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+ servings

Instant Pot Black Bean Soup

by Jennifer


  • 2 tablespoons coconut oil
  • 2 cups chopped red onion, divided
  • 4 cloves garlic, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander
  • ½ teaspoon chili powder
  • 1 chipotle peppers in adobo sauce, chopped + 1 TB sauce
  • 3 tablespoons apple cider vinegar
  • 2 cups crushed fire roasted tomatoes
  • 4 cups vegetable or chicken broth
  • 1 pound dried black beans
  • 1 ½ teaspoons sea salt
  • ½ teaspoon pepper

Pickled Onions:

  • ½ cup water
  • ½ cup white vinegar
  • 1 tablespoon coconut sugar
  • 1 teaspoon sea salt
  • Set cooker to sauté mode. Add coconut oil, heat until melted and hot.
  • Add 1 cup red onion and garlic. Stir until onion is translucent, about 2 minutes.
  • Add cumin, coriander, and chili powder. Stir and cook 30 seconds.
  • Stir in chipotle pepper and adobo sauce, vinegar, crushed tomato, broth, and beans. Stir to mix all ingredients.
  • Set cooker to pressure cook mode on high for 40 minutes.
  • While soup is cooking, prepare pickled onions. Put remaining 1 cup red onions in a 1 pint canning jar (like Mason or Weck).
  • In a small saucepan, combine water, vinegar, sugar, and salt. Bring to a simmer and pour over onions in canning jar.
  • Let cool, use some for soup toppings and cover and refrigerate the rest for later.
  • When the soup in the cooker is finished, let the pressure release naturally for at least 5 minutes before using the instant release button. When pressure has been released, uncover, and stir in salt and pepper.
  • Ladle soup into serving bowls. I recommend topping with the pickled onions, avocado, coconut yogurt, pumpkin seeds, cilantro, and wedges of lime.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!