Instant Pot Black Bean Soup
This soup is packed with bold, well-balanced, and full-bodied flavor. Not to mention almost a mouthful of bacon in every bite!
- 12 oz. bacon cut into 1-inch pieces
- 1 cup yellow onions diced
- 1 Tbsp. garlic minced
- 6 thyme sprigs
- 2 bay leaves
- 2 Tbsp. Worcestershire sauce
- 60 oz. canned black beans drained, not rinsed (or 1 lb. soaked dry beans)
- 10 oz. Rotel
- 2 Tbsp. chili powder
- 2 Tbsp. ground cumin
- 4 cups chicken stock (or 8 cups of unsalted chicken broth if using dry beans)
Using sauté setting – add bacon to pot and cook until almost crispy.
Then add onions and cook for 3-4 minutes, until soft and translucent. You could drain some of the fat if you like.
Next, add garlic, thyme, bay leaves, and Worcestershire sauce. Cook for about 2 minutes, stirring frequently, making sure to scrape up any brown bits from the bottom.
Then add black beans, Rotel, spices, and chicken stock. Give a good mix, lock lid, and cook for 5 minutes at high pressure.
Once cook time is complete, quick-release pressure. Remove thyme sprigs and bay leaves.
Serve topped with your choice of toppings, like sour cream, cheddar cheese, and green onions.
There are 3 changes that you must make for dried beans.
Why do I wait until the end to add salt when using dried beans? There are two things that happen is you salt beans before they're cooked: It makes the skins tougher and makes them take longer to cook.
- Add 8 cups of unsalted chicken broth instead of 4 cups of salted broth.
- Cook the soup for 40 minutes at high pressure with 20 minutes of natural release.
- Do not add any salt until beans are fully cooked. Then add 2 teaspoons of sea salt, mix well, and let soup sit for at least 10 minutes.
Calories: 360kcal | Carbohydrates: 37g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 1070mg | Potassium: 832mg | Fiber: 13g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 6.7mg | Calcium: 108mg | Iron: 6.1mg