Instant Pot Black Bean Soup with Dried Beans (Cheap, Easy, & Flavorful!)

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious, while canola oil is budget-friendly.

Hit sauté on the Instant Pot and add 1 tablespoon of extra virgin olive oil to heat.

Add 1 finely chopped yellow onion, 1 large red bell pepper (seeded and chopped), 2 finely chopped large carrots, and 2 small jalapenos (seeded and finely chopped) to the pot.

Sauté the vegetables until softened, then add 3 cloves of minced garlic, 2 teaspoons of smoked or regular paprika, and 1 tablespoon of cumin. Toast for 30 to 60 seconds until fragrant.

Add 2 cups of water and scrape up the brown bits from the bottom of the pot to prevent a burn notice.

Stir in 4 cups of low sodium chicken stock, 1 dried bay leaf, and 1 pound of rinsed and sorted black beans.

Seal the Instant Pot lid and ensure the venting knob is pointed towards sealed. Set the cooking time for 30 minutes on high pressure.

After cooking, let the pressure release naturally for at least 15 minutes to keep the beans intact and avoid splatter.

Open the Instant Pot and check the soup. Optionally, transfer up to 3 cups of the mixture to a blender or food processor and blend until smooth, taking care to vent the lid to avoid steam buildup.

Add the blended mixture back to the Instant Pot, then add 1/2 teaspoon of kosher salt, adjusting to taste.

Finish the soup by adding the zest and juice of 2 limes, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary