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Instant Pot Black Bean Soup

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Instant Pot Easy Detoxing Black Bean Soup Recipe Little Spice Jar
Instant Pot Easy Detoxing Black Bean Soup Recipe Little Spice Jar from littlespicejar.com

Description

This Instant Pot black bean soup is a hearty and comforting dish that you can make in a matter of minutes. The black beans are cooked until they are soft and flavorful, and the soup is finished with a squeeze of fresh lime juice. The soup has just the right amount of spice, and is perfect for a cold winter day. The Instant Pot makes this soup a breeze to make, and you can have it on the table in no time.

Prep Time

This recipe comes together quickly, and the total prep time is about 10 minutes. You will need to chop the vegetables, measure out the spices, and open the canned beans. The Instant Pot does the rest of the work, so you can have dinner on the table in no time.

Cook Time

The cook time for this black bean soup is about 25 minutes. The Instant Pot takes a few minutes to come to pressure, and then it cooks the soup for about 15 minutes. Once the soup is done cooking, you will need to let the pressure release naturally for about 10 minutes. After that, the soup is ready to serve.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 3 cups vegetable broth
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 lime, juiced
  • Optional: fresh cilantro, diced avocado, and/or additional lime wedges for serving

Instructions

  1. Set the Instant Pot to the “saute” setting. Heat the olive oil, and add the onion, garlic, and bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.
  2. Stir in the chili powder, cumin, paprika, and salt. Cook for 1 minute, stirring constantly.
  3. Add the vegetable broth and black beans to the pot. Stir to combine.
  4. Secure the lid and set the Instant Pot to “manual” and set the timer for 15 minutes. Make sure the pressure valve is set to “sealing”.
  5. When the timer is done, let the pressure release naturally for 10 minutes. Then, carefully move the pressure valve to “venting” to release any remaining pressure.
  6. Remove the lid and stir in the lime juice. Taste, and adjust the seasonings if desired.
  7. Serve warm, topped with fresh cilantro, diced avocado, and/or additional lime wedges, if desired.

Equipment

For this recipe, you will need an Instant Pot, a cutting board, a knife, and measuring spoons. You will also need a spoon or spatula to stir the soup. For serving, it’s nice to have some extra lime wedges, fresh cilantro, and diced avocado.

Notes

If you don’t have an Instant Pot, you can make this soup in a regular pot on the stove. Simply saute the vegetables as directed, and then add the remaining ingredients and cook over low heat for 20-30 minutes, until the beans are softened.

Nutrition: Per Serving

  • Calories: 210
  • Fat: 7g
  • Carbohydrates: 26g
  • Protein: 10g
  • Sodium: 870mg
  • Fiber: 6g

Recipe Tips

This soup is a great way to use up leftover vegetables. Feel free to add any veggies you have on hand, such as zucchini, celery, or sweet potatoes. You can also add some diced tomatoes or frozen corn to the soup. For a creamier soup, stir in some coconut cream or cashew cream at the end. This soup is even better the next day, so feel free to make a double batch and freeze it.


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