Instant Pot Black Beans with Chorizo
These Instant Pot Black Beans with Chorizo are hearty, satisfying and incredibly flavorful! They're quick and easy to make and perfect for feeding a crowd. Serve them on their own, or as a side dish to complete any meal.
Servings 8 servings
Calories 199kcal
Ingredients
- 2 tablespoons oil (olive oil, vegetable, canola, or avocado)
- 7 oz. cured Spanish chorizo, sliced (see notes)
- 1 cup yellow onion , diced
- 1 cup bell pepper, , diced (I used green and red)
- 6 garlic cloves , peeled and minced
- 60 oz. (4 cans 15oz / 425 g each) black beans, , rinsed and drained (see notes for dried beans)
- 3 cups chicken or vegetable stock
- Salt and black pepper to taste (I use 1 teaspoon of salt + 1/4 teaspoon of pepper)
- Fresh cilantro leaves, chopped (optional)
Instructions
Stovetop (canned beans):
- In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.
- Stir in the drained black beans and stock. Turn the soup to low-heat and let simmer, parcialy covered, stirring occasionally, for 25 -30 minutes. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.
- Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.
To Soak the Beans (If using dry beans):
- Rinse the dry black beans under running water. Take out dirty pebbles, stones, debris, or broken beans.
- In a large bowl, add 16 oz of dry black beans and 8 cups of water and let them soak for at least 4 hours or overnight (better). Beans will swell to at least twice their dry size.
- Discard the soaking water and rinse the beans again.
Pressure Cooker (if using dry beans):
- Select "Sauté" on the Instant Pot and adjust to more. Add sliced chorizo and cook for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.
- Add soaked beans and stock to the pot. Mix to combine. Secure lid and close pressure-release valve.
- Select "Beans" adjust to 20 minutes. When the time is over, carefully release the pressure turning the valve to "Venting". Then, carefully remove the lid.
- Taste and add salt and pepper, if necessary. Simmer for 2 more minutes. Press "cancel".Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole.
- Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.
Slow Cooker (if using dry beans):
- In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes. Transfer the mixture to the slow cooker. Note: if you slow cooker has a saute mode, you can do this step directly in your slow cooker.
- Add soaked beans and stock to the pot. Mix to combine. Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Whe the beans are ready, taste and add salt and pepper, if necessary. Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole.
- Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.
Notes
Chorizo: For this recipe, I recommend using cured Spanish chorizo, which you can find with other ready-to-eat cured meat products. I usually buy it at Wegmans or World Market. It can also be bought online at Amazon.
Dry Beans: If you want to make this soup using dry beans, use 16 oz (454 g) and increase the stock to 4 cups. To make this soup with dry beans, I recommend cooking them in the pressure cooker or slow cooker. You can do it over the stovetop, but you must simmer them for about 2 hours. Also, I highly recommend soaking the beans the night before, but if you are pressed for or forgot to do it, you still can make this recipe without pre-soaking them; just increase the Instant Pot cooking time from 20 minutes to 40 minutes and add 2 more cups of liquid. The texture won't be as tender and smooth as making the soup with soaked dry beans.
Store leftovers in the refrigerator in a covered container for up to 4 days. You can also freeze them in an airtight container for up to 3 months.
Recipe Tips:
- Prep ingredients before you start: Chop your onions, garlic, bell peppers, and chorizo before you begin cooking to streamline the process.
- Sauté for flavor: Don't rush the step of sautéing the onions, garlic, and bell peppers. This helps develop their flavors and creates a rich base for the soup.
- Adjust seasoning: Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Remember, you can always add more, but you can't take it away!
- Got picky eaters in the house? Here's a sneaky trick to get those veggies into their meals without them even knowing! Just toss the onions, garlic, and peppers into the blender with a splash of oil (about 3-4 tablespoons) and give it a whirl until it's all smooth. Then, add this veggie-packed mixture to your sautéed chorizo. Voila! Your picky eater(s) won't even be able to see those veggies sneaking into their meal! It's like magic!
- Vegetarian option: Omit the chorizo and use vegetable broth instead of chicken stock for a meat-free version of this soup. You can add 1 teaspoon of smoked paprika to emulate the chorizo taste.
- Spicy kick: If you like things spicy, add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
- Tex-Mex twist: Add a can of diced tomatoes with green chilies for an extra flavor boost and a touch of heat.
Nutrition
Calories: 199kcal | Carbohydrates: 7g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 479mg | Potassium: 286mg | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 16.9mg | Calcium: 15mg | Iron: 0.8mg