This quick and easy Instant Pot soup made with black beans, corn, and fire-roasted tomatoes then topped with lime juice and cilantro.
- 1 Tbsp olive oil
- 1 onion chopped
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 14oz can fire roasted diced tomatoes
- 2 14oz cans of black beans (drained and rinsed)
- 1 cup frozen corn
- 3 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- salt and pepper to taste
- juice of one lime
- 1/4 cup cilantro chopped
Set your Instant Pot to saute and the olive oil and chopped onion. Cook until translucent stirring constantly, then add the bell pepper and minced garlic and cook for an additional minute. Stir in the tomatoes, black beans, frozen corn, broth, cumin, and paprika.
Lock the lid and set the Instant Pot to pressure cook for 5 mins (it will take 15-20 mins for it to come up to pressure).
Once the soup is done cooking allow it to depressurize for 10 mins before doing a quick release.
Add salt and pepper to taste. Mix in the lime juice and top with chopped cilantro.
- Serving Size: 1 Serving
- Calories: 390
- Fat: 5.3
- Carbohydrates: 69
- Protein: 19
Keywords: Bean soup, Instant Pot