Instant Pot Black Bean Soup Recipe

Name: Instant Pot Black Bean Soup Recipe
Prep time: 15 min
Cook time: 70 min
Total time: 115 min
Yield: 8 servings
Cuisine: American,Mexican,Tex-Mex
Ingredients: 8 ounces thick-cut bacon, diced; 1 medium yellow onion, diced; 6 cloves garlic, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 pound dried black beans, rinsed and picked over; 2 medium bay leaves; 8 cups water; Sliced avocado, for serving; Tortilla chips, for serving; Pickled red onions, for serving; Sour cream, for serving; Thinly sliced scallions, for serving; Lime wedges, for serving

A classic bean soup, prepared efficiently in a pressure cooker, requires no prior bean soaking.

⭐ 3.8 (17 reviews) Prep: 15 minCook: 70 minTotal: 115 minYields: 8 servings

Category Tags:

Lunch Dinner Entree Soup

Cuisine Tags:

American Mexican Tex-Mex

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Instructions

Sauté bacon and onion in the Instant Pot for 5-6 minutes until bacon fat renders and onions soften.
Stir in garlic, chili powder, cumin, dried oregano, salt, black pepper, beans, bay leaves, and water.
Pressure cook on high for 1 hour; then allow a 15-minute natural pressure release before manually releasing the remaining pressure.
Open the lid, discard the bay leaves, and spoon out half the beans, setting them aside.
Blend the remaining beans in the pot with an immersion blender until thick and creamy.
Return the reserved beans to the pot, stir, and adjust seasoning to taste.
Serve with desired toppings like avocado, tortilla chips, or sour cream.

Nutritional Info (per serving)

Calories: 493 kcal

Carbohydrate: 51 g

Cholesterol: 37 mg

Fiber: 14 g

Protein: 24 g

Saturated Fat: 6 g

Sodium: 1431 mg

Sugar: 3 g

Fat: 23 g

Unsaturated Fat: 0 g