Go Back
- 1 cup dried black beans, rinsed and soaked overnight - 1 tablespoon olive oil - 1 medium onion, diced - 1 bell pepper (red or yellow), diced - 2 medium carrots, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1-2 chipotle peppers in adobo sauce, minced - 6 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - Salt and pepper to taste These ingredients form the base of your soup. Dried black beans provide a creamy texture. Olive oil adds richness. The onion, bell pepper, and carrots bring sweetness and color. Garlic enhances the flavor, while cumin and smoked paprika give depth. Chipotle peppers add a lovely heat. - 1 teaspoon lime juice - Fresh cilantro, for garnish - Avocado slices, for serving - Sour cream or Greek yogurt, for serving These optional ingredients can elevate your soup. Lime juice adds brightness. Fresh cilantro brings a fresh taste. Avocado slices add creaminess, making each bite delicious. Sour cream or Greek yogurt can add a tangy finish. - Alternatives for black beans: You can use canned black beans. Just rinse them and reduce cooking time. - Options for low-sodium broth: Look for low-sodium vegetable broth to keep it healthy. - Non-dairy alternatives for toppings: Use coconut yogurt instead of sour cream for a vegan option. By choosing substitutes, you can adjust the recipe to fit your taste or dietary needs. - Soaking black beans: Start by rinsing 1 cup of dried black beans. Then, soak them overnight in water. This step helps soften the beans and cuts down on cooking time. - Dicing vegetables: Dice 1 medium onion, 1 bell pepper (red or yellow), and 2 medium carrots. Make sure the pieces are small for even cooking. Mince 3 cloves of garlic for great flavor. - Setting up the Instant Pot: Plug in your Instant Pot and set it to 'Sauté' mode. Add 1 tablespoon of olive oil and let it heat up. - Sautéing the aromatics and spices: Add the diced onion and cook until it looks clear, about 3-4 minutes. Stir in the garlic, bell pepper, and carrots. Cook for another 2-3 minutes. Then, add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1-2 minced chipotle peppers. Stir everything for about a minute to wake up the spices. - Adding liquids and beans: Pour in 6 cups of vegetable broth. Add the soaked black beans and 1 can of diced tomatoes with juices. Stir well to combine all the ingredients. - Pressure cooking time and release method: Close the Instant Pot lid and set the valve to 'Seal'. Select 'Manual' or 'Pressure Cook' on high pressure for 30 minutes. After cooking, let the pressure release naturally for 10 minutes. Then, carefully switch the valve to 'Venting' to release any leftover pressure. Open the lid and add 1 teaspoon of lime juice. Season with salt and pepper to taste. For a smooth soup, blend a portion with an immersion blender. Serve hot, garnished with fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if you like. Enjoy your delicious, homemade Chipotle black bean soup! To make your soup just right, start with spice levels. If you want more heat, add more chipotle peppers. Start with one for a mild kick, then taste and add more if needed. Blending can change the soup’s feel. For a smooth texture, use an immersion blender to blend part of the soup. This tip makes a big difference in how creamy it feels. You might want to use different bean types. If using canned black beans, cook for just 10 minutes. This saves time and still gives great flavor. If you want to make a bigger batch, double the beans and broth. Just keep the cooking time the same. This way, you have more to enjoy or share. This soup pairs well with rice or cornbread. Both make great sides and add texture. For a fun twist, serve the soup in bread bowls. This adds flavor and makes it a unique meal. {{image_2}} If you want a vegetarian or vegan soup, just swap chicken broth for vegetable broth. This keeps the flavor rich and tasty. You can also add more vegetables. Try zucchini, corn, or sweet potatoes. They add color and nutrients to your soup. To change the flavor, mix in different spices or herbs. Add thyme, oregano, or even a bit of cinnamon for a warm touch. If you like heat, toss in more chipotle peppers or jalapeños. Start slow and taste as you go to find your perfect heat level. You can make this soup ahead of time. It freezes well too! Just let it cool and store in airtight containers. It can last up to three months in the freezer. Pair it with rice, quinoa, or tortillas for an easy meal prep. You can also add this soup to burritos or tacos for a fun twist. To store your soup, use airtight containers. Glass containers work well. They keep the soup fresh and are easy to clean. You can store the soup in the fridge for about 4-5 days. Just let it cool first before sealing. For reheating, the best method is using the stove. Pour the soup into a pot and warm it over medium heat. Stir often to prevent sticking. You can also use the microwave, but make sure to cover the bowl to avoid splatters. If the soup seems thick, add a splash of broth or water to keep it smooth. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. The soup can stay in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove for the best results, adding a bit of broth if needed. Yes, you can use canned black beans. Just drain and rinse them before use. Reduce the cooking time to about 10 minutes. You don't need to soak them since they are already cooked. Adjust the liquid by using about 4 to 5 cups of broth. This helps keep the soup from being too watery. To boost the heat, add more chipotle peppers. You can also add a pinch of cayenne pepper. If you like fresh heat, try adding diced jalapeños. For a smoky flavor, use smoked paprika. Start with a small amount and taste as you go. Yes, this recipe is gluten-free! All the ingredients are safe for those who avoid gluten. Be sure to check your broth label. Some brands may add gluten. Stick with vegetable broth or make your own for extra safety. This blog post covered all you need to make Instant Pot chipotle black bean soup. We explored both essential and optional ingredients, plus tips for substitutions. You learned how to prepare and cook the soup step by step, ensuring great flavor and texture. Lastly, we shared storage tips and answered common questions. Experiment with variations and enjoy this delicious dish anytime. Your taste buds will thank you!

Instant Pot Chipotle Black Bean Soup

Discover the ultimate comfort food with this Instant Pot Chipotle Black Bean Soup! Packed with rich flavors and healthy ingredients like black beans, fresh veggies, and a spicy kick from chipotle peppers, it's perfect for any occasion. Quick and easy to make, it brings warmth and satisfaction to your table in under an hour. Dive into this delicious recipe and elevate your weeknight dinners—click to explore and savor each bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup dried black beans, rinsed and soaked overnight

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or yellow), diced

2 medium carrots, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1-2 chipotle peppers in adobo sauce, minced (adjust for spice preference)

6 cups vegetable broth

1 can (14 oz) diced tomatoes, with juices

1 teaspoon lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado slices, for serving

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Set the Instant Pot to 'Sauté' mode and add the olive oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes.

    Stir in the minced garlic, diced bell pepper, and carrots. Cook for another 2-3 minutes until the vegetables begin to soften.

      Add the ground cumin, smoked paprika, and minced chipotle peppers to the pot, stirring well to combine and cook for another minute to release the spices' aromas.

        Pour in the vegetable broth, followed by the soaked black beans and diced tomatoes with their juices. Stir everything together.

          Close the lid of the Instant Pot and set the valve to 'Seal'. Select 'Manual' or 'Pressure Cook' on high pressure for 30 minutes.

            Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.

              Open the lid and stir in the lime juice. Season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to blend a portion of the soup.

                Serve hot, garnished with fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if desired.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: Ladle the soup into bowls and sprinkle cilantro on top. Serve with a lime wedge on the side for an extra splash of flavor.