Instant Pot Smoky Black Bean Soup with Lime
Dried black beans go from pantry to silky, smoky soup in the Instant Pot with no soaking. Cumin and smoked paprika add warmth, a partial blend gives it body, and a squeeze of lime plus cool toppings finish each bowl.
1 hr 25 mins
6 servings
Ingredients
- 1 Avocado
- ¼ cup Cilantro (Fresh)
- 4 cloves of Garlic
- 1 Jalapeno
- 1 Lime
- 1 Red Bell Pepper
- 1 Yellow Onion
- ½ cup Sour Cream
- 1 ½ teaspoons Kosher Salt
- 6 cups Vegetable Stock
- 2 Bay Leaves
- 1 teaspoon Dried Oregano
- 2 teaspoons Ground Cumin
- 1 ½ teaspoons Paprika (Smoked)
- 1 tablespoon Olive Oil
- 1 pound Black Beans
Directions
- Set the Instant Pot to Sauté and add the olive oil. Add the onion and bell pepper and cook for 4 to 5 minutes, until softened.
- Stir in the garlic, jalapeño, cumin, smoked paprika, and oregano and cook for 1 minute, until fragrant.
- Pour in the broth and scrape the bottom of the pot to loosen any browned bits, which helps prevent a burn warning. Add the beans and bay leaves.
- Lock the lid and set the valve to Sealing. Pressure cook on High for 35 minutes. Let the pressure release naturally for 20 minutes, then quick-release the rest.
- Remove the bay leaves and stir in the salt. Use an immersion blender to blend about half of the soup, leaving plenty of whole beans. You can also blend a few ladlefuls in a blender and stir them back in.
- Stir in the lime juice, then taste and adjust the salt.
- Ladle into bowls and top with the sour cream, cilantro, and avocado.
