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Let me share my go-to black bean soup recipe that'll knock your socks off! This Instant Pot version is a game-changer, transforming dried beans into creamy perfection in no time. Packed with smoky cumin, zesty bell peppers, and hearty tomatoes, every spoonful bursts with flavor. I love whipping up this soup on busy weeknights - it's quick, easy, and always hits the spot. Plus, customizing with toppings makes everyone happy. Trust me, you'll want seconds!
Ingredients for Delicious Black Bean Soup
- Black beans: Hearty base packed with protein and fiber, adding texture and depth to the soup.
- Onion: Provides a savory sweetness and aromatic flavor to enhance the overall taste of the soup.
- Garlic: Adds a robust flavor and depth to the soup, enhancing the overall savory profile of the dish.
- Red bell pepper: Brings a touch of sweetness and vibrant color, adding freshness and crunch to the soup.
- Diced tomatoes: Adds a rich, tangy flavor and a hint of acidity, complementing the earthiness of the black beans.
- Cumin: Infuses a warm, earthy aroma and a hint of smokiness, enhancing the overall depth of flavor in the soup.
- Chili powder: Provides a subtle heat and a touch of spice, adding a kick to the soup's flavor profile.
- Vegetable broth: Serves as the liquid base, infusing the soup with savory flavors and ensuring a rich, flavorful broth.
Read more: Black Bean Stew Recipe
Essential Tools for Making Instant Pot Soup
- Instant Pot: Cooks the black beans quickly and infuses all the flavors together efficiently.
- Chopping board: Essential for prepping the onion, garlic, and red bell pepper before adding to the Instant Pot.
- Knife: Needed to chop the onion, garlic, and red bell pepper into small, even pieces for even cooking.
- Can opener: Required to open the can of diced tomatoes before adding them to the Instant Pot.
- Measuring spoons: Ensure accurate measurements of cumin, chili powder, salt, and pepper for perfect seasoning.
Instant Pot Black Bean Soup Recipe
This Instant Pot Black Bean Soup is a hearty and flavorful dish that's perfect for a quick and easy meal. Packed with protein and fiber, it's a healthy option for any day of the week.
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Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 1 lb dried black beans rinsed and picked over
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 6 cups vegetable broth
- Salt and pepper to taste
Optional Toppings
- sour cream
- chopped cilantro
- lime wedges
Read more: Cuban Black Beans Instant Pot Recipe
Instructions:
- Place all ingredients in the Instant Pot and stir to combine.
- Close the lid and set the Instant Pot to high pressure for 25 minutes.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
- Taste and adjust seasoning if needed.
- Serve hot with optional toppings.
Notes:
This soup is perfect for meal prep and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition value:
Calories: 250kcalCarbohydrates: 48gProtein: 14gFat: 1gSodium: 700mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 200IUVitamin C: 30mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Ham and Bean Soup Recipe
Tips for Making and Storing Black Bean Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Allow the soup to cool completely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
One interesting fact about this instant pot black bean soup recipe is that adding a splash of apple cider vinegar at the end of cooking can help brighten the flavors and balance the dish. Give it a try next time you make this soup!
Common Questions About This Instant Pot Black Bean Soup Recipe
FAQ:
Can I use canned black beans instead of dried beans?
Yes, you can use canned black beans for this recipe. Just be sure to adjust the cooking time accordingly as canned beans require less time to cook.
How can I make this soup spicier?
To make the soup spicier, you can add more chili powder or even some chopped jalapeños to the mix. Adjust the spice level to your preference.
Can I freeze the leftover soup?
Yes, you can freeze the leftover soup for later. Just let it cool completely, then transfer it to airtight containers or freezer bags. It should last for up to 3 months in the freezer.
Do I need to soak the dried black beans before cooking?
No, you do not need to soak the dried black beans before cooking in the Instant Pot. The pressure cooking method helps to cook the beans without the need for soaking.
How can I make this soup more flavorful?
To enhance the flavor of the soup, you can add a splash of lime juice, a dollop of sour cream, or a sprinkle of fresh cilantro as toppings before serving. These additions can elevate the taste of the dish.
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