I added Black Bean Soup to my updated book, The Indian Slow Cooker, to showcase how you can ramp up taste and add nutrition in unexpected ways. I added cumin seeds and turmeric to a classic Mexican soup and an extra layer of flavor by roasting the jalapeno pepper and corn. Cumin is used quite a bit in Mexican cuisine, but turmeric is not. You'll find the slow cooker recipe on page 48 of my book. And now, I've made the same soup successfully in my Instant Pot.
Instant Pot Black Bean Soup with Tomatillo, Roasted Corn, and Jalapeno
Pressure Cooker Size: 3 quart or larger
Warm-Up: 19 minutes
Cook: 20 minutes
Cool Down: 10 minutes plus manual release time
TOTAL: 49 minutes plus manual release time
Makes: 8 cups
2 cups dried black beans, picked over and washed
2 teaspoons vegetable oil
1 small yellow or red onion, diced
5 cloves garlic, minced
1 medium carrot, diced (no need to peel)
1 tomatillo, husk removed and diced or 2 stalks celery, diced
2 jalapeno peppers, roasted and diced (keep seeds, membrane, and skin)
1 tablespoon cumin seeds, roasted and ground
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric powder
1 tablespoon salt
2 tablespoons Mexican hot sauce (any kind)
4 cups water
2 ears of corn, roasted and kernels removed (2/3 cup frozen)
1 lime, juiced, for garnish
1/4 cup fresh chopped cilantro, for garnish
1. Soak the beans in boiled, hot water for at least a half hour. Drain and discard the water. Set aside.
2. Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add the oil.
3. Once the oil is hot, add the onion, garlic, and bay leaf. Cook for 1 minute, stirring.
4. Add the carrot, tomatillo, and jalapeno. Stir and cook for 1 minute.
5. Press CANCEL. Add the cumin, black pepper, turmeric, and salt. Stir.
6. Add the drained beans, hot sauce, and water. Stir.
7. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until your panel reads HIGH. Adjust the cook time to 20 minutes.
8. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure and carefully open the lid.
9. Remove and discard the bay leaf. With a slotted spoon, take out about 1 cup of product. With an immersion or regular blender, process the remaining product until smooth. If using an immersion blender, you may need to tilt the pot, so the contents don't splash.
10. Put the cup of product back and add the corn, lime juice, and cilantro. Stir well. Serve piping hot in individual soup mugs or bowls and garnish with sliced avocado, crushed tortilla chips, grated cheese, and a dollop of sour cream.
Try This! Add some chicken or veggie sausage for an added layer of taste and texture.