Instant Pot Black bean and Corn soup

Delicious Instant Pot Black Bean and Corn Soup with earthy flavors of black bean, creamy avocado and crunchy corn ready in just 21 minutes.

If you looking to use all the ingredients from the pantry and freezer and make delicious meals, then this is one of the recipes for you. I made this Black Bean and Corn Soup. This spicy soup is quick to make but tastes like it simmered all day. Best part is dump everything in Instant Pot and let it do the magic. Enjoy the earthy flavors of black bean, creamy avocado and crunchy corn with a soup served to satisfy - ready in just 21 minutes.

Yes, you can use dry black beans and no need of soaking. Pressure cook black beans on high for 30 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Then natural pressure will release after 20 minutes, it means let the beans rest in the pot for 20 minutes so that the steam can dissipate naturally.

You need to add 3 cups of water for every cup of dried black beans. If you are using a soaked bean, then reduce the pressure-cooking time to 9 minutes high pressure and natural pressure release after 15 minutes. 1 (15-ounce) can = 1 ½ cups cooked beans if you are using dried black beans.

How to make black bean and corn soup?

This recipe is inspired from rich comforting Mexican black bean soup, called sopa de frijol negro. However, it is different from that as it does not used blended black beans. To boost the flavor, I have used roasted poblano pepper and frozen corn kernels. If you want, you can use fresh corn. I made this soup vegan by adding vegetable broth. If you want, you can use chicken or any other broth.

Points to Remember while making this soup.

I used roasted poblano pepper which give more flavor compared to fresh poblano pepper also it will be easy to remove the waxy outer covering of poblano pepper easily when it is roasted.  If you do not want poblano pepper you can use serrano or jalapeno chili.

Make sure to use spices like cumin, oregano, and thyme. They will increase flavor greatly.

 I used celery and carrots along with black beans.  You can add potato to make it creamier.

I used cayenne pepper   you can use chipotle if you want to make it little more Spicer for less Spicer version use smoked paprika.

I used fresh avocado and cilantro you can add tortilla strips to make it crunchier soup.

You can double or triple this soup and freeze it for future use if you want.

This recipe works best with fresh corn and tomatoes at the height of the season.

If you are using canned beans you need to cook only for 6 minutes pressure cook in Instant Pot.

If you want you can add lemon juice, shredded Mexican cheese, low fat sour cream or nonfat plain Greek yogurt or Mexican crema.

If you like simple yet filling hearty soup, then try this recipe without any variations. It is good as it is. 

Print Recipe

5 from 7 votes

Instant Pot Black Bean and Corn soup

Delicious earthy flavors of black bean, creamy avocado and crunchy corn with a soup ready in just 21 minutes.

Prep Time5 minutes mins

Cook Time21 minutes mins

Total Time26 minutes mins

Course: Soup

Cuisine: Mexican

Servings: 3 servings

Calories: 281kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• 1 15 oz can black Beans
• 2 tablespoon olive oil
• ½ cup onions
• 2 cloves garlic
• 2 carrots
• 1 stick celery
• 1 Poblano pepper roasted
• 2 roma tomato chopped
• 2 tablespoons Tomato paste
• ½ cup corn frozen
• ½ teaspoon cumin powder
• ½ teaspoon oregano
• ½ teaspoon thyme
• ½ teaspoon red chili pepper/cayenne pepper
• ½ teaspoon salt
• 2 cup vegetable broth
• 2 tablespoon cilantro leaves
• 1 avocado

Instructions

• Using the Sauté setting, add olive oil then add the red Onion, celery, carrots, and garlic, and diced. cook the veggies for 1-2 minutes
• Next, add herbs (thyme, oregano and spices(cumin powder, chili powder), salt, tomato paste , tomato along with canned beans, frozen corn kernels.
• Then add vegetable broth and stir well.
• Cover and Seal the Pot, then set the pressure to Manual High for 6 Minutes.
• After natural pressure release of 15 minutes, open the lid.
• Pour into bowls, top with avocado and cilantro leaves and enjoy with hearty bread.

Video

Nutrition

Calories: 281kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Sodium: 1140mg | Potassium: 826mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8103IU | Vitamin C: 54mg | Calcium: 48mg | Iron: 2mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

For More Instant Pot Recipes 

Instant Pot Vegan Chocolate Bean Chili 

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.