Quick Black Bean Soup in the Instant Pot®

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 large yellow bell pepper, diced
• 1 stalk celery, diced
• 1 tablespoon minced garlic
• 2 cups boiling water
• 2 cubes chicken bouillon
• 1 ½ cups dry black beans
• 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
• 1 ½ teaspoons kosher salt
• 1 teaspoon chili powder, or more to taste
• 1 teaspoon ground cumin
• 1 bay leaf
• ground black pepper to taste

Ingredient Image

Step 1

Turn on your Instant Pot and using the sauté setting. Pour in a bit of oil, then add chopped onion, bell pepper, celery, and garlic. Cook everything together for about 3 to 5 minutes until the onion looks translucent and soft.

Step 2

While the veggies are cooking, mix the water and bouillon in a bowl until the bouillon dissolves. Pour this into the pot, then add the black beans, tomatoes, and corn. Give it a good stir to combine everything.

Step 3

Sprinkle in the salt, chili powder, cumin, bay leaf, and black pepper. Stir well so the spices are evenly mixed throughout. Close the lid, make sure the valve is set to sealing, and set the Instant Pot to cook on high pressure for 60 minutes.

Step 4

It’ll take around 10 to 15 minutes for the pressure to build up before the timer starts counting down. Once the cooking time is up, let the pressure release naturally — this can take anywhere from 10 to 40 minutes.

Step 5

When the pressure has fully released, open the lid carefully, give the soup a final stir, and it’s ready to enjoy!