Instant Pot Black Beans & Mexican Cheese Soup

This soup is full meal soup, yet very healthy. It has the yummiest taste and all the nutrients which are good for us.

Instant Pot Black Beans & Mexican Cheese Soup
3.84 from 6 votes
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: black beans, Black Beans & Mexican Cheese Soup, butter, cream
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
  • 4 tbsp butter
  • 2 pinches pepper
  • 1 carrot chopped
  • 1 onion sliced
  • 3 garlic cloves
  • 1 can black beans
  • 3 tbsp tomato paste
  • Tortilla chips
  • 1/2 cup Mexican cheese shredded
  • 1/2 cup fresh cream
  • 4 cups water
  • 2 tsp salt
  • 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.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

1 thought on “Instant Pot Black Beans & Mexican Cheese Soup

  1. I’m not sure what happened here… I assumed 1 can of black beans meant a standard 19 oz can of black beans, but I ended up with a pot of hot water with some bean bits floating around. The bean water tasted like it would be good if it had turned out at least.

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