Black Bean Soup (Pressure Cooked) Recipe

Name: Black Bean Soup (Pressure Cooked)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon cumin seeds whole; 2 cloves garlic minced; 2 each onions large, coarsely chopped; 4 each celery stalks cut into chunks; 1 each green bell peppers large, diced; 6 cups water; 1 x ham hock or pig's knuckle, optional; 3 each carrots large, peeled, cut into chunks; 2 x bay leaves; 1 teaspoon coriander ground; 1 teaspoon thyme dried; 1 1/2 cups black beans picked over, rinsed; ⅓ cup cracked wheat (bulgur) coarse, optional; 1 cup cilantro or parsley, tightly packed; 1 teaspoon salt or to taste; 1/2 cup sherry dry, optional

Servings: persons

2 tablespoons olive oil
1 tablespoon cumin seeds whole
2 cloves garlic minced
2 each onions large, coarsely chopped
4 each celery stalks cut into chunks
1 each green bell peppers large, diced
6 cups water
1 x ham hock or pig's knuckle, optional
3 each carrots large, peeled, cut into chunks
2 x bay leaves
1 teaspoon coriander ground
1 teaspoon thyme dried
1 1/2 cups black beans picked over, rinsed
⅓ cup cracked wheat (bulgur) coarse, optional
1 cup cilantro or parsley, tightly packed
1 teaspoon salt or to taste
1/2 cup sherry dry, optional

1
Author's Notes: A smoked ham hock or pig's knuckle give this soup an appealing smoky flavor, but the vegetarian version is equally delicious.
2
The bulgur wheat acts as a thickener; alternatively, you can puree about a cupful of the cooked beans and stir them back in if the soup is too thin.
3
Heat the oil in the cooker.
4
Add the cumin, stirring constantly for 5 seconds.
5
Add the garlic and onions and saute until the onions are soft, about 3 minutes .
6
Add the remaining ingredients except the fresh coriander, salt, and sherry.
7
Lock the lid in place and over high heat bring to high pressure.
8
Adjust heat to maintain high pressure, and cook for 35 minutes.
9
Let the pressure drop naturally or use a quick release method.
10
Remove the lid, tilting it away from you to allow any excess steam to escape.
11
Remove the bay leaves and ham hock (if using).
12
Stir in the coriander, salt to taste, and the sherry (if desired) while the soup is simmering.
13
Adjust the seasonings and serve.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 tablespoon cumin seeds whole, 2 cloves garlic minced, 2 each onions large, coarsely chopped, and more.

Yes, Black Bean Soup (Pressure Cooked) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Soup (Pressure Cooked)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions