Pressure Cooker Black Bean Soup

Made it as written. Agree with other reviewers that it is way too soupy. Reduce water by 1 cup. I ended up blending 2 cups of the soup to make it thicker. Also added cilantro.

I pretty much followed this recipe, except I soaked my beans overnight, and, borrowing from another recipe, I swapped out half the water for chicken stock. I also ground my coriander seeds instead of using them whole. The result was incredible!!!

This was outstanding. Doubled the cumin, and chorizo and added 2TB of better than bouillon. Threw in some frozen corn at the end and served with cornbread. Fantastic.

I follow this recipe, except I reduce the water to 6 cups and skipped the chorizo. Very good black bean soup, I've made this many times. Oh, I also sauteed half a chopped jalapeno with the onions and use an immersion blender. Pulse until 3/4 of the beans are smooth, and simmer 5-10 more minutes and it will thicken up nicely. Top with whatever you like; avocado, cilantro, scallion, pickled red onion, sour cream... enjoy.

For the first time cooking this recipe, I followed it closely including the avocado salsa. I only added creme fraîche when serving. It turned out great. Made great burritos the next day by adding rice, cheese and green onions. I didn't really taste the chorizo except for the spice kick it added, so next time I think I will omit it and compensate with more spices, plus use some broth instead of all water.

I substituted kielbasa for the chorizo and followed the rest of the recipe. The beans weren’t fully cooked in my instapot. After 30 minutes with 15 minutes natural release I had to put it back on high for another 10. So recommend trying 40 minutes if using an instapot. Next time I’ll had more heat (it was way too mild for me). Overall, a super tasty soup! Will make again and keep experimenting, including adding extra beans to blend some for a thicker version.

Excellent! For some reason, I decided to sauté the chorizo by adding it to the onions after they softened. The fat from the sausage infused the beans and left little pieces of chewy chorizo goodness. I cooked the beans under high pressure for 45 minutes and they were perfect.

This was great! After reading some comments from people who upped the seasoning, I went heavy-handed with it and also added a few dashes of smoked paprika, a tsp of dried shiitake powder and two chopped chilis in adobo. The beans cooked perfectly in 30 mins in the instant pot (I had just bought them and don’t have hard water.) It was indeed a lot of liquid, so I pulsed a little with an immersion blender. I’d reduce the liquid by at least 1 cup if you want thicker soup without having to blend.

We made this with soyrizo instead of chorizo. Threw in some carrots because I had them. Used the Instapot for 30 minutes on high with 15 minute release. I’d cook 40-50 minutes next time to get a less firm bean. It was delicious. Love the salsa.

I used the Instant Pot, and next time I would cook the beans for 35 minutes. Instead of making the salsa, I microwaved a can of Ro-Tel diced tomatoes with chiles, and served that with sliced avocado, sour cream, chopped cilantro, and lime wedges. Delicious.

Agree with the other notes… it’s too much liquid. I used 4 cups vegetable broth and added 1/2 cup water and some wine. For the spices, I used harissa instead of chili powder. A few pulses with the immersion blender and some time to cool, really thickened the soup up and gave a great texture!

This turned out AMAZING. I had no chorizo so I used leftover Christmas ham. No chile powder so I ground up some dried chiles. I added some chicken base. SO GOOD. I’m not a fan of black beans but these turned out creamy and delicious.

Very flavorful: between a very sharply seasoned chorizo, and the 1 TBsp of ground chili powder, it might be too much spice for some diners. The salsa helps, though. For use in an Insta-Pot, take the cooking time up to 60 minutes on HIgh pressure. Note that, if using fresh (uncooked) chorizo, it will render into a creamy texture without distinct lumps; no harm in it though. If you wish to use a more flavorful base than plain water, use a cup or so of Fergus Henderson's Trotter Gear (NYT Cooking).

I have used this recipe multiple times and it is now my go to 'jumping off' black bean soup recipe for the instant pot. This last go round I used 4 cups of turkey stock (from our thanksgiving bird) and 1.5 cups of water. I double the spices and add cayenne, as well as use more chorizo. As others have noted, cooking for 40 minutes under pressure yields more consistent results. I puree till it is somewhat smooth but still has some texture. Next time I will reduce liquid by another 3/4 cup or so.