Dinner
Pressure Cooker Black Bean Soup at Home
Pressure Cooker Black Bean Soup– today I’m teaming up with Crock-Pot® to bring you this straightforward black bean Soup! No
- 8 servings
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
I’m back with another memorable Crock-Pot brand recipe and this one is GOOD! But first off- DID you know that Crock-Pot makes a pressure cooker? It’s called the Crock-Pot Express and it’s officially my new regular kitchen tool!
I have the 10 QT Crock-Pot Express Unfussy Steam Release Pressure Cooker which is great for preparing meals for larger groups. First off, cooking is made extra unfussy in this pressure cooker because it can ALL be done in this one pot and there’s no need to dirty dishes. Secondly, its size makes it great for large crowds and cooking so if you’re hosting/ attending a lot of parties this holiday season, I HIGHLY recommend picking one of these guys up!
And if you’re thinking to yourself “why would I need a pressure cooker when I already have a slow cooker!?” then I’ll tell you- the main reason that Worth keeping having both is because the pressure cooker cooks food SO FAST! In a slow cooker, this black bean soup would take AT LEAST 6 hours to cook but using the Crock-Pot Express, the recipe is done from start to finish in simply about an hour!
PLUS, you can sauté the veggies right in the pot of the pressure cooker using the saute function. Worth keeping it for that!
How to make Black Bean Soup in the pressure cooker:
AND on to the black bean soup! As I’ve hinted at a few times already, this soup is ridiculously straightforward to make. Start out by sauteeing the onion and peppers for a few minutes until they’re soft and then add in garlic and spices. Cook for one more minute before adding in the remaining ingredients and sealing the pressure cooker.
Set it to cook on manual high pressure for 40 minutes. It’ll take about 10-15 minutes to pressurize and then once it’s done cooking, you can carefully release the pressure which will take only a couple of minutes.
AND that’s it! Especially unfussy and SO ridiculously good. Because I like my soup creamy, I used an immersion blender to blend it all up. You can also do this in a stand blender but simply be careful when transferring the hot soup!
If you’re needing a great gift for your foodie friends and family, I highly recommend the Crock-Pot Express!! Pretty sure I’ll be gifting to a few people this holiday season:D You can check it out at target HERE!
The recipe
Pressure Cooker Black Bean Soup from the Pantry
Unfussy and savory Pressure Cooker Black Bean Soup!
- 8 servings
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
Ingredients
- 1 tablespoon of olive oil
- Medium white onion (diced)
- 1 Green bell pepper (chopped)
- 4 cloves of garlic (minced)
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 6 cups of broth (I used veggie broth)
- 1 pound of dried black beans
- 1 4.5 ounce can green chiles
- For garnish: cilantro (pico de gallo, avocado, lime wedges)
Method
- 1
On your pressure cooker, select the saute function and add in the olive oil. Once hot, sautee the onion and peppers for 5 minutes. Add in the garlic, chili powder, cumin, oregano, salt, and pepper. Cook for one additional minute.
- 2
Mix in the broth, dried beans, and green chiles. Set the pressure cooker to cook on manual HIGH pressure for 40 minutes. Mine takes about 10 minutes to pressurize before it starts to cook.
- 3
Once done cooking, carefully release the pressure which will take a few minutes.
- 4
If desired, use an immersion blender to blend the soup into a creamy consistency. This can also be done in a blender but be careful when transferring the hot soup.
- 5
Top with desired garnish and ENJOY!
