Instant Pot Black Bean Soup

I am the only person in my house that likes Black Bean Soup. So when I make it, I don’t want a huge pot since I will be sick of it before I can finish it. Every recipe I find seems to call for dried beans and makes way too much. I wanted to see if I could make a simpler batch.

On Sunday, I made myself a small batch that portioned out perfectly for lunches during the week. Honestly, I did not plan on making this ahead of time. It was more looking in the pantry to see what I had and what I could make. I typically keep canned beans on hand and had the tomatoes and chilies just in case. Everything (except the dried cilantro) came from Aldi, so it was a cheap meal that has saved me the cost of lunches for a whole week. Win!

I will caution that I like spicy food. This has quite a kick to it. So if you follow the recipe exactly, be advised. I also did not account for the saltiness of the chips. Different brands might have different levels of salt. This is not exactly a dump soup recipe. Be aware that the same ingredients were added in stages in some places. However, it took under 30 minutes to make. It gave me enough for six servings. Plus everything came from my pantry!

My son even tried it, but it was too spicy for his tastes. You could leave out the chilies and just use tomatoes if you wanted something a little milder.

Materials:

Instant Pot 6qt Duo

Ingredients:

  • 3 12oz cans Black Beans
  • 1 10oz can Tomatoes & Green Chilies
  • 2 cups Chicken Broth
  • 1 tbsp Olive Oil
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/4 tsp Black Pepper
  • 1 tbsp Dried Minced Onion
  • 1 tbsp Sea Salt
  • 2 tbsp Salsa
  • 2 tbsp Dried Cilantro
  • Shredded Cheddar Cheese (optional)
  • Sour Cream (optional)
  • Tortilla Chips (optional)
  • Lime Juice (optional)

Procedure:

  1. In the Instant Pot, dump chicken broth, tomatoes and green chilies, all dry seasoning except for 1 tbsp dried cilantro, and 2 of the cans of black beans together. Set on Soup for 10 minutes.
  2. When soup is done, carefully release the vent on your Instant Pot. There will be a lot of steam, so be careful not to burn yourself.
  3. Take your immersion blender and carefully blend your ingredients together. Again, be careful! This is very hot. Don’t burn yourself!
  4. Add your salsa and the last can of beans. Stir. I like the texture this adds. Also add that last tbsp of dried cilantro. I love cilantro, so the more the better for me.
  5. Serve your soup with crushed tortilla chips, cheddar cheese, and a dollop of sour cream. You could also add a squirt of lime juice if you have it. Enjoy!

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