Pressure Cooker Black Bean Soup With Sausage And Cu

Name: Pressure Cooker Black Bean Soup With Sausage And Cumin-Lime Sour Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons (45ml) vegetable oil; 1 medium yellow onion, diced (about 1 cup; 200g); 2 medium stalks celery, diced (about 3/4 cup; 100g); 3 medium cloves garlic, crushed; 8 ounces (225g) cremini mushrooms, stemmed, caps diced; 3/4 pound (340g) smoked pork sausage, such as andouille, sliced into half moons; 6 cups (1.5L); , store-bought low-sodium broth, or water; 1 pound (450g) dry black beans, picked over for shells; 3 sprigs fresh thyme; 1 bay leaf; Kosher salt; 1 cup (240ml) sour cream; 1 teaspoon zest from 1 lime; 1/8 teaspoon ground cumin; Freshly ground black pepper; Cilantro leaves, for garnish (optional)

Servings: persons

3 tablespoons (45ml) vegetable oil
1 medium yellow onion, diced (about 1 cup; 200g)
2 medium stalks celery, diced (about 3/4 cup; 100g)
3 medium cloves garlic, crushed
8 ounces (225g) cremini mushrooms, stemmed, caps diced
3/4 pound (340g) smoked pork sausage, such as andouille, sliced into half moons
6 cups (1.5L)
, store-bought low-sodium broth, or water
1 pound (450g) dry black beans, picked over for shells
3 sprigs fresh thyme
1 bay leaf
Kosher salt
1 cup (240ml) sour cream
1 teaspoon zest from 1 lime
1/8 teaspoon ground cumin
Freshly ground black pepper
Cilantro leaves, for garnish (optional)

1
In a pressure cooker, heat oil over medium-high heat until shimmering. Add onion, celery, and garlic and cook, stirring, until lightly browned, about 6 minutes. Add mushrooms and cook, stirring, until they release their juices and just begin to brown, about 6 minutes. Add sausage and continue to cook, stirring frequently, for 4 minutes.
2
Add chicken stock or water, beans, thyme, and bay leaf and stir well. Liquid should fully cover beans by at least 2 inches; if not, add water as needed. Season with salt. Cover pressure cooker and cook at high pressure for 40 minutes.
3
Meanwhile, in a small bowl, whisk together sour cream, lime zest, and cumin. Season with salt.
4
Using pressure-release valve, depressurize cooker. Stir stew, then season with salt and pepper as needed. Discard thyme and bay leaf. Spoon stew into bowls and top with generous dollops of sour cream. Garnish with cilantro, if desired. Serve.

692

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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: 3 tablespoons (45ml) vegetable oil, 1 medium yellow onion, diced (about 1 cup; 200g), 2 medium stalks celery, diced (about 3/4 cup; 100g), 3 medium cloves garlic, crushed, and more.

Yes, Pressure Cooker Black Bean Soup With Sausage And Cumin-Lime Sour Cream Recipe 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 With Sausage And Cumin-Lime Sour Cream Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions