The Instant Pot. It’s all you hear about these days. But a pressure cooker? I wasn’t sold. And my husband was threatening me if I bought ONE. MORE. KITCHEN. GADGET. But, me, being me, went ahead and got an Instant Pot (read further for my marriage saving advice). And when I finally took my Instant Pot out of the box I found I just cannot stop using it. This gadget is magical! Pure magic! If you don’t have one, it’s definitely time to go get one. In fact, I like mine so much, I shipped one to my in-laws, just so I could keep cooking with it when we visited on Spring Break!
So, like any discerning person, I bet you are asking yourself-sure it’s great, but what are you actually making in it? Well, this Instant Pot Chipotle Black Bean Soup for one. You haven’t heard about the Instant Pot? Read further for some great information and this fabulous recipe!
An Instant Pot is a pressure cooker, slow cooker, steamer, rice cooker, saute pan and yogurt maker all in one. That means that just about any recipe that is for a pressure cooker can be done in an Instant Pot. The Instant Pot is the hottest new trend in cooking and I just had to see what all of the hype was all about.
I got my Instant Pot as a gift (this is the best way to get around my husband’s pleas for no more kitchen gadgets, therefore saving my marriage), and true confessions: I was thoroughly intimidated. A pressure cooker? Isn’t that dangerous? What can I actually make in it? How do I even get started? This is a great Facebook live video from Laney Schwartz of Life is But a Dish: Instant Pot 101. (plus she’s just so stinkin’ cute!)
So I wanted to put this Instant Pot to the test. And how better than to test it than by making a soup from dried beans? And I know what you’re thinking (because I was thinking it too!)…Dried beans? But don’t you have to soak those overnight? Won’t it take forever?
And I got some answers. Dried beans-yes! Cheap, easy to find, easy to store in the recesses of my cupboards, no gummy salty residue to wash off. Soak overnight-no! Not when you’re using the Instant Pot! Takes forever-no! It took me about 1 and a half hours from start to finish and at least an hour and 15 minutes of that was hands off time where I was doing something else. SCORE!
I’ve since done a bunch of Instant Pot cooking-just this week, I made beets for salads, apple cinnamon oatmeal and pulled pork (don’t worry, you will see some of these recipes in the upcoming months). I’ve got plans to make quinoa, brisket and maybe even a cheesecake! I have made my father in law a convert and now we’re busy thinking up new recipes and ways to use our Instant Pots!
But first-Instant Pot Chipotle Black Bean Soup.
I love black bean soup. Really love it. But it has to have a lot of flavor because there is nothing worse than a one-note black bean soup. This soup fits the bill with a little smoky spice from the chipotles, and some citrus notes from the orange.
This soup is vegetarian, vegan (as long as you do not top it with sour cream!), and full of protein. Even my picky teenager likes it! Instant Pot Chipotle Black Bean Soup also makes great leftovers, it does thicken as it cools, but you can easily thin it with a little vegetable stock for reheating if it gets too thick for your taste.
Instant Pot Chipotle Black Bean Soup
- 1 pound dry black beans
- 1 teaspoon olive oil
- 1 medium onion diced 1 cup
- 1 red bell pepper diced
- 3 chipotle peppers diced
- 6 cloves garlic minced
- 1 orange halved
- 2 bay leaves
- 1 Tablespoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups vegetable broth
- Optional Toppings: green onions sour cream, cashew cream, cilantro, chopped red onion, tortilla chips
Choose Sauté on your Instant Pot.
Saute onions and red peppers in olive oil for 2-3 minutes until soft, stirring so that they do not stick.
Add all remaining ingredients to Instant Pot.
Secure lid and ensure vent is set to sealing.
Cook on manual high for 40 minutes.
Turn Instant Pot off (or leave on keep warm-it just may take longer to release on this setting).
Natural pressure release (takes about 30 minutes) until pot depressurizes.
After pot is depressurized remove lid.
Remove bay leaves and orange halves.
Use an immersion blender to get soup to desired consistency.
Serve with whatever toppings you enjoy!
And here are a few more fabulous Instant Pot soup recipes:
Pressure Cooker Chicken Noodle Soup by Cook Fast Eat Well
Pressure Cooker Lasagna Soup by Who Needs a Cape
Instant Pot Broccoli and Four Cheese Soup by Heather Likes Food
Easy Swiss Chard Lentil Soup by My Wife Can Cook
The Best Chicken Noodle Soup by Sidewalk Shoes
Instant Pot Potato Corn Chowder by The Typical Mom
Instant Pot Loaded Cauliflower Soup by Kalyn’s Kitchen
Pressure Cooker Chicken Tortilla Soup by The Creative Bite