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instant pot black bean soup

Instant Pot Black Bean Soup

Author: Heidi Boortz
Servings : 8

Ingredients

  • 3 cups black beans dry
  • 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

  • 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?  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.
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