Instant Pot Black Bean Soup
Ingredients
The soup base
-
8
oz
slab or thick-cut bacon
-
1
large
red onion
-
2
medium
carrots
-
6
cloves
garlic
-
2½
tsp
kosher salt
-
3
canned
chipotle chiles in adobo
-
2
tsp
dried oregano
-
1
tsp
ground cumin
-
1
lb
dried black beans
-
2
quarts
water
For serving
-
2
Tbsp
fresh lime juice
-
to taste
sour cream
-
to taste
corn chips
-
to taste
cilantro leaves
-
to taste
lime wedges
Instructions
- Cook bacon in the Instant Pot on the Sauté setting until browned and most fat is released.
- Chop the onion, carrots, and garlic, and add them to the pot with salt, cooking until softened.
- Add chipotle chiles, adobo sauce, oregano, cumin, beans, salt, and water to the pot, then lock the lid and cook at high pressure for 20 minutes.
- Release pressure and adjust seasoning as needed.
- Prepare pickled onions by mixing sliced reserved onion with lime juice and remaining salt.
- Purée the soup until smooth using an immersion blender.
- Serve the soup topped with sour cream, corn chips, cilantro, pickled onions, and lime wedges.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
20mg
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