skip to Main Content

Instant Pot Black Bean Soup

DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This Instant Pot Black Bean Soup is a true “from scratch” recipe, as it even uses the Instant Pot to cook the beans from dry to tender with no soaking first. (Gotta love it!)  Adjust the heat for your tastes by increasing or decreasing the red pepper flakes.

Check out our other Instant Pot recipes HERE.

This recipe was adapted from perfectionpending.net.

Hey LOOK! The recipe is right here! No scrolling your life away reading our life story. If that's your style, give us a share.

instant pot black bean soup

Instant Pot Black Bean Soup

Votes: 1
Rating: 5
You:
Rate this recipe!
Rate This Recipe
Print Recipe
←Print

Hey, have you checked out the Clean Plate Club yet? Learn More Here. You'll love it.

Recipe by:Heidi Boortz
Adapted From:perfectionpending.net
Adapted From Link:THEIR RECIPE

Ingredients

Ingredients

Instructions

  1. Add beans to IP. Cover with 6 cups water. Lock lid. Set valve to sealing. Cook on manual-high 37 minutes. NPR completely.
  2. Drain beans. Remove beans from IP and set aside. Clean or rinse insert. Take half the beans, 1 can tomatoes, and 1 can green chiles and place in a blender or food processor. Process until smooth. Set aside.
  3. Add oil to IP. Using sauté function, cook onions 3 minutes. Add garlic and cumin and cook 1 more minute. Add broth; bring to a simmer. Let simmer 1 minute. Hit cancel.
  4. Add bean mixture from blender to IP, along with remaining whole beans. Add remaining tomatoes and green chiles. Add worcestershire and red pepper flakes. Stir well. Keep on sauté 5 minutes, stirring frequently, until heated through. Garnish with cheddar and avocado, if desired.
  5. To freeze, make soup as directed above, then spoon into freezer-safe containers. Reheat in microwave.
Recipe Notes

No IP?  Replace 3 cups dry black beans with 5 cans (14.5 oz each) black beans, rinsed and drained.  Take half the beans, 1 can tomatoes, and 1 can green chiles and place in a blender or food processor. Process until smooth. Set aside.  Add oil to large skillet.  Heat until hot.  Cook onions in oil 3 minutes. Add garlic and cumin and cook 1 more minute. Add broth; bring to a simmer. Let simmer 1 minute.

Add bean mixture from blender to skillet, along with remaining whole beans. Add remaining tomatoes and green chiles. Add worcestershire and red pepper flakes. Stir well. Sauté 5 minutes, stirring frequently, until heated through. Garnish with cheddar and avocado, if desired.

COMMENTS
This Post Has 2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Latest Blogs

- 10 Instant Pot Meals For Kids
- Is Chipotle Healthy? Yes! If You Follow These Rules
- The Summer Slow Cooker - Clean Eating Summer Recipes

Latest Recipes

Asian Chicken Pasta Salad
August 13, 2019
Walnut Pesto
August 8, 2019
Peach-Glazed Salmon
August 1, 2019

Latest Blogs

- 10 Instant Pot Meals For Kids
- Is Chipotle Healthy? Yes! If You Follow These Rules
- The Summer Slow Cooker - Clean Eating Summer Recipes

Latest Recipes

Asian Chicken Pasta Salad
Walnut Pesto
Peach-Glazed Salmon

Back To Top

Send this to a friend