- 1 yellow onion diced
- 2 poblano or bell peppers seeded and cubed
- 7 garlic cloves minced
- 1 jalapeno seeds removed and diced
- 1 tbl chili powder
- 1 tbl ground cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 lbs black beans washed and picked over
- 6 cups vegetable broth
- 1 tbl corn starch
- 1 tbl water
- 1 pinch OPTIONAL: finishing salt (I used smoked salt flakes)
- 1 handful fresh cilantro leaves
- 1/4 cup red onions finely diced
- 1 roasted Poblano pepper Seeded. Sliced into strips
- Pickled jalapeños
- Into your Instant Pot, add your oil and set to saute.
- Add your onions, peppers and garlic, saute for 6 minutes stirring often.
- Add your spices and stir to combine continuing to sauté.
- Add black beans and broth and turn off the saute feature.
- Turn the Instant Pot to pressure cook. Set time for 45 minutes. Secure the lid and close the vent at the top. Allow it to turn on.
- Once the cook time is over, allow the pressure to naturally release for about 15 minutes. Once done, remove the lid and stir.
- Into a small bowl, add your cornstarch and water. Mix well. Pour that into the black bean soup and stir. This will thicken the soup substantially.
- With a hand immersion blender, blend the soup partially to break the beans down. Avoid over-blending as you want some of the beans to remain in tact.
- Ladle the soup into bowl and top with red onions, pickled jalapeños, poblano peppers and cilantro leaves. All toppings are of course, optional.
— Knead to Cook