If you are like us, you've been cooking your way through pantry staple ingredients for over a month during social distancing. While we are so thankful to be able to stay home and flatten the curve, I would be lying if I said my crew were still excited for meals that use ingredients like beans as a base. So, in an effort to avoid another black bean and rice burrito bowl assembly line, I decided to make this incredibly delicious, brothy, Instant Pot Black Bean Soup and you know what?! It was a HUGE hit with zero complaints about beans playing the starring role....AGAIN!
Our Instant Pot has been a total workhorse in the kitchen during this global pandemic....
I feel like I maybe used it once or twice a month before we started social distancing and now 6 weeks in - it literally doesn't even leave my kitchen counter! I am currently cooking up 21 meals per person, per week in my kitchen + planning for at least 14 snacks a week per person in our home... multiply that times the 4 people and that is a whopping 140 times per week that people roll through my kitchen looking for food of some sort! It's enough to make any home cook take pause...even one that cooks as much as I do on a regular basis!
Let me tell you, this Instant Pot Black Bean Soup has a lot going for it....
It requires only a few, very basic, fresh ingredients like carrots, onion, and garlic. It utilizes ingredients from the spice cabinet like cumin and dried oregano to give a deep, rich flavor. and it has a really lovely smokiness from canned chipotle chiles. It's nothing fancy, but it's one of those meals that hits the spot and makes you feel instantly 1ooox's better about the state of the world in which we now live in - at least temporarily...while you're slurping down big comfy spoonfuls.
Soup won't cure a global pandemic, but this Instant Pot Black Bean Soup, can answer the question, "What's for Dinner?"at least once or twice a week for the long haul and that helps put this home cook's mind at ease.
Are you in the market for an Instant Pot? Click here or on the image below to check out the 6 quart Instant Pot that I use for our family of 4!
Are you on the fence about whether you would really use an Instant Pot? I have a few other go-to tasks/recipes that I use ours for that makes my life so much easier, especially now! IP's are great for daily essential tasks like cooking grains, dried beans, and hard boiling eggs - literally, I just set it and forget it. Here are a few more Instant Pot recipes my family really loves...
Instant Pot Salsa Chicken || This post has instructions for both oven and Instant Pot preparations, but I honestly use the IP method the most. You can use my salsa:chicken:spice ratio for virtually any flavor shredded chicken, my kid's love the Italian version below!
Italian || Substitute marinara sauce for the salsa and Italian seasoning for the taco seasoning.
Easy Instant Pot Carnitas || Carnitas are requested a lot over here, but I don't always have the time or desire to make traditional carnitas which cook for HOURS! My Instant Pot version isn't intimidating to make at all - the steps are super straightforward, easy to perform for even the most novice of cooks, and this recipe will save you hours and leave you with leftovers, which will inevitably take care of some of those extra meals and snacks that you are making at home right now.
If you’ve made this Instant Pot Black Bean Soup I would be so grateful if you would rate the recipe and let me know what you think in the comments below, I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours.
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Instant Pot Black Bean Soup
This brothy black bean soup can be pureed until smooth if you are into that sort of thing, but we prefer a little texture to our soup! Any leftover soup can be strained, if desired, b v and the beans used in quesadillas, nachos, and enchiladas!
- Prep Time: 10 mins
- Cook Time: 20 mins cook + 20 min to release pressure
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Mexican
- Diet: Gluten Free
2 tablespoons olive oil
½ of a large red onion or 1 small, diced small
2 medium carrots, peeled and sliced into thin coins
4 garlic cloves, minced
2 teaspoons coarse, kosher salt, plus more to taste
1 canned chipotle chile in adobo, minced, plus 2 teaspoons adobo sauce
2 teaspoons dried oregano
1 teaspoon ground cumin
1 pound black beans
7 cups water
Set your Instant Pot to the sauté function. Once warmed, add the olive oil and allow to heat through. Once heated, add the onion, carrot, and garlic to the Instant Pot and season with a big pinch of salt. Cook, stirring frequently, until the vegetables are softened but haven't taken on color, 6-8 minutes.
Add the chipotle, adobo sauce, oregano, and cumin to the Instant Pot and cook, stirring until frequent, about 1 minute. Add the beans, 2 teaspoons salt, and 7 cups water. Lock lid, set to sealing, and cook at high pressure for 20 minutes. Allow the pressure to release naturally. This will take at least another 15-20 minutes.. Taste the soup and season with more salt if necessary.
- Serving Size: 1 large bowl
- Calories: 142
- Sugar: 2.7 g
- Sodium: 1107.4 mg
- Fat: 5.1 g
- Carbohydrates: 18.7 g
- Protein: 5.3 g
- Cholesterol: 0 mg
Keywords: black beans, instant pot, pressure cooker, carrot, chipotle