Pressure-Cooker Black Bean Soup

On a soup-worthy day, few things are better than a pot of soup that’s simple to make and tasty enough to please everyone. This Instant Pot black bean soup recipe is suitable for vegans as well! It takes less than 30 minutes to prepare, too. How’s that for fantastic?

Ingredients for Instant Pot Black Bean Soup 

• Olive oil: Olive oil keeps the corn from sticking to the pressure cooker when you saute it.
• Corn: The corn in this dish looks fresh-roasted, serving as a colorful, nutritious garnish in each bowl of soup.
• Canned black beans: Canned black beans take less time to cook than dried beans for a perfectly quick meal. Rinsing the beans removes excess sodium.
• Vegetable broth: Vegetable broth provides the flavorful backing notes in this black bean soup. This savory broth adds umami to every spoonful.
• Onion: The onion adds flecks of color and just a touch of flavor to this black bean soup.
• Sweet red pepper: Sweet red pepper brings pops of perky color to this scrumptious soup. Its flavor pairs well with the beans and the broth in this dish.
• Garlic: Garlic enhances the flavors of the soup for even more deliciousness.
• Cumin: Cumin brings earthy, slightly spicy notes to this soup. Yum.
• Fresh cilantro: Fresh cilantro adds a colorful touch to each bowl of soup. If you’re not a fan of cilantro, fresh parsley is another nice garnish for the dish.

Directions   

Step 1: Saute corn in the pressure cooker

Select the “saute” or “browning” setting on a 6-quart electric pressure cooker, adjust it to medium heat and add the olive oil. Once the oil is hot, add the corn, cooking and stirring until the corn is golden brown. Press  “cancel,” then remove the corn and keep it warm.

Step 2: Pressure cook the soup

Add the beans, broth, onion, red pepper, garlic and cumin to the pressure cooker. Lock the lid and close the pressure release valve. Adjust the settings to pressure-cook on high for five minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Step 2: Puree the soup

Puree the soup using an immersion blender, or cool the soup slightly and puree it in batches in a blender. Return the soup to the pressure cooker and heat it through.

Step 3: Serve the soup

Sprinkle individual bowls of soup with black pepper. Add the reserved corn and the cilantro as garnishes.

Recipe Variations 

• Add tomatoes: Canned diced tomatoes, even the type with green peppers and onions, add even more flavor to this bountiful black bean soup. Substitute diced tomatoes from the garden or farmer’s market for a fresh touch.
• Bring the heat: Want to spice things up a bit? Add a little of your favorite hot sauce, or substitute diced jalapenos (including a small amount of the seeds) for the green peppers.
• Add lime juice: A hint of lime makes this black bean soup even more delicious. Stir in one teaspoon lime juice just as the soup is done cooking. For a festive touch, place a lime slice on the rim of each soup bowl at serving time.

How to Store Instant Pot Black Bean Soup

Store this black bean soup in airtight containers in the refrigerator. Keep it for three to four days.

Can you freeze instant pot black bean soup?

Yes, this soup freezes well, so it’s ideal for making and storing in individual portions. Pour the cool soup into zippered freezer bags with the excess air pressed out, then stack the bags flat in the freezer and store them for up to three months. Partially thaw the soup in the refrigerator, then place the contents of each bag or container in a saucepan to heat on the stove, or in a microwave-safe container to heat in the microwave.

Can I make Instant Pot black bean soup ahead of time?

Yes, you can! The wonderful thing about making this soup a day or so ahead of time is that the extra time gives the flavors a chance to mingle and blend even more. Extra time equals extra deliciousness!

Instant Pot Black Bean Soup Tips

Can I make this without a pressure cooker?

Yes, this black bean soup tastes just as delicious made in a saucepan! Saute the corn in the pan instead of in the pressure cooker, remove the corn, then place the soup ingredients, cooking on medium heat for 15 to 20 minutes or until the beans and peppers are tender and tasty.  For another delicious version, try this contest-winning black bean soup recipe!

Can I lower the sodium content?

Many packaged broths are high in sodium so it’s best to find one that states low sodium on the label. Compare the sodium content in several brands before buying for the most control. Also don’t skip rinsing the canned beans, as some canned beans are also high in sodium.

Can I add more veggies to this soup?

Soup and certain vegetables just go together and that’s true for this black bean soup recipe as well. Add diced celery and carrots for a colorful nutrition boost.