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–+ servings
Instant Pot Black Bean
Jon Simon

Instant Pot Black Bean and Rice Soup

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One pot, dried beans, dried rice, no pre-soak — cumin and oregano carry the flavour in this hearty vegetarian soup loaded with 12g of fibre per serving.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
 
 

  • 2 cups dried black beans sorted and rinsed, no soaking
  • 1 cup long-grain white rice
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 8 cups vegetable broth low-sodium preferred
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper

Equipment

  • 1 6-quart Instant Pot
  • 1 cutting board
  • 1 Sharp Knife
  • 1 Colander
  • 1 Wooden spoon
  • 1 Ladle
  • Freezer-safe storage containers

Method
 

  1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, garlic, carrots, celery, and bell pepper and sauté for about 5 minutes until the vegetables soften.
  2. Add the cumin and oregano and stir for 30 seconds to bloom the spices.
  3. Add the black beans, rice, bay leaves, salt, pepper, and vegetable broth. Stir to combine.
  4. Lock the lid, set the valve to sealing, and pressure cook on high for 30 minutes.
  5. Allow a natural pressure release for 15 minutes, then carefully quick-release any remaining pressure.
  6. Remove the bay leaves. Taste and adjust seasoning before serving. The soup thickens as it cools.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 58gProtein: 15gFat: 4gSaturated Fat: 1gSodium: 680mgFiber: 12gSugar: 5g

Notes

Net carbs: 46g per serving (58g total carbs minus 12g fibre).
Canned bean substitution: If using two 15-oz cans of black beans instead of dried, reduce the broth by 2 cups and the pressure cook time to 8 minutes.
Storage: Refrigerator up to 5 days, freezer up to 3 months. Leave 1 inch of headspace in containers.
Reheating: Thaw overnight in the fridge. Reheat on the stovetop with extra broth or water to reach the desired consistency — the rice and beans will have absorbed liquid in storage.

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