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Instant Pot Black Bean Soup

Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy Mexican soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).
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Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: French
Calories: 1928.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons vegetable oil
  • 1 medium white onion chopped
  • 5 cloves garlic thinly sliced
  • 4 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 2 1/2 cups dry black beans picked over and non-beans removed
  • 2 bay leaves
  • Kosher salt and freshly grated black pepper
  • Sliced avocado cilantro leaves, chopped scallions, lime wedges and sour cream, for serving

Equipment

  • 1 Instant Pot A multi-cooker essential for pressure cooking the beans without pre-soaking.
  • 1 Immersion Blender Ideal for blending the soup directly in the pot for a creamy texture.
  • 1 Slotted Spoon For carefully removing whole beans before blending.
  • 1 Chef's Knife For precise chopping of onion and garlic.
  • 1 Cutting Board A stable surface for preparing ingredients.

Method
 

  1. Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
  2. Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
  3. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. 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. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

Notes

1. Bean Quality: Always pick over your dry black beans thoroughly to remove any small stones or debris; this is a critical step for food safety and texture. 2. Aromatic Depth: Don't rush the sautéing of the onions and spices. Developing a good base of flavor here is crucial for the soup's overall depth. Cook until deeply fragrant. 3. Blending Technique: For the creamiest texture, blend the soup until completely smooth, then stir in the reserved whole beans for textural contrast. If using a regular blender, fill it only halfway with hot liquid to prevent pressure buildup, and hold the lid down with a towel. 4. Seasoning: Black beans absorb a lot of salt. Add the initial tablespoon of salt as specified, but always taste and adjust seasoning at the end, as flavor profiles can vary.