Instant Black Bean Soup Food

INSTANT BLACK BEAN SOUP

Steps:

• If using beef, brown and drain fat.
• Add beans, onions, chili powder, salsa, broth and cilantro to crockpot or soup pot.
• Bring to a boil then reduce heat and stir while mashing some beans.
• For soup pot: simmer over medium low heat 30 minutes to an hour.
• For crockpot: cook on low for 2-3 hours.
• Top with cheese and sour cream when serving.

INSTANT POT BLACK BEAN SOUP RECIPE

Steps:

• Gather the ingredients.
• Cook bacon and onion in the Instant Pot on the sauté setting, stirring occasionally, until most of the fat from the bacon is released and onions are tender, 5 to 6 minutes.
• Add the garlic, chili powder, cumin, dried oregano, salt, black pepper, beans, and bay leaves to the pot.
• Add the water. Set the Instant Pot to high and cook for 1 hour. After the pressure cooking cycle is over, let the pressure release naturally for about 15 minutes then manually turn the pressure dial and release the pressure fully.
• Unlock the lid, remove the bay leaves and discard. Remove half the beans with a slotted spoon and set aside.
• Use an immersion blender to blend the beans remaining in the Instant pot until thick and creamy.
• Return the reserved beans to the pot. Stir to combine and adjust the seasoning to taste.
• Serve with sliced avocado, tortilla chips, pickled red onions, sour cream, scallions, and lime wedges, as desired.

INSTANT POT BLACK BEAN SOUP

Steps:

• In Instant Pot, add black beans, onion, tomato sauce, chili powder, cumin, paprika, salt, cayenne pepper and broth. No need to stir.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 30 minutes.
• After Instant Pot has finished cooking, let Instant Pot black bean soup stand for 10 minutes or so and then turn the valve to Venting. This way you will avoid black countertop hot mess.
• If you like thick hearty soup, puree with an immersion blender until desired thickness (video shows soup not pureed). Or leave it as is if you like broth based with chunks soup.
• Serve hot with your favorite toppings.

INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN)

Steps:

• 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.
• 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.

INSTANT BLACK BEAN SOUP

Steps:

• Place beans and liquid in a medium saucepan; partially mash beans with a potato masher.
• Place over high heat; stir in salsa, chili powder, and broth.
• Bring to a boil.
• Ladle soup into bowls; top with sour cream, onions, and cilantro.

INSTANT POT® BLACK BEAN SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
• Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
• Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.