INSTANT POT BLACK BEAN SOUP
Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
- Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.
INSTANT POT® BLACK BEAN SOUP
Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).
Provided by Food Network Canada
Categories beans,herbs,soup
Time 1h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Set the Instant Pot® (see note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
- Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.
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.
Nutrition Facts : Calories 491 kcal, Carbohydrate 51 g, Cholesterol 37 mg, Fiber 14 g, Protein 25 g, SaturatedFat 6 g, Sodium 1427 mg, Sugar 3 g, Fat 23 g, UnsaturatedFat 0 g
INSTANT POT® BLACK BEAN SOUP
This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice.
Provided by CDKIRSHNER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 59.5 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 13.7 g, Protein 18.2 g, SaturatedFat 0.9 g, Sodium 1600.9 mg, Sugar 5 g
INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN)
You don't have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 45 g, Fat 5 g, Fiber 10.8 g, Protein 13.8 g, SaturatedFat 0.7 g, Sodium 870.2 mg, Sugar 6.4 g
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4.4/5 (39)Estimated Reading Time 2 minsServings 8-10
- Cook bacon in Instant Pot on Sauté setting, stirring occasionally, until browned and most of the fat is released, 6–8 minutes. (If using a stovetop pressure cooker, cook bacon over medium-high heat.)
- Meanwhile, cut onion into quarters; set one quarter aside. Coarsely chop remaining onion. Add chopped onion, carrots, and garlic to Instant Pot, season with a big pinch of salt, and cook on Sauté, stirring occasionally, until vegetables are softened but haven’t taken on color, 6–8 minutes.
- Add chiles along with their liquid, adobo sauce, oregano, and cumin to Instant Pot and cook, stirring, until fragrant, about 1 minute. Add beans, 2 tsp. salt, and 2 quarts water. Lock lid and cook soup at high pressure 20 minutes. Release pressure manually. Taste soup and season with more salt if needed.
- Meanwhile, thinly slice reserved onion and transfer to a small bowl. Add lime juice and remaining ½ tsp. salt. Let sit, tossing occasionally, until ready to use.
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