Instant Pot Black Bean Soup
Black bean soup is a staple in our house and this is a big batch recipe because I love making soups once and having plenty to freeze so I don’t have to cook as often.
This hearty soup tastes great and is good for you, providing plant-based protein, fiber, antioxidants, and Vitamin C to name a few benefits.
If you’re not as big a fan as we are, feel free to cut the recipe in half and make a more moderate amount of soup. Either way, I hope you enjoy it!
Ingredients: :
1 TBSP olive oil
1 medium-large Vidalia onion, chopped
4 - 6 large cloves of garlic, finely chopped
2 red bell peppers, deseeded and chopped
4 carrots, thinly sliced with skins on
1 jalapeño pepper (2 if you want more spice), deseeded and minced
3 28-ounce cans of black beans or 6 15-oz. cans, rinsed and drained
4 cups chicken or vegetable stock
1 - 2 TBSP cumin, depending on your taste
salt and pepper to taste
Directions:
Turn instant pot to saute and add olive oil.
Add onions and garlic and saute until they are soft (approximately 2 - 3 minutes). Press the cancel button.
Add all other ingredients to the pot and mix well.
Put the cover on and close the steam valve (by turning it counterclockwise for 1/4 turn approximately - it will stop)
Press the “pressure cook high” button and adjust the time for 30 minutes.
You can do a quick release of the pressure valve once the soup timer goes off, but be careful of the steam. A dish towel over the release valve is helpful to release the valve without worrying about burning yourself from the steam.
Take the cover off and carefully mix with an immersion blender to desired consistency.
