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–+ servings
instant pot black bean soup
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Healthy Instant Pot Black Bean Soup  

Perfect busy week-night meal. Healthy spicy black bean soup with lots of options.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: black bean soup, dairy-free, egg-free, gluten-free, healthy instant pot black bean soup low-fat allergy-friendly, vegetarian recipe
Servings: 8 Servings
Calories: 230kcal
Author: Mary Krick

Equipment

  • Instant Pot

Ingredients

  • 1 pound dried black beans ~presoaked beans are optional be sure to rinse beans if not presoaking
  • 2 small yellow onions chopped
  • 2 green peppers seeded and diced
  • 2 tbsp minced garlic
  • 1/2 tsp salt
  • 1  1 /2 tbsp chili powder
  • 1  1/2 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 6 cups chicken broth vegetable broth for vegan
  • chopped cilantro leaves ~ served as a topping
  • diced avocados ~ served as a topping

Instructions

  • Place all of the ingredients except cilantro leaves and avocados into the Instant Pot. Stir to incorporate the seasonings.
  • Close the Instant Pot lid and turn pressure vent to sealing. Press beans and/or pressure cook on high for 30 minutes.  The Instant Pot will need to stand for 10 minutes before turning the valve to venting.
  • After venting, remove the lid, and stir soup before serving.
  • Serve with chopped cilantro and diced avocados if desired. I offer other add-ins for a heartier soup, like cooked rice and chicken on the side as a personal preference

Notes

Avacado is not calculated in calories or WW points.
5 WW points plus per serving

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 42g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 829mg | Potassium: 1133mg | Fiber: 11g | Sugar: 3g | Vitamin A: 862IU | Vitamin C: 39mg | Calcium: 103mg | Iron: 4mg