Instant Pot Black Bean Soup

This black bean soup is easy to make with pantry staples and flexible to adjust. Blend for a smooth texture or keep it chunky, then finish with toppings for a filling, fiber-rich dinner any night.

📝 Ingredients

• 2 cups dried black beans
• 1 clove garlic (chopped)
• 1/4 large yellow onion
• 2 cups water plus 1 cup more for soup
• 1 teaspoon chicken base (brand of choice such as Better Than Bouillon, Knorr or Zoup!)
• salt and pepper (to taste)
• freshly chopped cilantro
• tortilla strips
• diced avocado
• sliced red onion
• sour cream or yogurt
• cheese (such as cheddar, Monterrey Jack or queso fresco)

👨‍🍳 Instructions

1. 1Rinse and drain the black beans thoroughly.
2. 2Add the beans, onion, garlic, salt and 2 cups of water to the Instant Pot.
3. 3Close the lid and cook on HIGH pressure (Beans setting) for 1 hour 20 minutes.
4. 4Once done, carefully manually release the pressure and open the lid.
5. 5Transfer the beans along with their cooking liquid, onion and garlic to a blender.
6. 6Add about 1 cup of additional water, pouring it in little by little until you reach a smooth consistency that you like. Blend until creamy.
7. 7Pour in the blended bean mixture into a large pot over medium-high heat, add the bouillon base and season with salt and pepper.
8. 8If needed, add more water to adjust the consistency.
9. 9Bring to a gentle boil and cook for 5–6 minutes, stirring occasionally.
10. 10Remove from heat. Serve warm with your favorite toppings like tortilla strips, cheese, sour cream, avocado, cilantro and fresh lime juice.