Smokey Instant Pot Black Bean Soup
Black bean soup with smokey bacon and chipotle chilies topped with pickled onions. This rich soup makes a great starter or a meal on it's own.
Pin Recipe
Servings :6
Equipment
- Instant Pot
- Food Processor
- Immersion Blender
Ingredients
- 3 pieces Thick Cut Bacon
- 1 lb Dried Black Beans
- 2 Carrots
- 2 ribs Celery
- 3/4 Red Onion
- 4 Cloves of Garlic
- 2 Chipotle Peppers plus liquid from can
- 3 tsp Dried Oregano
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 8 cups Water or Stock
- Salt to taste
Pickled Onions
- 1/4 Red Onion
- 1/2 cup Apple Cider Vinegar
- 1/2 tsp Salt
- 1/2 tsp Sugar
Instructions
- Cut the carrots, onion, celery into 1 inch pieces and place in the food processor. Add garlic, chipotle peppers and some of the liquid from the can to the processor and pulse until finely chopped. (Depending on how spicy you like it you can add more or less chipotle peppers or liquid)
- Cut bacon into small pieces and cook in the instant pot on the saute setting. Once most of the fat is released, approximately 5 minutes, add the vegetable mixture from the food processor and stir. Turn off the saute setting and stir in the oregano, cumin and corriander and a big pinch of salt.
- Add the beans and water, or stock, and cook the soup on high pressure for 22 minutes. Release the pressure manually.
- While the soup is cooking, thinly slice 1/4 of a red onion. In a microwave safe bowl add the vinegar, sugar and salt. Heat the mixture until hot but not boiling. Add the onions and let them sit until ready to serve.
- Use your immersion blender to puree the soup until smooth. Taste and add more salt as necessary.
- Ladle soup into bowls and top with pickled onions.
Notes
You can also top the soup with sour cream, a lime crema, crushed tortilla chips and/or cilantro. This makes a meal on it's own or a great way to start taco night!
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