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Instant Pot Mexican Black Bean Soup

mexican black bean soup in a white bowl, topped with sour cream, avocado and cilantro.
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★★★★★

5 from 3 reviews

This Instant Pot Mexican Black Bean Soup is flavorful, healthy, and so easy to make in just an hour with no soaking required! It will warm you and your family up on cold winter nights. Includes slow cooker instructions. (vegan, gluten-free)

Ingredients

Scale
  • 1 tbsp olive oil (avocado or vegetable oil work too)
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 2 small jalapeños
  • 1 lb dry black beans (about 2 3/4 cup)
  • 1 bay leaf
  • 1 tsp Mexican oregano
  • 3 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp sea salt
  • 6 cups vegetable broth
  • 1 can (14.4 oz) diced fire roasted tomatoes

Instructions

  • Heat oil in the bottom of the Instant Pot on Sauté mode set to medium/normal.
  • Add onion, carrot, celery, garlic, and whole jalapeños. Sauté until vegetables are slightly softened, about 5 minutes.
  • Rinse beans and drain.
  • Add remaining ingredients to the pot and stir to combine.
  • Close and lock the lid, sealing the steam valve. Set to Pressure Cook on High for 30 minutes.
  • Once beans are done cooking, let the pressure release naturally (for about 20 minutes) before removing the lid.
  • Stir soup and remove bay leaf. Spoon into bowls and top with any toppings you'd like, such as sliced avocado, cilantro, sliced jalapeños, sour cream or yogurt. Serve with cornbread or tortilla chips.

Notes

  • The instructions above are for unsoaked beans. If you'd like to use soaked beans, decrease broth to 5 cups and cook on High pressure for 6-8 minutes. Allow pressure to release naturally before removing the lid.
  • To make this black bean soup in the slow cooker, sauté vegetables on the stove, then add to the slow cooker with remaining ingredients. Cover and cook on low for 5-6 hours.
  • These beans have a bit of a bite. If you prefer softer beans, increase cook time to 37 minutes.
  • Store leftovers in an airtight container in the refrigerator up to 5 days or in the freezer for up to 6 months.

Keywords: Mexican black bean soup, Instant Pot black bean soup, Instant Pot black beans recipe

Find it online: https://livelytable.com/instant-pot-mexican-black-bean-soup/