Instant Pot Chipotle Black Bean Soup

  |  
Mar 3, 2025
Instant Pot Chipotle Black Bean Soup

Instant Pot Chipotle Black Bean Soup

A smoky and spicy black bean soup with chipotle peppers, cooked quickly in an Instant Pot for rich flavor and creamy texture.

Nutrition

Calories: 280cal
Carbohydrate: 52g
Protein: 15g
Fat: 2g
Cholesterol: – -mg
Sodium: 800mg

Difficulty Level: easy

10 min Prep
30 min Cook
40 min Total
6 Servings

Ingredients

  • 1 lb dried black beans (rinsed and drained)
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 2 chipotle peppers in adobo sauce (minced, plus 1 tbsp adobo sauce)
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 6 cups vegetable broth (low-sodium)
  • 1 cup water
  • 1 tsp salt (or to taste)
  • 1 tbsp lime juice
  • Optional toppings: chopped cilantro, avocado, sour cream, lime wedges

Instructions

  1. Turn the Instant Pot to ‘Sauté’ mode (approx 300°F). Add a splash of water or broth, then sauté onions and garlic for 3-4 minutes until softened. Add a splash of broth if sticking occurs.
  2. Add minced chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano. Stir for 1 minute to toast spices.
  3. Add black beans, vegetable broth, and water. Stir well, scraping the bottom to prevent burning.
  4. Secure the lid. Cook on high pressure for 30 minutes. Allow natural pressure release for 15 minutes, then quick-release remaining pressure.
  5. Use an immersion blender to partially blend the soup (leave some beans whole for texture). Alternatively, remove 2 cups of soup, blend in a regular blender, then return to pot.
  6. Stir in lime juice and salt to taste. Adjust spice level with extra adobo sauce if desired.
  7. Serve hot with optional toppings like cilantro, avocado, or a dollop of sour cream.