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: 16.00 ounces black beans dry; 4.00 cups beef stock preferably homemade, prefer veal stock if possible; 3.50 cups water; 1 pound ham hock smoked; 1 medium onions chopped; 1 medium leeks chopped; 1 medium celery stalks chopped; 4.00 tablespoons sherry dry; 1/2 teaspoon black pepper freshly ground; 0.25 teaspoons thyme; 1 each bay leaves; 1/2 teaspoon salt

Servings: persons

16.00 ounces black beans dry
4.00 cups beef stock preferably homemade, prefer veal stock if possible
3.50 cups water
1 pound ham hock smoked
1 medium onions chopped
1 medium leeks chopped
1 medium celery stalks chopped
4.00 tablespoons sherry dry
1/2 teaspoon black pepper freshly ground
0.25 teaspoons thyme
1 each bay leaves
1/2 teaspoon salt

1
Place draining basket in pressure cooker.
2
Rinse beans.
3
Place them in basket, with all remaining ingredients except sherry.
4
Cover cooker, lock lid and bring to pressure then cook 45 minutes.
5
Lift basket and allow solids to drain.
6
Remove pork knuckles.
7
Puree remaining solids in two batches with metal blade of food processor.
8
Return puree to stock and stir to combine.
9
Add sherry to taste.
10
Cut meat from ham hocks into small pieces and add to soup.
11
Serve with sourdough rolls.

361

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 12 ingredients. The key ingredients include: 16.00 ounces black beans dry, 4.00 cups beef stock preferably homemade, prefer veal stock if possible, 3.50 cups water, 1 pound ham hock smoked, 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.

That's it — enjoy your meal!

Pressure Cooker Black Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions