Making soups with dry beans or lentils in the Instant Pot is like having a magic wand! No soaking the beans overnight and therefore having to plan ahead. From start to finish, this delicious, homemade soup can be ready to enjoy in less than 90 minutes. We love our Instant Pots! If you like black bean soup, this one’s a keeper. The full recipe can be found through the link at the bottom of this post.
Easy Peasy
The only chopping for this soup is onion and garlic, plus any garnishes you choose to add. Set the Instant Pot on normal saute; add the oil and once it’s hot but not smoking, add the onion and cook until translucent, which takes about five minutes.
Toss in the garlic, chili powder, cumin and oregano; stir four about one minute. At this point your entire kitchen should be bursting with the fragrance of all of these ingredients.
Add the beans, bay leaves and seven cups of water. Set your Instant Pot to pressure cook on high for one hour.
I usually leave it in the pot for a few minutes while I’ll putting together a salad. I then manually release the pressure and open the Instant Pot. You can leave the soup as is. The recipe recommends taking approximately one cup of the beans out and blending them with an immersion blender; then stir back into the soup to thicken the soup.
Garnishes are Key
Whatever your preference… sour cream, lime juice, avocado, green onion, chives, bacon, Siracha… this is an easy, satisfying weeknight dinner.
Bon Appetit!
