This Instant Pot Chipotle Black Bean Soup is a comforting and protein-packed dish that’s easy to prepare and bursting with smoky, spicy flavor. Made with dried black beans and spiced with chipotle peppers, chili powder, and cumin, it’s a versatile recipe that can be adjusted to suit your preferred level of heat and spice.
One pound of dried black beans yields about 7 cups of cooked beans, making this soup economical and perfect for feeding a crowd. Serve it as is or get creative with toppings like shredded vegan or low-fat cheddar, sour cream, cubed avocado, green onions, and fresh cilantro for a customizable, delicious meal.
If you have Kidney Disease, this is a perfect recipe if you don’t have any potassium restrictions and you are trying to add more plant based protein into your diet. Make it for a family dinner on a Meatless Monday. If you have Kidney Disease and are on a potassium restriction you’ll have to stick with small serving or avoid this one. Read more about potassium in kidney disease.
Dr. Blake’s Top Tip: For a smoother consistency, blend the soup using an immersion blender or a traditional blender, leaving some beans whole for texture. This soup pairs wonderfully with Homemade Tortilla Chips or a simple green salad for a complete, satisfying meal. Enjoy leftovers the next day—the flavors only get better!
- Yield: 10 Cups
Ingredients
1 tablespoon extra virgin olive oil
1 onion, chopped
1 celery stalk, chopped
3 cloves garlic, minced
2 chipotle chile peppers in adobo sauce, chopped
1 teaspoon chile powder
1 tablespoon cumin
1 teaspoon dried oregano
5 cups low sodium vegetable broth
2 cups water
1 bay leaf
1 pound dried black beans, rinsed and picked through for debris
Shredded, low fat or vegan cheddar cheese, for serving, optional
Low fat or vegan sour cream, for serving, optional
Avocado, cut into cubes, for serving, optional
Green onion, sliced, for serving, optional
Fresh cilantro leaves, for serving, optional
Instructions
1 Add the olive oil and onions to an Instant Pot, using the saute setting,cook the onions until softened, about 3 minutes. Add the celery and saute until onions are translucent and celery softens, about 5 minutes, being careful not to brown. Add the garlic, chipotle peppers, chile powder and cumin to the pot and cook for another 2 minutes, allowing the spices to toast and the garlic to become fragrant. Add the oregano, vegetable broth, water, bay leaf, and black beans to the pot, stir well.
2 Place the lid on top and seal the vent. Cook on high pressure for 45 minutes and then allow pressure to naturally release, remove the bay leaf.
3 Using an immersion, stick blender, or transfer to a blender, blend the beans to desired consistency. Serve with assorted toppings, if desired.
Notes
This is a higher potassium recipe because the black beans contain a lot of potassium.
1 cup = 1 serving
- High Potassium
- Low Sodium
- Low Added Sugar
