Cozy Comfort in a Bowl: Instant Pot Black Bean Soup
Hey there, soup lovers! This Instant Pot Black Bean Soup is everything I crave in a weeknight dinner—hearty, healthy, and packed with bold, comforting flavors. Inspired by my love for easy one-pot meals that deliver big on taste, this soup is a lifesaver when you need a quick dinner that feels like a warm hug. Let’s dig in!
If you’re looking for a satisfying recipe that tastes like it simmered for hours but is done in under 40 minutes, this soup is your new best friend!
Why You’ll Love This Recipe
- Quick and Convenient: Thanks to the Instant Pot, you get rich, slow-simmered flavor in a fraction of the time.
- Nutritious: Packed with protein and fiber from the black beans, this soup is as wholesome as it is tasty.
- Budget-Friendly: It uses pantry staples, so no need for a fancy grocery trip.
- Customizable: You can spice it up, cool it down, or make it your own with easy swaps and add-ins.
Ingredients Breakdown
- Black Beans: Dried black beans are the star here. No need to soak—they’ll cook perfectly in the Instant Pot. But canned beans can work if you’re in a pinch (just adjust cooking time).
- Onion, Garlic, and Bell Pepper: The flavor trifecta! These aromatics create the foundation of the soup.
- Spices: Cumin, smoked paprika, and oregano lend a smoky, earthy flavor. Don’t skip these—they take the soup to a whole new level.
- Vegetable Broth: Adds depth without overpowering the beans. Substitute chicken broth if that’s what you have on hand.
- Optional Toppings: Avocado, sour cream, cilantro, and lime are my favorite finishing touches, but you do you!
Step-by-Step Instructions
Here’s how to make this ridiculously easy and satisfying soup:
- Sauté the aromatics: Set your Instant Pot to sauté mode. Heat a splash of olive oil and cook the diced onion, bell pepper, and minced garlic until they’re soft and fragrant, about 3-5 minutes.
- Add the spices: Stir in cumin, smoked paprika, and oregano. Let them toast for about 30 seconds to bloom the flavors.
- Add the beans and broth: Toss in the black beans and pour in the vegetable broth. Give it a good stir to combine everything.
- Cook on high pressure: Close the lid, set the valve to sealing, and pressure cook on high for 35 minutes. If using canned beans, reduce cooking time to about 10 minutes.
- Natural release: After the cooking cycle ends, let the Instant Pot release pressure naturally for 10-15 minutes before quick-releasing any remaining pressure.
- Blend (optional): For a slightly creamy texture, use an immersion blender to puree part of the soup. Or, transfer a portion to a blender and mix, then stir it back in.
- Season & serve: Stir in salt and pepper to taste. Ladle into bowls, add toppings, and dive in!
Chef’s Tips and Tricks
- No immersion blender? No problem! Use a potato masher to mash some of the beans directly in the pot.
- Bump up the veggies: Toss in chopped carrots, celery, or even zucchini for added nutrition.
- Make it a meal: Serve this with a side of cornbread or over rice for an extra hearty dish.
Recipe Variations and Serving Suggestions
- Add protein: Stir in shredded chicken or crumbled sausage for a heartier version.
- Vegan version: Stick to veggie broth and garnish with plant-based toppings like vegan yogurt or cheese.
- Spice it up: Add diced jalapeños or a pinch of cayenne if you like your soup with some heat.
- Pairing ideas: A crisp green salad or tortilla chips makes a fabulous side.
FAQs
- Can I freeze this soup? Absolutely! Let it cool completely, then transfer to airtight containers. It’ll keep in the freezer for up to 3 months.
- How do I reheat it? Warm it on the stovetop over medium heat, or use your microwave for a quick fix.
- Can I use other beans? Yes! Kidney beans, pinto beans, or even a mix will work beautifully.
Printable Recipe
Instant Pot Black Bean Soup
Prep Time: 10 minutes | Cook Time: 35 minutes | Servings: 6
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 lb dried black beans (or 3 cans, drained and rinsed)
- 6 cups vegetable broth
- Salt and pepper, to taste
- Optional toppings: avocado, sour cream, cilantro, lime wedges
Instructions:
- Sauté onion, bell pepper, and garlic in olive oil using the Instant Pot’s sauté setting until soft.
- Stir in cumin, smoked paprika, and oregano, letting them toast for 30 seconds.
- Add the black beans and vegetable broth. Stir well.
- Secure the lid, set valve to sealing, and cook on high pressure for 35 minutes (10 minutes if using canned beans).
- Allow natural pressure release for 10-15 minutes, then quick-release any remaining pressure.
- For a creamy texture, blend part of the soup using an immersion blender.
- Season with salt and pepper and serve with your favorite toppings.
There you have it—a black bean soup that tastes like a labor of love but fits perfectly into a busy schedule. I can’t wait to hear what you think! Don’t forget to share your creation and tag me with #TheKitchensAid—I love seeing your kitchen adventures!