Instant Pot Vegetarian Black Bean Soup
Cooking dried beans from scratch is a snap with your Instant Pot, no soaking required! Our deeply flavored Black Bean Soup is sure to be a hit with both the vegetarians and carnivores in your life. Enjoy as a hearty soup with fun toppings or serve over rice as a side.
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Ingredients
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2 tablespoons olive oil | |
1 large onion finely chopped | |
1 tablespoon minced garlic | |
1 tablespoon dried oregano | |
1 tablespoon ground cumin | |
pinch cayenne pepper | |
1 lb dry black beans picked over and non-beans removed | |
1 bay leaf | |
6 cups vegetable broth or chicken broth | |
1 tablespoonlime juice | |
Kosher salt and freshly grated black pepper | |
Optional garnishes: Sliced avocado cilantro leaves, chopped scallions or red onion, lime wedges and sour cream, for serving |
Nutritional Information
245kcal
Calories
40g
Carbohydrates
12g
Protein
4g
Fat
710mg
Sodium
882mg
Potassium
9g
Fiber
3g
Sugar
405IU
Vitamin A
1.9mg
Vitamin C
92mg
Calcium
3.6mg
Iron
Directions
1.
Set your Instant Pot to Medium Sauté. Add olive oil and onion and cook for 5-6 minutes, stirring frequently.
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2.
Add garlic, oregano, cumin, and cayenne and cook for 1 minute. Hit Cancel to turn Sauté off.
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3.
Add black beans, bay leaf, and broth. Set to Pressure Cook on High for 1 hour.
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4.
When cooking is done, carefully quick release the steam, unlock and open the lid, and remove the bay leaf.
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5.
Stir in lime juice and season to taste with salt and pepper.
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6.
Serve as is or partially puree with an immersion blender or in your blender for thicker results. Serve with optional garnishes.
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Notes
Chef’s Tip: Make this recipe your own by adding different spices such as coriander or a mix of your favorite chili powders. Or for a meaty non-vegetarian version add in a ham hock or ham bone when cooking the beans and stir in diced cooked ham or crumbled bacon to the finished soup.
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