Comments on: Black Bean Soup | Instant Pot Recipe

By: Proxy Store

Proxy Store — Sat, 21 Mar 2026 01:05:27 +0000

This site was... how do I say it? Relevant!! Finally I have found something which helped me. Kudos!

By: Lynn

Lynn — Fri, 20 Nov 2020 02:10:01 +0000

Amazing soup!!!

By: evs

evs — Wed, 18 Nov 2020 12:23:05 +0000

This was a perfect light and satisfying soup! Appreciate this version, which is more liquid than the typical black bean soup - with all the flavour, less of the bulk. I happened to make it without bacon, bell pepper, cilantro, dried thyme or green scallions (for various reasons), sub'd the jalapeno for some unknown dried chili and only used 1 tsp of sea salt - and still came out delicious! Will definitely make again 🙂

By: Bob

Bob — Sun, 08 Nov 2020 12:16:46 +0000

If using canned black beans, cook for 10 minutes on high pressure, do natural release for 7 minutes and then quick release.

Chicken or vegetable broth/stock works, too. If using canned or boxed broth/stock, check for its sodium level and as necessary adjust the amount of salt called for in the recipe.

By: Liz Kline

Liz Kline — Thu, 15 Oct 2020 17:12:31 +0000

I would like to make this soup today. However, I’m using a pound of presoaked black beans. Do I use less liquid (I’ll be using chicken broth) since the beans have already absorbed a lot of water overnight? I’m having a dinner party with a couple who can’t have dairy, so black bean soup sounds like the perfect solution as an appetizer// salad, looking forward to your advice‼️😁

By: Ann

Ann — Sat, 25 Apr 2020 19:12:22 +0000

In reply to Carol. Yes, i completely forgot about the bay leaves and blended them up!

By: Marya Kowal

Marya Kowal — Tue, 24 Mar 2020 14:47:34 +0000

This was not only a great soup, but the advice was helpful for cooking other beans, too.

By: Carol

Carol — Sun, 01 Dec 2019 15:37:43 +0000

You are definitely my "go-to" recipe source. Love your stuff and love that I can trust the steps. I used this one as a basic template and then attempted to go off in a different direction, and it turned out well. I used adzuki beans that I had soaked overnight, skipped the bacon, green peppers and green onions and tried dried coriander instead of cilantro, because every time I buy cilantro it ends up as a soggy mess in the fridge - I can never get my timing for purchase and use synchronized. Also used jarred pickled jalapenos and minced garlic (I know, I know... but easy and no extra trip to store sometimes wins out). I wasn't sure about cook time with pre-soak so tried 30 min and it worked fine. I wanted a thicker soup, so used your trick from Texas Chili and crumbled up 6 corn tortillas after cooking and THEN blended. Perfect texture! But I did make a huge mistake - I used a box of chicken stock and didn't factor in that it was pre-salted. First taste was way too salty. I was able to recover with 2 packets of True Lemon and a tablespoon of balsamic vinegar but in the future, I'll skip the salt. Also, would like to experiment with making it spicy/hot. I think this would be nice with some more mouth heat. One thing you could help with is a reminder to remove bay leaves before blending.

By: URVASHI PITRE

URVASHI PITRE — Wed, 13 Jun 2018 23:44:26 +0000

In reply to Carla B. It’s a soup not those thick black beans, as I say in the post.

By: Carla B

Carla B — Wed, 13 Jun 2018 22:48:28 +0000

Too thin. Needs more beans and less water / stock.