35 min
Instant Pot Broccoli Cheddar Soup
Broccoli, carrots and potato pressure-cook into a velvety base, then real cheddar and half-and-half go in off pressure for a smooth family soup.
Photo: Glane23 / Wikimedia Commons · CC BY-SA 2.0
Instant Pot Family Dinners
Instant Pot Smoky Black Bean Soup with Lime Crema
Dry black beans, sweet pepper and warm spices become a velvety family soup with no soaking, finished with bright lime crema and crisp toast.
Directions
Check and rinse the beans
Spread the dry beans on a tray, discard any stones or damaged beans, then rinse in a fine-mesh colander. Do not soak them; the liquid and timing are calibrated for dry beans.
Sauté the aromatics
Select Sauté on a 6-quart electric pressure cooker. Add the oil, onion and bell pepper and cook for 5 minutes, stirring often. Add the garlic, cumin, oregano and smoked paprika and stir for 30 seconds. Cancel Sauté.
Deglaze and layer
Pour in 1 cup broth and scrape the base until no browned bits remain. Add the remaining 5 cups broth, rinsed beans, bay leaves and salt. Stir once. Keep the contents below the half-full line because beans expand and foam; do not double this recipe in a 6-quart cooker.
Pressure cook and release naturally
Lock the lid and cook on High Pressure for 35 minutes. Allow about 15 minutes to reach pressure, then let pressure release naturally for at least 20 minutes. If the valve remains raised, vent in short controlled pulses only when no foam appears. Stop if liquid sputters, wait, and never force the lid.
Blend to a spoonable texture
Open the lid away from your face and remove the bay leaves. Scoop out 2 cups beans with some liquid and blend until smooth, then stir back into the pot. Alternatively, pulse an immersion blender directly in the pot 5 or 6 times, leaving plenty of whole beans.
Make lime crema and serve
Whisk the sour cream with 1 tablespoon lime juice and 1 tablespoon water. Stir the juice of the remaining lime and half the cilantro into the soup. If needed, loosen with hot water 1/4 cup at a time and adjust salt. Ladle into bowls, add lime crema and cilantro, and serve with toast; keep hot sauce at the table.
Why this works
Why it worksSix cups of thin broth sit against a thoroughly deglazed base, creating dependable steam before the expanding beans begin to thicken the soup.
Why it worksA full natural release protects the valve from starchy foam and gives the bean centers time to become creamy without a soak.
Why it worksBlending only a portion provides body while preserving visible beans, and lime plus cool crema balance the earthy, smoky flavor.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on Amazon6-quart electric pressure cookerThe six-cup thin-liquid ratio, half-full limit and long natural release are written for this common family size.See current options →
Compare on AmazonFine-mesh colanderFine mesh keeps dry black beans contained while you rinse away dust and check carefully for small stones.See current options →
Compare on AmazonImmersion blenderA few controlled pulses thicken the soup while leaving plenty of whole beans for texture.See current options →
Swaps & notes
Easy swaps
- Use low-sodium chicken broth if the soup does not need to be vegetarian.
- Replace sour cream with unsweetened dairy-free yogurt for a vegan finish; check that it is pleasantly tangy before serving.
- For a chunkier soup, skip blending and mash 1 cup beans against the side of the pot with a wooden spoon.
Cook notes
- Older beans may remain firm longer. If they are not creamy after the stated cycle, add 1 cup hot water and pressure-cook 5 minutes more with a 10-minute natural release.
- Keep the shared pot mild and offer hot sauce, minced jalapeño or crushed red pepper only at the table.
- Total time includes approximately 15 minutes to pressurize and the full 20-minute natural release.
- Written for a 6-quart electric pressure cooker. Follow the minimum-liquid, fill-limit and venting instructions for your exact model.
- Beans and their liquid must stay below the half-full line; never cover the steam valve with a towel.
Storage
Cool in shallow containers within 2 hours and refrigerate for up to 4 days. Reheat on the stove, in the microwave or on Sauté with a splash of water until the center reaches 165°F. Freeze without crema for up to 3 months; thaw overnight in the refrigerator.
Questions
Do I really need to skip soaking the beans?
Yes for this version. Soaked beans need less liquid and a shorter pressure cycle, so using them unchanged would make the soup thin and the beans overly soft.
Why are my black beans still firm?
Bean age and hard water are the usual causes. Add hot water if the pot looks dry, pressure-cook 5 minutes more and allow another 10-minute natural release; add extra acid only after the beans soften.
Can I quick-release black beans?
Do not immediately quick-release them. Foamy bean liquid can surge through the valve. Use the stated 20-minute natural release and controlled pulses only after the vent stays quiet.
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Instant Pot Smoky Black Bean Soup with Lime Crema
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1. Check and rinse the beansSpread the dry beans on a tray, discard any stones or damaged beans, then rinse in a fine-mesh colander. Do not soak them; the liquid and timing are calibrated for dry beans.
2. Sauté the aromaticsSelect Sauté on a 6-quart electric pressure cooker. Add the oil, onion and bell pepper and cook for 5 minutes, stirring often. Add the garlic, cumin, oregano and smoked paprika and stir for 30 seconds. Cancel Sauté.
3. Deglaze and layerPour in 1 cup broth and scrape the base until no browned bits remain. Add the remaining 5 cups broth, rinsed beans, bay leaves and salt. Stir once. Keep the contents below the half-full line because beans expand and foam; do not double this recipe in a 6-quart cooker.
4. Pressure cook and release naturallyLock the lid and cook on High Pressure for 35 minutes. Allow about 15 minutes to reach pressure, then let pressure release naturally for at least 20 minutes. If the valve remains raised, vent in short controlled pulses only when no foam appears. Stop if liquid sputters, wait, and never force the lid.
5. Blend to a spoonable textureOpen the lid away from your face and remove the bay leaves. Scoop out 2 cups beans with some liquid and blend until smooth, then stir back into the pot. Alternatively, pulse an immersion blender directly in the pot 5 or 6 times, leaving plenty of whole beans.
6. Make lime crema and serveWhisk the sour cream with 1 tablespoon lime juice and 1 tablespoon water. Stir the juice of the remaining lime and half the cilantro into the soup. If needed, loosen with hot water 1/4 cup at a time and adjust salt. Ladle into bowls, add lime crema and cilantro, and serve with toast; keep hot sauce at the table.