Black Bean Soup Recipe – Jalapeño & Chipotle Instant Pot Soup

Last Updated on 2 months by Neha Deshmukh

Black Bean Soup Recipe – Jalapeño & Chipotle Instant Pot Soup

Introduction

Okay, friends, let me tell you about this soup. It’s a total lifesaver on busy weeknights, and honestly, it’s become a bit of a comfort food staple in my house. I first made this when I was craving something warm, flavorful, and a little bit spicy, and it’s been a hit ever since! This Instant Pot black bean soup is packed with smoky, savory goodness, and it’s surprisingly easy to whip up. Get ready for a bowl of happiness!

Why You’ll Love This Recipe

This isn’t just any black bean soup. It’s quick, thanks to the Instant Pot, and bursting with flavor from the jalapeño, chipotle, and ancho chile powders. It’s also super versatile – you can adjust the spice level to your liking and customize the toppings to create your perfect bowl. Plus, it’s a fantastic way to get a hearty and healthy meal on the table in under an hour.

Ingredients

Here’s what you’ll need to make this amazing soup:

• 1 tablespoon avocado oil
• 1 small red onion, chopped
• 1 jalapeño, de-seeded & chopped
• 5-6 garlic cloves, chopped
• 1 medium red pepper, chopped
• 2 (15 oz) cans black beans, drained & rinsed (about 425g each)
• 14.5 oz can diced tomatoes, pureed (about 411g)
• 1 cup salsa (about 240ml)
• 1 cup sweet corn (about 150g)
• 1 teaspoon cumin powder (about 5g)
• 0.5 teaspoon smoked paprika (about 2.5g)
• 0.5 teaspoon ancho chile pepper powder (about 2.5g)
• 0.25 teaspoon red chili powder (about 1.25g)
• 0.25 teaspoon chipotle powder (about 1.25g)
• 1 tablespoon tomato paste (about 15g)
• 2.5-3 cups vegetable broth (about 600-720ml)
• 1 teaspoon salt (about 6g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this soup.

• Ancho Chile Powder & Chipotle Powder: Don’t skip these! They add a beautiful smoky depth that really makes the soup special. Ancho is mild and fruity, while chipotle brings a bit of heat.
• Salsa Choices: The type of salsa you use will impact the flavor. I usually go for a medium-heat salsa verde for a brighter, fresher taste. But feel free to experiment! A roasted tomato salsa would also be delicious. Regional variations are great here – use what you love.
• Vegetable Broth: Using a good quality vegetable broth makes a big difference. Homemade is best, of course, but a low-sodium store-bought broth works well too. It’s lighter and healthier than chicken broth, and really lets the other flavors shine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the “sauté” button on your Instant Pot. Add the avocado oil, chopped red onion, jalapeño, garlic, and red pepper. Sauté for 3-4 minutes, until everything is softened and fragrant.
2. Add the drained and rinsed black beans, pureed tomatoes, salsa, sweet corn, cumin powder, smoked paprika, ancho chile pepper powder, red chili powder, chipotle powder, and tomato paste. Give everything a good stir to combine.
3. Pour in the vegetable broth and add the salt. Stir one last time.
4. Seal the lid on the Instant Pot and set it to pressure cook on high for 10 minutes.
5. Once the cooking time is up, let the pressure release naturally. This usually takes about 15-20 minutes.
6. Carefully open the lid and give the soup a stir. If you prefer a smoother soup, you can use an immersion blender to partially blend it – I like to leave some chunks for texture.

Expert Tips

• Don’t be afraid to taste and adjust the seasoning! Everyone’s palate is different.
• If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
• For a richer flavor, try adding a bay leaf during the pressure cooking process. Remember to remove it before serving!

Variations

• My Family’s Favorite: My kids love it when I add a little bit of cream cheese at the end for extra creaminess.
• Spicy Kick: My friend, Priya, swears by adding a pinch of cayenne pepper for an extra fiery kick.
• Hearty Addition: A handful of chopped spinach or kale stirred in during the last few minutes of cooking adds extra nutrients.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your vegetable broth is vegan-friendly.

Spice Level Adjustment

• Mild: Reduce the jalapeño to half, and omit the chipotle and red chili powder.
• Medium: Use the recipe as written.
• Hot: Add an extra jalapeño, increase the chipotle powder to 1/2 teaspoon, and add a pinch of cayenne pepper.

Festival Adaptations

While not traditionally an Indian dish, this soup would be a lovely addition to a Diwali spread, offering a comforting and flavorful counterpoint to the richer, sweeter dishes. It could also be served during Lohri, paired with makki di roti (cornbread).

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Just be sure to check the label on your salsa and vegetable broth to ensure they are also gluten-free.

Serving Suggestions

This soup is amazing on its own, but it’s even better with toppings! I love to serve it with:

• Diced avocado
• Fresh cilantro
• Sliced jalapeños
• Lime wedges
• Crispy tortilla strips (recipe below!)
• A dollop of vegan sour cream or plain yogurt (if not vegan)

Tortilla Strip Recipe: Cut corn tortillas into thin strips. Toss with a little avocado oil and salt. Bake at 400°F (200°C) for 12-15 minutes, or until golden brown and crispy.

Storage Instructions

• Refrigerator: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: This soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.

FAQs

Is this soup suitable for freezing?

Absolutely! It’s a great make-ahead meal.

Can I make this soup ahead of time?

Yes, you can! You can make the soup up to 3 days in advance and store it in the refrigerator.

What kind of salsa works best in this recipe?

I prefer a medium-heat salsa verde, but feel free to use your favorite!

Can I adjust the thickness of the soup?

Definitely. If you want a thicker soup, blend more of it. If you want a thinner soup, add more vegetable broth.

What are good substitutions for vegetable broth?

You can use water with a vegetable bouillon cube, or even a light chicken broth if you’re not vegetarian.

How can I make this soup even spicier?

Add more jalapeño, chipotle powder, or a pinch of cayenne pepper!