Instant Pot Black Bean Soup with Tomatoes. A cross between black bean soup, tomato soup and chili. Totally delicious, gluten free, vegetarian and naturally dairy free without the dollop of sour cream!
My initial intention was to create an Instant Pot black bean soup. I was going to base it off of a yummy Sopa de Frijol recipe from SAVEUR that I have made a bunch of times.
Then, I realized I didn’t have the right ingredients on hand and still felt like black bean soup. That’s how this concoction was born. Imagine if black bean soup, black bean chili and tomato soup had a baby. It’s this and you know what, it’s AWESOME.
I know I have said it before but some of my favorite recipes are born out of necessity and having to work with what is in my pantry.
You can serve this over rice or topped with melted cheese (I suggest pepper jack!) or just like in the picture with some diced onion, avocado, sour cream and cilantro like I did.
It’s really versatile, freezes well and if you are not vegetarian, would do well with some cubed chicken thighs or even shredded pork.
If you don’t have an InstantPot (why don’t you?), you can modify for the stove or slow cooker but along with adjusting the cooking time, you may need to adjust the liquid.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 pound dried organic black beans, rinsed and soaked overnight
- 4 dried New Mexico chilies, soaked in 1 cup boiling water for 15 minutes
- 1/3 cup avocado oil (or olive oil)
- 1 large white onion, finely chopped
- 5 to 6 cloves garlic, finely chopped
- 1 1/2 T ground cumin
- 1 T kosher salt
- 1/2 T dried oregano
- 1 bay leaf
- 3 cups tomato puree (or strained tomatoes)
- 4 cups low sodium vegetable broth
- 1 medium bell pepper (any color), ribs and seeds removed and diced
- diced red onion
- sour cream
- shredded pepper jack cheese
- tortilla chips or plantain chips
- Rinse beans and discard any stones. Soak in cold water for 12 to 24 hours. Make sure the water is covering the beans by at least 4". Add more as needed.
- Soak chilies in 1 cup of boiling water for 15 minutes.
- Place garlic in the bowl of a food processor. Process until finely chopped.
- Remove chilies from soaking liqud and reserve liquid to add to soup. Trim stems off of soaked chilies and remove seeds. Add chilies to food processor and process until finely chopped.
- Add peeled and cubed onion to garlic-chile mixture in food processor. Pulse until chopped.
- Measure spices and combine in a small dish.
- Wash bell pepper, remove ribs and seeds and dice.
- Set InstantPot to "Saute". Once hot, add oil and then onion mixture. Saute for 5 minutes, stirring occasionally.
- Add spices, stir to combine, about 30 seconds until spices are fragrant.
- Add chile soaking liquid and stir to combine.
- Add drained soaked beans, tomatoes and broth.
- Next, add diced bell pepper.
- Place lid on InstantPot, make sure vent is set to "Sealed" and set to Manual, High Pressure for 15 minutes for done but firm beans. 17 minutes for tender and 20 minutes for very tender, slightly mushy beans.
- When cooking time is up, allow InstantPot to release pressure naturally for 15 minutes and then use manual pressure release to open.
- Remove bay leaf and discard.
- Transfer `1 to 2 cups (depending on how thick you want the final soup) of black beans to a food processor or blender and process until smooth. Return blended beans to soup and stir to mix well.
- Serve with your favorite toppings and Enjoy!