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Instant-Pot Black Bean Soup

The Instant-Pot Black Bean Soup recipe allows you to set it and forget it! With very little chopping required, this recipe cooks in 30 minutes. Easy, simple, but oh so delicious. 
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Main Course, Soup
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 onion, finely chopped
  • 4-5 garlic cloves, finely chopped
  • 2 celery ribs, finely chopped
  • 1/4 c fresh cilantro, chopped
  • 3 cups water
  • 2 cups veggie broth, low sodium
  • 2 cups black beans, rinsed
  • 1 can Rotel tomatoes
  • 2 tsp Mexican oregano, (regular if you do not have Mexican)
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • salt and pepper to taste, optional

Equipment

  • 1 Instant Pot

Method
 

  1. Add the finely chopped onion, garlic, cilantro and celery to the Instant Pot.
  2. Next stir in the spices.
  3. Add the broth and water and stir.
  4. Stir in the two cups of black beans.
  5. Next pour the can of Rotel into the center of the soup and do not stir.
  6. Attach the lid and set for 30 minutes allowing to vent naturally.
  7. Allow to vent naturally for 5-10 minutes.
  8. Spoon soup into individual bowls and garnish with avocado, fresh cilantro, and fresh onions, if desired.