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Mexican Black Bean Soup (Instant Pot)
Jon Simon

Mexican Black Bean Soup (Instant Pot)

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A filling, naturally gluten-free black bean soup with fire-roasted tomatoes, warm Mexican spices, and a bright finish of lime. A satisfying meatless bowl ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
 
 

  • 2 cans (15 oz each) black beans drained and rinsed
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 1 red bell pepper chopped
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 lime juiced
  • salt and pepper to taste

Equipment

Method
 

  1. Set the Instant Pot to saute mode and heat the olive oil. Add the onion, garlic, carrots, and bell pepper and saute for 5 minutes until the vegetables soften.
  2. Add the cumin, chili powder, and oregano and stir for 30 seconds.
  3. Add the black beans, fire-roasted tomatoes, and vegetable broth. Stir to combine.
  4. Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Allow a natural release for 10 minutes, then quick release the remaining pressure.
  5. Stir in the lime juice and adjust the seasoning with salt and pepper to taste.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 37gProtein: 11gFat: 3gSodium: 580mgFiber: 11g

Notes

Net carbs: 26g per serving (37g total carbs minus 11g fiber).
Substitutions: Naturally gluten-free. Top with diced avocado, fresh cilantro, or tortilla strips to customize each bowl.
Storage: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Reheating: Warm on the stovetop, adding a splash of broth to loosen, and finish with a fresh squeeze of lime.

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