Smoky cumin, paprika, and oregano build a deep, cozy flavor base for this hearty black bean soup, all pressure-cooked together until the beans turn tender and the broth thickens into something rich and satisfying. Diced tomatoes and a bright hit of fresh lime juice keep every spoonful lively, while sautéed onion and bell pepper add sweetness and body to the mix. The Instant Pot does the heavy lifting here, turning dried black beans into a creamy, partially blended soup with just the right amount of texture left behind. Finish bowls with chopped cilantro and extra lime wedges for a fresh, zesty contrast to all that smoky depth. It's a comforting, pantry-friendly dinner that fits neatly into a vegetarian rotation, especially on busy weeknights when you want something warm and filling without much fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
Add the garlic, cumin, smoked paprika, oregano, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not scorch.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
