Sweet Potato Black Bean Soup: Instant Pot
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.
Servings 5 pints
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
Whether enjoyed fresh or saved for later, this Sweet Potato Black Bean Soup is sure to delight your taste buds with its wholesome goodness. This soup would be great with fresh kale or sweet potato pasta.