Go Back
–+ servings

InstaPot Black Bean Soup

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 Servings
Ingredients Method Notes

Ingredients
  

  • 2 Quarts Stock Vegetable, Mushroom, or Chicken
  • 1 Lb Black Beans Washed, Sorted
  • 4 tbsp Chili Powder
  • 2 tbsp Adobo Chilies Mashed
  • 1 1/2 tbsp Cumin Fresh Seed, Toasted, Ground
  • 1 1/2 tbsp Oregano Dried
  • 1 ea Sweet Onion Medium, diced
  • 2 tbsp Vegetable oil
  • 3 tbsp garlic Diced
  • 4 oz Mushrooms Washed, Chopped
  • Salt / Pepper To Taste
  • 1 tbsp Salt Kosher, of course

Method
 

  1. Set the Instant Pot to saute. Add the oil and once shimmering, but not smoking, add the onion, mushrooms and cook, stirring, until the onions translucent and soft, and the mushrooms have started to take color, ~5 minutes.
  2. Add the garlic, chili powder, cumin and oregano, chilies, and cook, stirring, until fragrant, about 1 minute. Add the beans, and stock. Set to pressure cook on high for 1 hour.
  3. After the pressure cook cycle is complete, perform quick release. Then remove 1 cup of the beans with a slotted spoon and set aside.
  4. Mash the beans in the pot with a potato masher or use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy.
  5. Stir in the reserved whole beans and season to taste with salt and pepper.
  6. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper.

Notes

READ THE INSTRUCTION MANUAL FOR YOUR INSTAPOT!!!!   Steam can burn you very badly, very quickly...
Serve with sliced avocado, tortilla chips, salsa, chopped scallions, lime wedges and sour cream.  
A fast cheat is to use two packets of taco or chili seasoning in place of the various, spices.   DO WATCH / TASTE / CHECK the salt levels, before adding the salt in the last step.

Tried this recipe?

Let us know how it was!