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–+ servings

Joanie’s Pumpkin Black Bean Soup

Joanie Byrne Aliventi - Nutmeg Notebook
It uses simple pantry ingredients and takes only minutes to make in the Instant Pot pressure cooker. What’s not to love about that?
5 from 3 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • Pressure Cooker, Immersion blender

Ingredients
  

  • 2 cans black beans rinsed and drained
  • 1 14.5 oz can Muir Glen fire roasted diced tomatoes – no salt added
  • 1 15 oz canned pumpkin
  • 1/2 onion chopped
  • 4 small garlic cloves – or to taste
  • 3/4 teaspoon allspice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 4 cups low sodium vegetable broth

Garnish

  • Balsamic Vinegar to drizzle over the top

Instructions
 

  • Set Instant Pot to saute mode, using a small amount of the vegetable broth saute the onion and garlic for 2-3 minutes. Add the rest of the ingredients, give it a stir. Put the lid on and set it on high pressure for 5 minutes. Allow natural pressure release. Using an immersion blender, blend to desired consistency. The first time I made this I was using my new immersion blender which is far more powerful than my old one and I over blended it! So then I added an extra can of beans to give it some more body. We liked that so well that I have continued to do that. After the soup is in the bowl drizzle your favorite balsamic vinegar over the top. If you have any of the California Balsamic flavored vinegars use one of your favorites. I like the Sweet Heat on this one. Yum!

Notes

Serving Suggestion: Serve with a big bowl of Chopped Salad on the side. We like to add brown rice or dice cooked potato in the bottom of the bowl before we ladle the soup on top. Then drizzle it with a plain or flavored balsamic vinegar.
Notes: A double batch of this recipe will fit nicely in the 8 qt Instant Pot. If you have the 6 qt Instant pot you can double the recipe but hold out 2 cans of beans and add them after it has cooked. We like to add an extra can of beans after blending just to give the soup a little more body.
Substitutions
Fire roasted tomatoes - diced tomatoes
Canned pumpkin - canned butternut squash or
about 2 cups of fresh cooked pumpkin or fresh cooked butternut squash
Keyword black beans, pressure cooker, pumpkin
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