You don't have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
25 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Garnish:

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.

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  • Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.

Cook's Note:

If you want texture to your bean soup, remove 1 cup of beans with a slotted spoon and return to pot after blending.

Nutrition Facts

280 calories; protein 13.8g 28% DV; carbohydrates 45g 15% DV; fat 5g 8% DV; cholesterol 0mg; sodium 870.2mg 35% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/21/2020
45 minutes was not enough. Some of the beans were still hard. I had to cook it longer. I will cook it for an hour next time. Read More
(1)
22 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2019
I scaled this back using 6 oz. of dried black beans (as this was just for my husband and me). We also did not eat this as a soup but instead served this over cilantro lime rice as a side dish to a cuban pork roast that I had made. My beans might have been old as it took another 20 minutes under pressure to get them to soften (my bad). These were so flavorful and exactly what I was looking for. Thanks for the recipe! Read More
(1)
Rating: 5 stars
03/06/2019
Very tasty. My new favorite black bean recipe. Read More
(1)
Rating: 4 stars
02/21/2020
45 minutes was not enough. Some of the beans were still hard. I had to cook it longer. I will cook it for an hour next time. Read More
(1)
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Rating: 5 stars
12/04/2019
Followed the recipe exactly as written. This is FAB-U-LOUS! Read More
(1)
Rating: 5 stars
04/09/2019
Delicious! Served over rice with sour cream and avocado on the side. I used regular (not Hatch) canned green chilies and substituted paprika for the chipotle pepper powder. Read More
(1)
Rating: 5 stars
11/06/2018
I thought this was fantastic! We didn't have Hatch chilis available at our supermarket so we just used a regular can of diced green chilis. We served it with a squeeze of lime juice and as suggested by another reviewer a dollop of sour cream mixed with a little chipotle powder. The combination of flavors - the creaminess of the beans and sour cream the smokiness and bite of the chipotle pepper seasoning and the brightness of the lime juice was delicous! Read More
(1)
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Rating: 4 stars
10/07/2019
This was an inexpensive and easy to make dish/soup that was healthy and tasty. It goes on our 'cook it again' list. The spices gave it that extra something (for those who like a bit more pizazz). I did not give this 5 stars only because my taste standards are high. This is well worth cooking, but perhaps not as a main dish unless you have a smaller appetite. Read More
Rating: 5 stars
01/17/2019
Will certainly make this again. I did not use any garnish. Kept the spices as written in the recipe and might have been a little more generous with them. Read More
Rating: 5 stars
01/28/2019
This recipe works perfectly. It s chock full of flavor. You really could just serve the beans as a side dish without puréeing if you wanted. As a soup it was perfect with quesadillas for lunch on a cold afternoon. Thank you for the recipe. Read More
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