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Instant Pot Black Beans & Mexican Cheese Soup
Course
dinner
Cuisine
American
Keyword
black beans, Black Beans & Mexican Cheese Soup, butter, cream
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
Calories
124
kcal
Author
Corrie
Ingredients
4
tablespoon
butter
2
pinches
pepper
1
carrot
chopped
1
onion
sliced
3
garlic cloves
1
can
black beans
3
tablespoon
tomato paste
Tortilla chips
½
cup
Mexican cheese
shredded
½
cup
fresh cream
4
cups
water
2
teaspoon
salt
Instructions
Turn on the instant pot and select sauté.
Add butter, garlic, onion, pepper, carrots in it. Stir well till onions gets softer.
Add black beans along with their juice.
Further add water, salt and tomato paste.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 5 minutes, release the pressure naturally through steam vent.
Add fresh cream, stir well till mixture becomes smooth.
Mix shredded cheese in soup.
Serve hot with fresh cream and tortilla chips.
Nutrition
Calories:
124
kcal