Image Source from bentley4343

Hearty Instant Pot Black Bean Soup Recipe

With its rich flavours and nutritious ingredients, black bean soup is a comforting staple that warms the soul, especially on cooler days. The Instant Pot has revolutionised the way we cook, allowing us to whip up delicious meals in a fraction of the time. This Instant Pot Black Bean Soup recipe is not only easy to prepare but also packed with protein and fibre, making it a perfect one-pot meal for busy weeknights.

Ingredients

To make this delightful soup, you will need the following ingredients:

• 2 cups dried black beans (or 3 cans of black beans, drained and rinsed)
• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 medium carrot, diced
• 1 bell pepper (red or green), diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 bay leaf
• Salt to taste
• Juice of 1 lime
• Fresh coriander (cilantro) for garnish
• Optional toppings: avocado, sour cream, or tortilla chips

Instructions

1. Prepare the Beans:
If you’re using dried black beans, rinse them thoroughly and soak them overnight for optimal results. If you’re short on time, a quick soak method can be used: boil the beans in water for 2-3 minutes, then let them sit for an hour before rinsing.

2. Sauté the Aromatics:
Set your Instant Pot to the ‘Sauté’ setting. Add a splash of olive oil, followed by the chopped onion, garlic, carrot, and bell pepper. Sauté for about 5 minutes, or until the onions become translucent and fragrant.

3. Add the Spices:
Stir in the ground cumin, smoked paprika, oregano, and black pepper. Cook for another minute to allow the spices to release their flavours.

4. Combine the Ingredients:
If you are using dried beans, add them to the pot along with the broth and bay leaf. If you’re using canned beans, you can add them later. Ensure all the ingredients are well mixed.

5. Pressure Cook:
Secure the lid on your Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ for 30 minutes on high pressure. Make sure the valve is set to ‘Sealing’.

6. Natural Release:
Once the cooking time is complete, allow the pressure to release naturally for about 15 minutes, then carefully switch the valve to ‘Venting’ to release any remaining steam before opening the lid.

7. Season and Serve:
If you used dried beans, remove the bay leaf at this point. For those who opted for canned beans, stir them in now. Add salt to taste and stir in the lime juice for a refreshing zing.

8. Blend (Optional):
For a creamier texture, use an immersion blender to puree part of the soup, leaving some beans whole for added texture.

9. Garnish and Enjoy:
Serve your soup hot, garnished with fresh coriander and any additional toppings you prefer, such as avocado slices, a dollop of sour cream, or crunchy tortilla chips.

Tips and Variations

• Spice it Up: For those who enjoy a bit of heat, consider adding a chopped jalapeño or a sprinkle of cayenne pepper during the sautéing stage.
• Protein Boost: Add diced cooked chicken or turkey for a non-vegetarian version.
• Storage: Leftover soup can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. Just reheat on the stovetop or in the microwave.

This Instant Pot Black Bean Soup is not only a delicious meal but also a testament to the ease and versatility of pressure cooking. Enjoy this wholesome soup with crusty bread or a side salad for a complete and satisfying dinner. Happy cooking!

No items listed in the response.