Instant Pot Black Bean Soup
Servings: 4
This Instant Pot black bean soup starts with dried black beans, salsa, cumin, oregano and bay leaves, no soaking needed. Blend, finish with lime and cilantro, and you get 13g of fiber per bowl from affordable pantry staples.
Ingredients
- 1 lb black beans uncooked, about 2 ½ cups
- 2 cup salsa
- 1 tbsp chilli powder
- ½ tbsp ground cumin
- ½ tbsp dried oregano
- 2 bay leaves
- 6 cup vegetable stock
- 1 lime juice
- ½ cup fresh cilantro chopped
Suggested Toppings
- tortilla chips
- avocado diced
- cashew cream
Instructions
- Combine the black beans, salsa, chili powder, cumin, oregano, bay leaves and vegetable stock in the Instant Pot.
- Lock the lid, seal the valve and pressure cook on high for 1 hour.
- When the cycle is complete, quick release the pressure according to the manufacturer's instructions. Unlock and remove the lid.
- Remove the bay leaves and stir in the lime juice and cilantro.
- Use an immersion blender to purée a small portion of the soup to thicken it, leaving most of the beans whole.
- Ladle into bowls and top with the tortilla chips, avocado and cashew cream.
Notes
- Canned Beans: If using canned black beans, drain and rinse them, cut the pressure cooking time to 15 minutes and start with less stock.
- Spice Level: For more heat, add red pepper flakes or a few dashes of hot sauce.
- Slow Cooker Method: Combine everything except the lime juice and cilantro and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beans are tender. Dried beans vary, so check them before blending.
- Storing: Refrigerate for up to 4 days or freeze for up to 3 months. The soup thickens as it chills, so add a splash of stock when reheating.
Nutrition
Serving: 2cups, Calories: 218kcal, Carbohydrates: 43g, Protein: 12g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Sodium: 2299mg, Potassium: 818mg, Fiber: 13g, Sugar: 8g, Vitamin A: 2137IU, Vitamin C: 5mg, Calcium: 93mg, Iron: 4mg
