Save now, cook later.
Instant Pot Black Bean Soup
This Instant Pot Black Bean Soup is a hearty, flavorful dish packed with protein and veggies. It is perfect for busy weeknights, it’s easy to prepare and full of rich smoky goodness.
Servings: 4 servings
Equipment
Ingredients
- 1 tbsp coconut oil or avocado oil
- 1 tsp coriander seeds or ground coriander
- 1 tsp ground cumin or whole cumin seeds
- 1/2 red onion diced
- 3 cloves minced garlic
- 1 tbsp fresh minced ginger
- 1/2 bell pepper diced
- 1 1/2 cup dried black beans soaked overnight, can also make this with unsoaked beans (see directions)
- 1 large sweet potato peeled & cubed (about 1 1/2 cups)
- 1 14 oz can coconut milk full-fat
- 1-2 cups water or vegetable broth see note
- 1 tbsp veggie bouillon paste or 1 bouillon cube. Skip this if you're using veggie broth.
- 2 tbsp fresh lime juice plus more to taste
- salt to taste
- cooked rice to serve, try this coconut rice recipe
- 1/4 bunch cilantro chopped, for garnish
- cayenne pepper to taste, optional
- 1 jalapeño pepper, optional thinly sliced, for garnish
- Quick-pickled onions for serving
Instructions
- Turn the Instant Pot onto sauté for 10 minutes. Add the oil to the pot.
- Once warm, add the coriander and cumin seeds. Fry for about 30 seconds.
- Add the chopped onions, garlic, ginger, and pepper. Sauté, stirring frequently, until the onions begin to soften, for about 3 minutes. If the veggies have caramelized and stuck to the pan, add 2 tablespoons of water to gently deglaze the pan, and scrape the stuck bits away.
- Drain the soaked black beans. Add them and the cubed sweet potato to the Instant Pot.
- Add the coconut milk, water or veggie broth, and the veggie bouillon paste (if using). Add 1 to 2 cups of water. If you want a thicker stew, add closer to 1 cup of water/broth. If you want a thinner soup, add 2 cups of water/veggie broth.
- Place the lid on the Instant Pot and make sure the release valve is sealed. Pressure cook on HIGH for 25 minutes for soaked beans or 35 minutes for unsoaked beans.
- Once cooked, natural release the pressure for at least 10 minutes.
- Remove the lid and season the soup to taste with more salt and a little cayenne pepper.
- After cooking, allow the pressure to release naturally. Remove the lid and add lime juice, salt and cayenne pepper (optional). Use an immersion blender to blend 25% to 50% of the soup, depending on how silky you'd like it.
- Serve in bowls, and garnish the soup with fresh cilantro and pickled onions. If desired, you can also serve it with rice.
Video
Notes
Stovetop Directions:
If desired, you can make this recipe on the stovetop in a large pot or Dutch oven. Warm the oil over medium heat, sauté the coriander and cumin seeds, then sauté the aromatics as outlined in the original recipe. Next, add the drained black beans, sweet potato, and water. Bring it to a boil and reduce to a simmer with the lid ajar for about 35 minutes. When the beans are cooked and tender, add the coconut milk, lime, and bouillon and cook for another 15 minutes. Season to taste with salt and cayenne pepper, then serve!
Recipe Pro-Tips
- Soak the beans. For a creamier texture and quicker cooking, soak the black beans in water overnight. The Instant Pot can also handle unsoaked beans; just increase the cooking time by 10 minutes
- Adjust the consistency. For a thicker stew-like consistency, use less broth or water. If you prefer a thinner soup, add more liquid. You can also blend a portion of the soup after it cooks to make it creamier without adding extra ingredients.
- Using canned black beans. Canned black beans can be used in a pinch, but their texture and flavor will slightly alter the black bean soup recipe in the Instant Pot. If using canned beans, cube the sweet potato into small pieces and add it with the onions, garlic, and ginger. After sauteing for 5 minutes, add the drained canned black beans and pressure cook on high for just 10 minutes.
- Whole or Ground Spices: I love using a blend of whole and ground spices. Whole spices add a pleasant burst of flavor and crunch, while ground spices blend seamlessly. Use whichever you have.
- Refrigeration: Once cooled, store this black bean stew recipe in an airtight container in the refrigerator for up to 4 days.
- Freezing: Transfer cooled soup to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the soup in a saucepan over medium heat or the microwave until warm. If needed, add a splash of water or broth to thin out the soup if it thickened during storage.
Nutrition
Calories: 359kcal | Carbohydrates: 62g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 669mg | Potassium: 1371mg | Fiber: 14g | Sugar: 6g | Vitamin A: 8550IU | Vitamin C: 29mg | Calcium: 127mg | Iron: 5mg