Pressure-Cooker Black Bean Soup Recipe

Name: Pressure-Cooker Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 cup fresh or frozen corn; 2 cans (15 ounces each) black beans, rinsed and drained; 2 cans (14-1/2 ounces each) vegetable broth; 1 medium onion, finely chopped; 1 medium sweet red pepper, finely chopped; 4 garlic cloves, minced; 2 teaspoons ground cumin; Dash pepper; Minced fresh cilantro

Servings: persons

1 teaspoon olive oil
1 cup fresh or frozen corn
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
Dash pepper
Minced fresh cilantro

1
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker.
2
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
3
Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pressure cooker; heat through.
4
Sprinkle soup with pepper. Garnish with reserved corn and cilantro.
5
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 cup fresh or frozen corn, 2 cans (15 ounces each) black beans, rinsed and drained, 2 cans (14-1/2 ounces each) vegetable broth, and more.

Yes, Pressure-Cooker Black Bean Soup 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.

Pressure-Cooker Black Bean Soup

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