Cozy Instant Pot Black Bean Soup Recipe - The Kitchens Aid - The Kitchens Aid

Cozy Instant Pot Black Bean Soup Recipe

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:

  1. 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.
  2. Add the spices: Stir in cumin, smoked paprika, and oregano. Let them toast for about 30 seconds to bloom the flavors.
  3. Add the beans and broth: Toss in the black beans and pour in the vegetable broth. Give it a good stir to combine everything.
  4. 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.
  5. Natural release: After the cooking cycle ends, let the Instant Pot release pressure naturally for 10-15 minutes before quick-releasing any remaining pressure.
  6. 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.
  7. Season & serve: Stir in salt and pepper to taste. Ladle into bowls, add toppings, and dive in!

Instant Pot Black Bean Soup

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:
  1. Sauté onion, bell pepper, and garlic in olive oil using the Instant Pot’s sauté setting until soft.
  2. Stir in cumin, smoked paprika, and oregano, letting them toast for 30 seconds.
  3. Add the black beans and vegetable broth. Stir well.
  4. Secure the lid, set valve to sealing, and cook on high pressure for 35 minutes (10 minutes if using canned beans).
  5. Allow natural pressure release for 10-15 minutes, then quick-release any remaining pressure.
  6. For a creamy texture, blend part of the soup using an immersion blender.
  7. 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!

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