Today, we’re delving into the world of cozy soups with a vibrant twist. Our star dish? Sweet Potato Black Bean Soup, crafted to perfection in the Instant Pot. This recipe promises a delightful fusion of sweet and savory flavors, making it an instant favorite for your weekly meal rotation.
Favorite Meal Prep Equipment & Supplies
Instant Pot: When it comes to meal preparation methods, although I have a personal preference for using the Instant Pot, all recipes shared are suitable for stove-top cooking as well. When I opt for stove-top preparation, I typically utilize a 6.4 cups Dutch oven for soups. Both methods will have printable recipes available below to cater to different preferences.
Pyrex bundle: Before starting the cooking process, it’s recommended to gather and portion out all necessary ingredients, ideally completing some preparatory steps the night before to streamline the process. Using Pyrex containers not only makes storage easier but also doubles as a way to measure ingredients, reducing the need for repeated use of measuring cups. Furthermore, making sure the dishwasher is empty before starting helps speed up the cleanup after cooking.
Vegetable broth: In an effort to optimize cost-effectiveness, I have found purchasing vegetable broth cubes in bulk from online retailers such as Amazon to be a prudent alternative to carton-packaged broth. These cubes can be easily dissolved using an electric kettle and measuring cup set, providing a convenient solution for meal preparation. This equals $0.20 a cup.
16 oz. pint containers: For meal portioning, I suggest using 16 oz plastic pint containers, which provide an appropriate serving size without encouraging overconsumption. These containers, conveniently sold in packs of 50 on Amazon, are dishwasher-safe and freezer-compatible, providing versatile storage options.
This Instant Pot Sweet Potato Black Bean Soup is a testament to the magic of simple, wholesome ingredients coming together to create something truly spectacular. From its velvety texture to its rich flavor profile, every spoonful is a reminder of the joys of homemade cooking. So, fire up your Instant Pot and treat yourself to a bowl of comfort today!
Here are two ways to make the soup, either using the Instant Pot or on the stove top.
Sweet Potato Black Bean Soup: Instant Pot
Equipment
- 1 Instant Pot
Ingredients
- 2 cups frozen corn 15 oz. can
- 6 cups vegetable broth
- 2 cups black beans 15 oz. can
- 4 cloves garlic, minced
- 1 cup white onion 1/2 medium onion
- 4 cups peeled and chopped sweet potatoes 3 medium sweet potatoes
- 2 teaspoons ground cumin
- 1/4 teaspoon black pepper
Instructions
- Prep Work: Start by gathering and measuring all your ingredients. This ensures a smooth cooking process.
- Sauté Aromatics: Set your Instant Pot to Saute mode. Add diced onions and minced garlic along with ½ cup of vegetable broth. Sauté for about 2 minutes until they turn fragrant and translucent.
- Add Corn and Spices: Incorporate the frozen corn (or canned corn) into the pot and cook for an additional 2 minutes. Sprinkle in the ground cumin and black pepper, infusing the dish with warm, aromatic flavors.
- Combine Remaining Ingredients: Switch off the Saute mode. Now, add in the remaining ingredients: vegetable broth, black beans, and chopped sweet potatoes.
- Pressure Cook: Secure the lid on your Instant Pot. Select the manual mode and set the cooking time to 5 minutes at high pressure. Once the cooking cycle completes, allow a natural pressure release for 10 minutes. Then, carefully release the remaining pressure.
- Serve or Store: With the pressure released, open the lid and let the soup cool for about 5 minutes. Now, you have two options: Serve immediately, indulging in the comforting warmth and rich flavors. Or, if you're planning ahead, divide the soup into 5 pint-sized containers for convenient storage throughout the week.
Notes
Sweet Potato Black Bean Soup: Stovetop
Equipment
- 1 Stove
- 1 Soup Pot
Ingredients
- 2 cups frozen corn 15 oz. can
- 6 cups vegetable broth
- 2 cups black beans 15 oz. can
- 4 cloves garlic, minced
- 1 cup diced white onion 1/2 medium onion
- 4 cups sweet potatoes, peeled and chopped 3 medium sweet potatoes
- 2 teaspoons ground cumin
- 1/4 teaspoon black pepper
Instructions
- Prep Work: Begin by preparing all your ingredients. Chop the sweet potatoes, dice the onion, mince the garlic, and measure out the spices.
- Sauté Aromatics: Heat a large pot over medium heat. Add a splash of vegetable broth, then add the diced onions and minced garlic. Sauté for about 2 minutes until they become fragrant and translucent.
- Add Corn and Spices: Stir in the frozen corn (or canned corn) and cook for an additional 2 minutes, allowing the flavors to meld together. Sprinkle in the ground cumin and black pepper, stirring well to evenly distribute the spices.
- Incorporate Remaining Ingredients: Now, add the vegetable broth, black beans, and chopped sweet potatoes to the pot. Give everything a good stir to combine.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the sweet potatoes are tender.
- Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as fresh kale or sweet potato pasta. If you're planning ahead, divide the soup into 5 pint-sized containers for convenient storage throughout the week.
