Instant Pot® Black Bean Soup

This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 342 Calories

Ingredients

• 2 cups boiling water
• 1 tablespoon olive oil
• ground black pepper to taste
• 1 bay leaf
• 2 cubes chicken bouillon
• 1 large onion, diced
• 1 stalk celery, diced
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 ½ cups dry black beans
• 1 teaspoon chili powder, or more to taste
• 1 ½ teaspoons kosher salt
• 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
• 1 large yellow bell pepper, diced
• ⅓ cup frozen corn

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.

Step 3

Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.

Step 4

Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.