This Instant Pot Chipotle Black Bean Soup is hearty, healthy, and so delicious.
If you love soup season and also love the instant pot, this soup is the ultimate treat and made just for you. It comes together so incredibly quickly and is no joke my new favorite meal right now. It was one of those “what do I have in my pantry” type of meals and I’m just so happy about it. I had been wanting to make black bean soup for a really long time, but had sort of just forgotten about it so when I saw those beans sitting in my pantry, I made it happen.
Today was a super chilly day here in Dallas (Okay.. it was only like 30 degrees, but for Dallas that’s cold!), so I wanted something warm and cozy and also easy. If you don’t already know, I have a little 6 month old Bub at home, so I’m always looking for easy these days. I don’t sacrifice delicious, but I do like easy as you’ll see with most of my recipes, and this one is no different.
Simple steps to making this Instant Pot Chipotle Black Bean Soup:
- Select “saute” on the instant pot and wait for the screen to read “hot”–now add olive oil, jalepeno, onion, and garlic. Sauté for 2-3 minutes.
- Next add in the chipotle peppers and all of those delicious spices, and give it a good stir.
- Pour in the broth and beans, stir it around and secure the lid. Make sure you set the steam valve to “sealing”, select high pressure for 45 minutes.
- Now, step away, kick back, relax, and wait for those beans to cook.
- Top with any and all toppings of choice!!!
- Fresh Jalepenos
- Sliced radishes
- A drizzle of Mexican Crema (can sub greek yogurt or sour cream)
- Tortilla chips
This soup will keep in the fridge for 3-4 days, simply re-heat, add your toppings and dig in. I hope you love!!!
Other Instant Pot Recipes to Try!
- Instant Pot Bolognese
- Instant Pot Chicken Tikka Masala
- Instant Pot Ground Turkey Red Lentil Penne
- Instant Pot Red Curry Chickpeas
Instant Pot Chipotle Black Bean Soup
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 1x
- Method: Instant Pot
- Cuisine: Mexican
- 2 T olive or avocado oil
- 1 lb dried black beans, rinsed
- 1 yellow, onion, finely diced
- 6 cloves garlic, minced
- 1 jalepeno pepper, seeded and diced
- 3 chipotle peppers in adobo sauce, seeds removed and diced + 1 tsp sauce from can (You can also sub 2 T chipotle paste, more or less depending on spice preference)
- 1 1/2 tsp salt, more to taste
- 1/2 tsp pepper, more to taste
- 1 1/2 tsp oregano
- 1 tsp cumin
- 1 tsp adobo seasoning
- 1/8 tsp cayenne pepper
- 6 c veggie or chicken broth
- Mexican crema (can sub greek yogurt or sour cream)
- Sliced jalapeños
- Sliced Radishes
- Press ‘sauté’ function on the instant pot and wait for screen to read “hot”. Add oil and then jalapeño, onion, and garlic. Sauté for 2-3 minutes, until onion is translucent and garlic fragrant.
- Add chipotle chiles/paste and spices, give it a good stir.
- Now pour in broth and add dried beans; stir to combine.
- Secure the lid and make sure steam valve is set to “sealing”. Cook high pressure for 45 minutes.
- Allow pressure to release on its own for 10 minutes, then carefully switch valve to “venting”.
- Take immersion blender and stick it in the pot, pulse for 5-10 seconds, until desired consistency is reached. You can also transfer a small amount to blender for food processor. I only do it just slightly to add a touch of creaminess, but I still like to have the texture of the beans.
- Ladle into bowls and garnish with cilantro, jalepenos, lime, and Crema. ENJOY!!!
Keywords: Soup, black beans, black bean soup, instant pot, instant pot recipes