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Instant Pot Black Bean Soup

URL: https://www.simplyhappyfoodie.com/instant-pot-black-bean-soup/

Ingredients

The soup base

  • ½ lb Bacon, chopped (omit for vegetarian)
  • 1 Tablespoon Olive Oil
  • 1 large White Onion, diced
  • 1 cup Celery, diced
  • 2 large Carrots, diced
  • 2 large Poblano Chile Peppers, diced
  • 6 cloves Garlic, pressed or finely minced
  • 1 (15 oz) can Diced Tomatoes, with juice
  • 2 Bay Leaves
  • 1 Tablespoon Cumin
  • 2 teaspoon Mexican Oregano
  • ½ teaspoon Thyme, dried
  • ½ teaspoon Red Pepper Flakes
  • 1 teaspoon Kosher Salt
  • ¼ teaspoon Pepper
  • 6 cups Chicken or Vegetable Broth, low sodium
  • 1 ½ cups Dry Black Beans, rinsed
  • 1 Tablespoon Fresh Lime Juice

Garnishes

  • Fresh Cilantro
  • Sour Cream
  • Avocado
  • Hot Sauce
  • Cooked Rice
  • Corn Tortillas

Instructions

  1. Sauté the bacon until done but not crisp.
  2. Add olive oil and onion, cooking until softened.
  3. Stir in celery, carrots, chile peppers, and garlic, cooking for a minute.
  4. Add tomatoes, bay leaves, cumin, oregano, thyme, red pepper flakes, salt, and pepper, and stir.
  5. Pour in broth and add black beans, then stir and seal the Instant Pot lid.
  6. Cancel the sauté mode and set to pressure cook for 40 minutes.
  7. After cooking, allow natural release for 20 minutes, then manually release remaining steam.
  8. Stir the soup and check beans for doneness, adjusting cooking time if necessary.
  9. Taste and adjust salt if needed, then stir in lime juice.
  10. Garnish as desired and serve.

Nutrition Facts (estimated)

Servings
7
Calories
247
Total fat
8g
Total carbohydrates
35g
Total protein
15g
Sodium
500mg
Cholesterol
20mg

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