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Black bean soup in white bowl with Instant Pot.

Instant Pot Black Bean Soup

Cook black beans, sweet potatoes, and spicy chipotle peppers to make this hearty, plant-based soup in the Instant Pot.
Course dinner, lunch, Soup
Cuisine gluten-free, Mexican-inspired, vegan
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 people
Author Stephanie McKercher, RDN

Ingredients

Tortilla Strips:

  • 8 6-inch corn tortillas, cut into strips
  • 1 tablespoon grapeseed oil or oil of choice
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Salt

Black Bean Soup:

  • 2 tablespoons grapeseed oil
  • 1 cup diced onion
  • 2 medium sweet potatoes, diced (about 2 ¾ cups)
  • 2 carrots, diced (about 1 cup)
  • 6 cloves garlic, chopped
  • 4 chipotle peppers in adobo sauce, chopped
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 1 pound dry black beans (2 cups)
  • 4 cups vegetable broth
  • 3 cups water
  • Salt and pepper

Optional toppings:

  • Cilantro
  • Chopped green and red onions
  • Lime wedges

Instructions

Prepare the Tortilla Strips:

  1. Preheat oven to 375 degrees Fahrenheit. Gently stir corn tortilla strips, grapeseed oil, lime juice, chili powder, and salt until evenly coated. Spread tortilla strips in a single layer on a baking sheet. (Cook in batches if necessary.) Transfer baking sheet to the center rack of the oven and bake 10 minutes, stir, and bake an additional 5 minutes (15 minutes total), or until the tortilla strips are golden brown and crispy. Remove the baking sheet from the oven and cool tortilla strips on a wire rack until ready to serve. Tortilla strips will continue to crispen as they cool.

Prepare the Black Bean Soup:

  1. Set Instant Pot to sauté and pour in the grapeseed oil. Stir in the onions and cook 5 minutes, or until translucent. Stir in sweet potatoes, carrots, garlic, chipotle peppers in adobo sauce, cumin, and oregano, and cook 5 minutes. Stir in black beans, vegetable broth, and water. Close and lock the lid according to the manufacturer’s instructions. Set the Instant Pot to pressure cook on high for 1 hour.
  2. Once cooked, release the pressure according to the manufacturer’s instructions. Once all of the steam is released, unlock and remove the lid.
  3. Carefully ladle about 3 cups of the soup into a blender container. Cover and blend on high 15 seconds, or until smooth. Pour the blended soup back into the Instant Pot and stir until evenly mixed. (If you have an immersion blender, you can also blend directly in the Instant Pot.) Taste the soup and season with salt and pepper as needed.

Serve:

  1. Divide the soup between bowls and top with tortilla strips, cilantro, chopped green and red onions, and lime wedges if desired.

Recipe Notes

Instant Pot settings may vary depending on the model. Follow the manufacturer’s instructions.

 

Meal Prep and Storage: You can make this soup up to a week in advance. Store leftovers in an airtight container and refrigerate up to 7 days. Store tortilla strips separately in an airtight container at room temperature up to 7 days.