Healthy & Delicious Instant Pot Black Bean Soup Recipe | Healthy Pressure Cooker Recipe
Welcome to my channel! It's been a while since I've done a recipe video, so to make up for it, I'm bringing you this incredible healthy and delicious Instant Pot Black Bean Soup. The original recipe is from Taste of Home, and I've made a little extra healthy with some added protein. This Pressure Cooker Black Bean Soup recipe is a real crowd pleaser, even my picky kids will eat BOWLS of this healthy black bean soup. Please let me know if you are going to give this healthy black bean soup a try!
Original Recipe from Taste of Home:
**Note: I am allergic to whole onion and garlic, so I replace the onion with onion powder and omit the garlic completely. I also add tomato paste so that there is an additional flavor, since I do omit the garlic.
Macros for 1.5 Cups Soup + 51 grams plain Greek Yogurt + 21 grams Fat-free cheddar cheese:
465 Calories
7g Fat
54g Carbs
12g Fiber
23g Protein
*Macros for soup by itself are included on the original Taste of Home Recipe (see link above)
*8QT Pioneer Woman Instant Pot LUX:
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HOW TO COOK BEANS IN THE INSTANT POT
MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
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*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
Black Bean Soup in the Instant Pot
Black Bean Soup in the Instant Pot
(or any pressure cooker)
My model of instant pot is Duo:
Serves 8
For the soup:
3 Tbsp olive oil
1 diced yellow onion
1 minced garlic clove
2 tsp Spanish smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 Lb rinsed dry black beans
7 cups water
bay leaf
2 Tbsp tomato paste
2 Tbsp butter
1 tsp pomegranate molasses or balsamic vinegar
salt to taste
Set the instant pot on sauté / normal setting. Add the oil, onions and a generous pinch of salt. Cook stirring occasionally until onions are translucent and golden. Add the garlic, cumin, coriander, paprika, and a pinch of cayenne. Cook stirring often until very aromatic, about 5 min.
Add the beans, bay leaf, and water. Season to taste with salt. Seal the pot and cook on high pressure for 30 minutes. Let the pressure drop naturally (this will take another 30-60 minutes).
Puree about a 1/3 of the soup in a blender together with tomato paste and butter and return back to the pot. Add more water as needed to get the thickness you want. Taste and adjust for salt and acidity (any sour ingredient like balsamic vinegar or pomegranate molasses will help with acidity).
Serve with sour cream, tortilla chips, scallions, cilantro, or the toppings of your choice.
For avocado cream:
1 large avocado
1 Tbsp lime juice
1/3 cup sour cream
2 Tbsp water
Salt to taste
Puree everything in a blender or food processor.
Daniel Gritzer's black bean soup:
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Safely Canning Your Own Soup Recipes
Many of us have our own favorite soup recipes we make at home, but what if we could safely can them to include in our food storage? The USDA has provided guidelines for doing just that, which provides lots of variability. Join us to learn what the guidelines are as we make our own recipe of Black Bean Soup.
USDA Canning Your Own Soup Recipe link:
Other videos you might like--
Pressure Canning Tomato Bisque Soup:
Pressure Canning Split Pea Soup and Ham:
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Instant Pot Plant Based Vegan Black Bean Soup
This Plant Based Vegan Black Bean Soup is the perfect recipe to make in an Instant Pot. It is simple enough to put all the ingredients into the Instant Pot in the morning, program to start a couple hours before you get home and you will have a hot, comforting, nutritious soup ready and waiting for you when you get home from work.
Recipe:
Original Recipe:
Rancho Gordo Beans:
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#plantbasedcooking #vegan #plantbased
Black Bean Soup
#pressurecooker #blackbeansoup #philviestory
Recipe for pressure cooker:
1 cup black beans
1 cup pork rib (blanched)
1 bulb garlic
1 handful red dates
2-3 slices ginger
1 1/2 tsp salt
3L water
1. Put everything into pressure cooker.
2. Use soup/bean mode. Set to 50mins. Let it run.
3. After done, use open lid cooking for 5-10 mins to enhance the flavours.
If you're using stove, you need to soak your black bean overnights or stir fry it till cracked before using it to cook soup. Boil the soup over 3hours.
Enjoy ~