Instant Pot Black Bean Soup Recipe Panera Copycat

Instant Pot Black Bean Soup Recipe Panera Copycat

This Black Bean Soup is the tastiest of all, and it’s super easy to make. Make it in the ready pot and have a hearty meal. Stove Top instructions included.

Equipment

• Instant Pot 6 liters or Mealthy Multipot
• Measuring Spoons, Measuring Cups, Mixing Spoons,
• Chopping board and knife
• kitchen colander
• Inner Pot
• kitchen spatula
• Handheld Blender
• Can opener

Ingredients

Canned Products

2 cans (15 ounces each) Black Beans Use low sodium or no sodium if desired
1 can (15 ounces) Diced Tomatoes Use low sodium or no sodium if needed
2 cups Vegetable Juice uses low sodium or no sodium if needed
2 tablespoons of cornstarch dissolved in 2 tablespoons of water

Fresh Products

1 medium onion finely chopped
4 Garlic Pods finely chopped
1 large carrot finely chopped
2 stalks celery finely chopped
1/2 large red bell pepper finely chopped

Oil and Spices

2 tablespoons Cooking Oil or Olive Oil
1 teaspoon thyme, dry
1 teaspoon of cumin powder
1/2 teaspoon Red Pepper Powder or Cayenne Powder
1/2 teaspoon smoked paprika
Tasting the Salt

Garniture

Finely Chopped Cilantro Leaves
Some Corn Tortilla Chips/Strips
optional lemon juice

Instructions

WATCH THE ATTACHED VIDEO FOR BETTER UNDERSTANDING.
Gather All Materials.
Prepare the Vegetables
Wash all vegetables in a colander. Chop them well. Make sure that all the vegetables you chop are the same size so that they are cooked equally. Set it aside.
Prepare Canned Ingredients
Open all cans with a can opener and set aside.
Making Black Bean Soup in a Ready Pot

1. Place the inner pot inside the Instant Pot and plug it in. Press the sauté mode and set on high for 10 minutes.
2. When HOT appears on the display, add oil. After a few seconds, add the onion, garlic and carrot to the pot.
3. Saute for 5 minutes until the onions soften. Then add all the other vegetables and the Oregano, Cumin powder, Smoked Paprika, Cayenne or Paprika Powder and Salt to the pot. Mix it well.
4. Now add canned Black Beans. DO NOT DRAIN BLACK BEANS. Use with liquid. Also add canned Diced Tomatoes and Vegetable Juice. To mix up. Cancel Saute Mode.
5. Dissolve the Corn Starch in little water and add this slurry to the pot. Place the cap and seal the valve. This step is optional. I was mixing the cornstarch liquids together and thickening them a little bit thicker than usual.
   Press the Pressure Cooking Mode and set the timer to HIGH for 10 minutes.
6. When the timer goes off, follow the QPR. Open the cover carefully.
7. Beat the soup several times with a hand blender. Mix it well. Some people like to pop it all and not leave beans behind. I like to just pop a little air to flavor chunky beans. It’s your choice to choose the texture you like.
8. Adjust salt or other seasonings to your taste. I always tend to make it a little more spicy and add more bitterness in the end for me.
9. Black Bean Soup is ready. It gets thicker as it sits over time. If it’s too thick for your liking, add more broth or water to your desired consistency.
10. Garnish with coriander leaves, corn tortilla chips, and lemon juice. Serve HOT alongside a thick piece of rustic bread.

Stovetop Instructions
For Stovetop Black Bean Soup, get a thick-bottomed Sauce Pan/Pot. Follow the instructions for the Instant Pot. Only thing is you may need to adjust/increase the Liquid in the stovetop recipe. Once the soup is ready, add the cornstarch and cook some more until all is mixed. Although the cornstarch slurry is an optional step.
Some other soups you might like from our blog –
Broccoli Cheddar Soup, Panera Corn Soup, Olive Garden Minestrone Soup, Poblano Cheddar Soup, Taco Soup, Mixed Bean Pepper, Hot and Sour Soup,
Wonton Soup, Wild Rice and Mushroom Soup and more.

notes

Is Black Bean Soup good for you?
yes absolutely yes. This soup is high in fiber, protein, and other vitamins. It is rich and creamy without any added cream. The melt in the mouth bean garnished with all the spices creates a delicious and healthy flavor profile.
Can I make Fat Free Bean Soup?
Yeah. Skip the sautéing part. Put everything together and cook. Or use vegetable broth or water for light sautéing and from there follow the rest of the recipe as is.
Can I control the Sodium in the Recipe?
You can always adapt the recipe to your personal taste. Opt for low-sodium or sodium-free canned goods to keep salt under control. Also, skip adding too much table salt in the recipe. If you can find potassium-based salt, use it.
Can I skip using Corn Starch in the recipe?
Although cornstarch binds the recipe and brings the texture together, however you choose, skip it. Blend the beans a little more than recommended in the recipe for that creamy texture.
How to store this Soup?
Very easy. Bring to room temperature. Store in airtight container. Willow.
How long will it last in the refrigerator?
It will keep well in the refrigerator for up to 1 week.
Can I double the recipe?
Yes easily. Just add the hot spices carefully.
Can I freeze it?
Beans can be easily frozen. Therefore, this soup is no exception. One small caveat, though, that freezing can change the texture of your soup once it’s thawed.