Instant Pot
Today I’m going to look through all my recipes for Black Bean soup and…delete em.
This is the ABSOLUTE BEST black bean soup I’ve ever made.
It’s made in an instant pot so you can use dry beans.
It’s one pot. No fancy ingredients.
It’s so freaking good for you and tastes amazing.
The nutritional benefits of black beans are many.
Wait no more. Here it is:
ingredients
- Olive oil
- 1 cup onion, diced fine
- 2 jalapeño, deseeded and fine dice
- 1 stalk celery, diced fine
- 1 cup carrots, diced fine
- 3 cloves garlic, minced
- 1 tbsp cumin
- 2 tsp chili powder
- Pinch red pepper flakes
- 1 tsp ground pepper to taste
- 1 tsp salt, kosher *do not add if broth you use is salted
- 5 cups broth
- 2 cups dry black beans, rinsed
- 1 bay leaf
- 2 tsp lime juice
- 1/4 cup fresh chopped cilantro
Garnish
- Limes
- Chopped fresh cilantro
- Tortilla chips
- Shredded cheese
- Green onions
this is how we do it
- Sauté the celery, onion, jalapeños and carrots in olive oil in the IP
- Turn off the sauté once fragrant and soft. Add garlic and spices. Give a good mix.
- Add beans and broth, mix well.
- Add bay leaf.
- Make sure vent is closed. Set to 35 min Pressure Cook ( high)
- Natural release 10 min.
- Remove bay leaf.
- Add in lime juice and cilantro. Taste for salt.
This is at it’s perfect thickness, no need to blend!
Just bowl it, make it pretty with garnish and serve.
Maybe add a margarita?
I forgot the tortilla chips in these photos but did add them to my 2nd bowl.
They didn’t take away from the soup, that’s for sure.
Serves 6 but everyone’s going to want seconds so go ahead and double this recipe up.
Feeling Mexicany? Check out these recipes:
black bean and sweet potato chili
black bean, mango and corn salsa
FTB 
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