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!) Â 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.
Servings : 8
Ingredients
- 3 cups black beans dry, or 6 cans canned beans
- 2 cans fire roasted diced tomatoes divided
- 2 cans green chiles diced, divided
- 1 Tbsp extra virgin olive oil
- 1 onion diced
- 3 Tbsp bottled minced garlic
- 1 tsp cumin
- 1 cup vegetable broth no sugar listed in ingredients
- 1/2 tsp red pepper flakes
- 2 tsp worcestershire sauce no sugar listed in ingredients
- cheddar cheese for garnish, optional
- avocado sliced, for garnish, optional
Instructions
- If you are using canned beans, skip this step. Add beans to IP. Cover with 6 cups water. Lock lid. Set valve to sealing. Cook on manual-high 37 minutes. NPR completely.
- 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.
- 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.
- 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.
- To freeze, make soup as directed above, then spoon into freezer-safe containers. Reheat in microwave.
Notes
No IP? Â Replace 3 cups dry black beans with 5 cans (14.5 oz each) black beans, rinsed and drained. Â 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. Â Add oil to large skillet. Â Heat until hot. Â 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.
Tried this recipe?Let us know how it was!
Comments (2)
I cannot wait to make this in my IP!
I need to try this in my IP! I’m amazed that dried beans can get done so quickly!