Instant Pot black bean soup

December 30, 2017 by Angie

Robbie got me an Instant Pot for Christmas! So far I’ve made rice using the rice cooker function and this black bean soup. I’m stoked to make a million more things.

I mostly followed this recipe from A Pinch of Healthy for my first real foray into Instant Pot cooking. I am really impressed that I didn’t have to soak the black beans. The black beans went from dried beans in a bag to soup in an hour and twenty minutes.

I added minced garlic, garlic powder, and white wine. I ran out of chili powder so I ended up with a little less than a tablespoon instead of two tablespoons. I also took about half of the solid stuff out with a big ladle when it was finished cooking and pureed the rest of the soup inside the Instant Pot with my immersion blender. Then I added the rest of the solid stuff back in, stirred, and added white wine, salt, pepper, and garlic powder to taste. The avocado I bought wasn’t ripe so we added a little shredded Mexican cheese on top of each serving and ate the soup with toast.


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