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
INSTANT BLACK BEAN SOUP
Make and share this Instant Black Bean Soup recipe from Food.com.
Provided by AdiaFaith
Categories Clear Soup
Time 8m
Yield 5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 258.5, Fat 3, SaturatedFat 1.4, Cholesterol 5.8, Sodium 179.6, Carbohydrate 43.9, Fiber 15.9, Sugar 1.1, Protein 16.2
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.
BLACK BEAN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth.
- Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes.
- Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release.
- Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it.
- Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.
INSTANT BLACK BEAN SOUP
Recipe out of newspaper. I tend to add more cilantro, chili pepper and salsa for a spicier dish. The longer you cook it, the better the flavors meld. It was originally a vegetarian recipe that I added hamburger to so could easily be converted back! It's my dad's single favorite meal with some nice crusty bread or tortillas.
Provided by stacylu
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.4, Fat 4, SaturatedFat 2.2, Cholesterol 9.9, Sodium 321.8, Carbohydrate 26.5, Fiber 9.6, Sugar 1, Protein 12.7
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INSTANT POT BLACK BEAN SOUP RECIPE | BON APPéTIT
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4.4/5 (42)Author Carla Lalli MusicServings 8-10Estimated Reading Time 6 mins
- 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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