15 mins
Cook Time
40 mins
Total Time
55 mins
Our favorite Instant Pot Black Bean Soup is so full of flavor, and very satisfying! We absolutely love this soup! Vegetarian version also really good!
Course: Dinner, Soup
Cuisine: Mexican
Servings: 7 1-1/2 cup servings
Ingredients
1/2 lb Bacon (chopped) - Omit for vegetarian version.
1 Tbsp Olive Oil
1 Large White Onion (diced)
1 cup Celery (diced)
2 Large Carrots (diced)
2 Pasilla Chile Peppers (they are mild) 1 inch dice
5 Garlic Cloves (pressed or finely minced)
1 15 oz Can of Diced Tomatoes (with juice)
2 Bay Leaves
2 tsp Cumin
2 tsp Mexican Oregano (or regular)
1/2 tsp Thyme (dried)
1 tsp Kosher Salt (or 1/2 tsp table salt)
6 cups Chicken or Vegetable Broth (low sodium)
1 cup Water
1 1/2 cups Dry Black Beans (rinsed)
Garnish (Any or all of these)
1/2 lb Bacon (chopped) - Omit for vegetarian version.
1 Tbsp Olive Oil
1 Large White Onion (diced)
1 cup Celery (diced)
2 Large Carrots (diced)
2 Pasilla Chile Peppers (they are mild) 1 inch dice
5 Garlic Cloves (pressed or finely minced)
1 15 oz Can of Diced Tomatoes (with juice)
2 Bay Leaves
2 tsp Cumin
2 tsp Mexican Oregano (or regular)
1/2 tsp Thyme (dried)
1 tsp Kosher Salt (or 1/2 tsp table salt)
6 cups Chicken or Vegetable Broth (low sodium)
1 cup Water
1 1/2 cups Dry Black Beans (rinsed)
Garnish (Any or all of these)
Fresh Cilantro
Sour Cream
Avocado
Hot Sauce
Cooked Rice (pour on top of rice)
Corn Tortillas
Sour Cream
Avocado
Hot Sauce
Cooked Rice (pour on top of rice)
Corn Tortillas
Instructions
Turn pot to Sauté mode and cook the bacon until done, but not crisp.
Add the olive oil and the onion. Cook, stirring occasionally, until softened.
Add celery, carrots, chile peppers, and garlic. Stir, cooking for a minute.
Add the diced tomatoes, bay leaves, cumin, oregano, thyme, salt. Stir.
Add broth, water, black beans. Stir, then put the lid on the Instant Pot. Set the steam release knob to the Sealing position.
Cancel the Sauté mode.
Press the Bean/Chili button and then the + or - button to select 40 minutes* (You can also use the Manual or Pressure Cook Button High Pressure).
When the cook cycle has ended, let the pot naturally release the steam for 20 minutes. Then manually release the remaining steam. Open the lid after the pin in the lid drops.
Stir the soup, and test the beans for doneness (sometimes old beans need a few minutes longer, in which case just put the lid back on and set for 10 minutes more, and 15 natural release. I have never had to do this, but just in case).
Taste and adjust salt if needed. The bacon adds a bit of salt, plus the 1/2 tsp you put in, but you might like more.
Garnish as desired and serve.
Recipe Notes
*Cook time does not include time for pot to come to pressure, or the 20 minute natural release. The time to pressure can vary, but if your contents are hot, it will come to pressure quicker. A large quantity also takes a little longer.
Turn pot to Sauté mode and cook the bacon until done, but not crisp.
Add the olive oil and the onion. Cook, stirring occasionally, until softened.
Add celery, carrots, chile peppers, and garlic. Stir, cooking for a minute.
Add the diced tomatoes, bay leaves, cumin, oregano, thyme, salt. Stir.
Add broth, water, black beans. Stir, then put the lid on the Instant Pot. Set the steam release knob to the Sealing position.
Cancel the Sauté mode.
Press the Bean/Chili button and then the + or - button to select 40 minutes* (You can also use the Manual or Pressure Cook Button High Pressure).
When the cook cycle has ended, let the pot naturally release the steam for 20 minutes. Then manually release the remaining steam. Open the lid after the pin in the lid drops.
Stir the soup, and test the beans for doneness (sometimes old beans need a few minutes longer, in which case just put the lid back on and set for 10 minutes more, and 15 natural release. I have never had to do this, but just in case).
Taste and adjust salt if needed. The bacon adds a bit of salt, plus the 1/2 tsp you put in, but you might like more.
Garnish as desired and serve.
Recipe Notes
*Cook time does not include time for pot to come to pressure, or the 20 minute natural release. The time to pressure can vary, but if your contents are hot, it will come to pressure quicker. A large quantity also takes a little longer.
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