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Instant Pot Black Bean Soup

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 3 to 4
Calories: 173kcal

Ingredients

  • ½ lb. black beans dried
  • 1 ham bone
  • 1 small onion diced
  • 1 small green pepper diced
  • 1-2 cloves garlic crushed
  • 3-3½ cups water
  • 1½ tsp. kosher salt
  • black pepper to taste
  • ¾ tsp. chili powder
  • ¾ tsp. cumin
  • 3 Tbs. vinegar to be added at the end of the cooking time
  • ¼ cup red onion diced for serving
  • ¼-½ cup sour cream for serving

Instructions

  • Sort and rinse the beans.
  • Add them to the pressure cooker along with 4 cups of water and 1 tsp. of salt.
  • Set cook time for 2 minutes.
  • Let the pressure release naturally for 15 minutes, then release remaining pressure.
  • Remove the pressure cooker pot and drain the beans.
  • Add the ham bone to the pressure cooker pot, then return the beans to the pot.
  • Add the onion, green pepper, garlic, water, salt, pepper, chili powder, and cumin.
  • Stir to combine.
  • Set cook time for 30 minutes.
  • Let the pressure release naturally for 15 minutes, then release the remaining pressure.
  • Remove the ham bone from the pot.
  • Remove half of the soup and place in the blender.
  • Blend until smooth. Return to the pot and stir to combine.
  • Stir in vinegar.
  • Serve with diced red onion and sour cream, if desired.

Nutrition

Calories: 173kcal | Carbohydrates: 26g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 1011mg | Potassium: 449mg | Fiber: 8g | Sugar: 3g | Vitamin A: 558IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 3mg