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Instant Pot Black Bean Soup with Tomatoes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
 

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 a dollop of sour cream!

Course: Lunch, Mains, Soup
Cuisine: American, Latin, Mexican
Keyword: easy black bean soup, instant pot black bean soup, instant pot soup recipe
Servings: 8
Calories: 346 kcal
Author: Alyssa Brantley
Instant Pot Black Bean Soup with Tomatoes from www.EverydayMaven.com
Ingredients
  • 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
TOPPINGS: all optional
  • avocado
  • diced red onion
  • cilantro
  • sour cream
  • shredded pepper jack cheese
  • tortilla chips or plantain chips
Instructions
BEANS:
  1. 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.
PREP:
  1. Soak chilies in 1 cup of boiling water for 15 minutes.
    soaking dried chilies from www.everydaymaven.com
  2. Place garlic in the bowl of a food processor. Process until finely chopped.
  3. 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.
  4. Add peeled and cubed onion to garlic-chile mixture in food processor. Pulse until chopped.
  5. Measure spices and combine in a small dish.
  6. Wash bell pepper, remove ribs and seeds and dice.
COOK:
  1. Set InstantPot to "Saute". Once hot, add oil and then onion mixture. Saute for 5 minutes, stirring occasionally.
  2. Add spices, stir to combine, about 30 seconds until spices are fragrant.
  3. Add chile soaking liquid and stir to combine.
  4. Add drained soaked beans, tomatoes and broth.
  5. Next, add diced bell pepper.
  6. 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.
  7. When cooking time is up, allow InstantPot to release pressure naturally for 15 minutes and then use manual pressure release to open.
  8. Remove bay leaf and discard.
  9. 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.
  10. Serve with your favorite toppings and Enjoy!
Nutrition Facts
Instant Pot Black Bean Soup with Tomatoes
Amount Per Serving
Calories 346 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 941mg41%
Potassium 1451mg41%
Carbohydrates 48g16%
Fiber 11g46%
Sugar 7g8%
Protein 16g32%
Vitamin A 645IU13%
Vitamin C 23.8mg29%
Calcium 113mg11%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.

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