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
Ingredients
  • 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
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.
This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

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.

Leave a Reply

Your email address will not be published. Required fields are marked *