Description
This black bean soup is made in the Instant Pot using dried black beans with no soaking required. This simple recipe creates a hearty, flavorful soup that cooks quickly in a pressure cooker.
Ingredients
Units
Scale
- 1 pound dried black beans, rinsed (not soaked)
- 1 medium yellow onion, diced
- 1 medium red bell pepper, cored, seeded, and diced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1 bay leaf
Instructions
- Add the black beans, onion, bell pepper, garlic, chili powder, cumin, vegetable broth, salt, and bay leaf to the Instant Pot. Stir to combine.
- Lock the lid in place and set to manual pressure cook for 50 minutes. The Instant Pot will take about 15 minutes to come to pressure, then it will start counting down.
- Once the timer reaches zero, allow the Instant Pot to naturally release pressure for 15 minutes.
- Flip the vent knob to release any remaining pressure.
- Remove the lid and use a slotted spot to remove the bay leaf.
- Use an immersion blender and blend until the soup is just slightly chunky. (If you don’t have an immersion blender, allow the soup to cool slightly then carefully transfer 2 cups of soup to a blender. Blend and then return the blended soup to the pot.)
- Divide into bowls and add your favorite toppings.