This recipe for Black Bean Soup in an Instant Pot gets its spiciness from jalapeños and pasilla chiles. Reheats perfectly. Don’t skip the tortilla chips!
Black Bean Soup in an Instant Pot
Course: DinnerCuisine: Mexican6
servingsIngredients
1 cup dried black beans
2 Tbs olive oil
2 yellow onions, diced
2 large jalapeños, seeded and diced
5 garlic cloves, mince)
2 pasilla chiles, stems and seeds discarded, ground to a powder
1 Tbs dried oregano
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1 (10 oz.) can diced tomatoes & green chilies
2 dried bay leaves
3 cups chicken stock
2 Tbs dry vermouth (optional)
Juice of 1 lime
1 bunch of cilanrto, chopped (about ½ cup)
Garnishes: avocado, fresh cilantro, lime juice or wedges, onions or scallions, sour cream or plain Greek yogurt, chopped tomatoes, and/or tortillas chips)
Directions
- Sort through the beans to ensure there are no pebbles or debris. Place them in a colander, rinse well with water, and set aside to drain.
- Set the Instant Pot to SAUTÉ, more (30 minutes). Wait for the “hot” indication, then add the oil. Sauté the onions and jalapeño until soft, 5 minutes. Add the garlic, chile powder, spices, salt, and tomatoes. Stir and let cook for 1 minute. CANCEL the sauté.
- Place the bay leaf, stock, and beans into the pot and stir to combine.
- Set the Instant Pot to SOUP, more (30 minutes), high (pressure); natural release 10 minutes. Stir in the (vermouth), lime juice to taste, and cilantro.
- Serve hot, topped with garnishes.
Notes
- Substitutions: 1 Tbs chipotle chili powder for the pasilla, chicken broth for the vegetable broth, dry sherry for the vermouth
- I developed this recipe for a six-quart Instant Pot. If using a different size or type of pot, you may need to make modifications.
Social Learning
The garnishes seem essential, especially the tortilla chips.
If you’re going to serve the soup immediately, you’ll find it to be spicy … about a five (ooh, she’s warm) on the Jennifer Lawrence scale. That’s too much for many people. It’s a tornado warning. You should take cover. If you need to avoid this kind of spiciness, use only one jalapeno.
If you’re going to refrigerate the soup and reheat it later – which I recommend, because like many of these types of foods, it’s better that way – you’ll find that the spiciness has come down to about three (that’s a good wing) level. It’s like a tornado watch rather than a warning. You find that the spiciness lingers a bit in a way that at first seems concerning, but isn’t after a handful of spoonfuls. Again, reduce to one jalapeno if you don’t think you’d like that.
The Backstory
What I love about this soup is that it starts with dried beans. There’s just something cool about starting that way, rather than with a can. I’m not looking down on cans … but when something less processed is so readily available and easy to use, I just like it.
(If you’re an experienced cook, you’re probably rolling your eyes at my “easy to use” comment, because you know using dried beans is a hell of a lot more work. But not in a pressure cooker.)
Another thing I love is how easy this soup is to reheat and enjoy all week long. It makes a great meal prep.
AND, it’s pretty good cold! I take it to work, with chips, and use the soup as if it were a chip dip.
Black Bean Soup in an Instant Pot
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. Thank you, ⌘+C. References: “Black Bean Soup,” in Weight Watchers New Complete Cookbook (Hoboken NJ: Wiley Publishing, 2006), 128. Also Food Network and Little Spoon Farm. Make It Like a Man! is ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs.
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bien appétissante cette soupe, qui à l’air délicieuse !
bonne semaine
I like the idea of eating the leftovers as a dip.
I often make black bean soup, but I have no instapot and have to soak and cook the beans for quite a while before they soften.
I’ve never used vermouth, only a dry red wine but I am definitely going to try your way the next time I make it.
For me I would eat it when it is a 5, but for TheHub I will have to serve it as a 3. BUMMER!
This sounds really good. Canned beans have their place but I agree that if you’re making a dish like this it truly deserves dry beans. I love that you use leftovers as a dip.
Great bean recipe! Love the seasoning.
That does look and sound incredibly good, so warming on these chilly nights. I love that you can make it ahead and that it’s better that way.
I can’t get enough of my Instant Pot! I make dried beans in it too and it’s so easy. Love this vegan recipe ( if I use vegetable broth)
I really like this dish!!
I love spicy food ♥
Totally agree about using dried beans; they just have a different depth of flavour. Using the soup as a chip dip? Genius.
Mmmm. Don’t forget the chips, you don’t have to tell me!
I love black bean soup — I think I first had it at the hippie-run food co-op in Rochester when I was in school. You mention that vibe with your red lentil soup — but this soup really brought it back. Great recipe!