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Instant Pot® Black Bean Soup

Prep Time10 mins
Cook Time30 mins
Servings: 4
Calories: 486kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Small Bowl
  • Rubber Spatula or Spoon
  • Hand Blender or Regular Blender

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Garlic, minced
  • 1 Medium White Onion
  • 1 cup, chopped Celery
  • 1 cup, chopped Carrots
  • 1 pound Dried Black Beans
  • 1 cup, diced Tomato
  • 1 tsp Dried Oregano
  • 0.5 tsp Dried Basil
  • 0.5 tsp Chili Powder
  • 4 cups Chicken Broth
  • 2 Cups Water

Instructions

  • Combine the seasonings in a small bowl and set aside.
  • Add the olive oil and onion to the Instant Pot® and press the “saute” button. Cook the onion, carrot and celery for about 5 minutes, stirring occasionally until it begins to brown. Turn the Instant Pot® off.
  • Add all of the remaining ingredients to the Instant Pot® and place the top on. Set the valve on top to “seal” and press the “manual” button, setting the pressure to high and the timer to 30 minutes. The Instant Pot® will take about 10 to 15 minutes to come to pressure and begin the 30 minute cook time. Once the timer goes off, let the Instant pot naturally release the pressure, don’t touch the valve or the pot or anything!
  • Once the pressure is released, remove the pot and use a hand blender to puree the soup. If the soup is too thick for your liking, add a little more water then serve hot.
  • Garnish with sour cream, chopped green onions or a sprinkle of cumin! This soup freezes well so make extra and save some for later.