Black bean soup is a hearty and flavorful comfort food, especially for chilly days. It is vegan, gluten-free, and can be made in an instant pot without soaking the beans. Check out this no-soak instant pot black bean soup made without oil.
Put all the ingredients into the instant pot liner.
Close and lock the instant pot lid with the pressure valve in sealing position.
Pressure cook on high for 25 minutes. (turn 'keep warm' setting on)
Allow the pressure to release naturally for 10 minutes.
Remove the remaining pressure manually by moving the pressure valve in the venting position.
Remove and discard the bay leaf.
With the immersion blender, apply a few quick pulses and blend the soup to make it creamy and smooth.
While serving add a few drops of lime juice.
Notes
If the beans are old it can take longer to cook, if they are not well cooked, you can pressure cook them for additional 10-15 minutes.
Some brands of black beans have taken longer to cook well and up to 45 minutes of pressure cooking.
Soaked beans - Black bean soup is made quicker with soaked beans as it takes much less time and gets cooked in just about 12 minutes in the instant pot.
Canned beans - Add 1 can of well-rinsed beans and pressure cook for 5 minutes. Let the pressure release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure release knob to the venting position.