Instant Pot Black Bean Soup Recipe Panera Copycat

how to make panera copycat black bean soup?

3.77 from 34 votes

Instant Pot Black Bean Soup Recipe Panera Copycat

This Black Bean Soup is the tastiest of all and super easy to make. Make it in the instant pot and have a hearty meal. Stove Top instructions included. Video attached.

Prep Time15

Cook Time20

Course: Soup

Cuisine: American

Keyword: Black Bean Soup, instant pot soup recipes, Panera Copycat Recipe

Servings: people

Calories: 55kcal

Author: simplyvegetarian777

Equipment

Instant Pot 6 quart or Mealthy Multipot
Measuring Spoons, Measuring Cups, Stirring Spoon,
Chopping board and knife
Kitchen Colander
Inner Pot
Kitchen Spatula
Hand Held Blender
Can Opener

Ingredients

Canned Products

2 cans (15 ounce each) Black Beans Use low sodium or no sodium if desired
1 can (15 ounce) Diced Tomatoes Use low sodium or no sodium if needed
2 cups Vegetable Broth use low sodium or no sodium if needed
2 tbsp Corn Starch dissolved in 2 tbsp water

Fresh Produce

1 medium Onion finely chopped
4 Garlic Pods finely chopped
1 large Carrot finely chopped
2 stalk Celery finely chopped
1/2 large Red Bell Pepper finely chopped

Oil & Spices

2 tbsp Cooking Oil or Olive Oil
1 tsp Oregano, dry
1 tsp Cumin Powder
1/2 tsp Red Chili Powder or Cayenne Powder
1/2 tsp Smoked Paprika
To Taste Salt

Garnish

Finely Chopped Cilantro Leaves
Some Corn Tortilla Chips/Strips
Lemon Juice as needed

Instructions

WATCH THE ATTACHED VIDEO FOR BETTER UNDERSTANDING.

Gather all the Ingredients.

Prep the Vegetables

Wash all the vegetables in a colander. Chop them fine. Make sure to keep the size of all the chopped vegetables same for even cooking. Set aside.

Prep the Canned Ingredients

Open all the cans with the can opener and set aside.

Making Black Bean Soup in Instant Pot

Place the inner pot inside Instant Pot and plug it in. Press Saute mode and set on high for 10 minutes.
When the screen displays HOT, add oil to it. After a few seconds, add onion, garlic & Carrots to the pot. Saute for 5 minutes till onions become softer. Then add all the other vegetables & Oregano, Cumin powder, Smoked Paprika, Cayenne or Red Chili Powder, & Salt to the pot. Mix well.
Now add the canned Black Beans. DO NOT DRAIN THE BLACK BEANS. Use with its liquid. Plus add the canned Diced Tomatoes, & Vegetable Broth. Stir. Cancel the Saute Mode.
Dissolve Corn Starch in little water and add this slurry to the pot. Place the lid and set the valve to sealing. This step is optional. Corn starch i used to bring the liquids together and thicken it a bit more than the usual.
Press Pressure Cook Mode and set the timer to 10 minutes on HIGH.
Once the timer goes off, follow QPR. Open the lid carefully.
Blitz the soup with hand held blender few times. Stir well. Some people like to blitz it all and leave no beans behind. I like to blitz only a little bit to taste the chunky beans. It is your choice to chose the texture that you like.
Adjust salt or any other seasoning to your liking. I always tend to make it a bit more spicier and add more cayenne at the end for me.
Black Bean Soup is ready. It thickens as it sits over the period of time. If it’s too thick for your liking then add more broth or water to desired consistency.
Garnish with cilantro leaves, corn tortilla chips and dash of lemon juice. SERVE HOT along side a thick rustic bread.

Stove Top Instructions

Take a heavy bottom Sauce Pan/Pot for Stove Top Black Bean Soup. Follow the instructions as given for Instant Pot. Only thing is you might have to adjust/increase the Liquid in the stove top recipe. Also add the corn starch slurry after the soup is ready and cook a bit further till it is all combined. Although corn starch slurry is an optional step.

Some other soups that you may like from our blog -

Broccoli Cheddar Soup, Panera Corn Chowder, Olive Garden Minestrone Soup, Poblano Cheddar Soup, Taco Soup, Mixed Beans Chili, Hot & Sour Soup,
Wonton Soup, Wild Rice & Mushroom Soup and more.

Video

Notes

Is Black Bean Soup good for you?

Yes absolutely yes. This soup is high in fiber, protein & other vitamins. It is rich and creamy without the addition of any cream. The melt in the mouth beans dressed in all the spices make a delicious and healthy flavor profile.

Can I make it Oil-Free Bean Soup?

Yes. Skip the saute in oil part. Just dump every thing together and cook. Or use vegetable broth or water for slight saute and go from there following the rest of the recipe as is.

Can I control the Sodium in the recipe?

One can always adapt the recipe to personal liking. Opt for low sodium or no sodium canned products to keep the salt at check. Also, skip adding too much table salt in the recipe. If you can find potassium based salt, then use that.

Can I skip using the Corn Starch in the recipe?

Although corn starch binds the recipe and brings the texture together, but if you chose to then skip it. Just blend the beans a bit more than recommended in the recipe for that creamy texture.

How to store this Soup?

Pretty easy. Bring it to the room temperature. Store in air tight container. Refrigerate.

How long will it last in refrigerator?

It will stay good up to 1 week in the refrigerator.

Can I double the recipe?

Yes easily. Just add the hot spices carefully.

Can I freeze it?

Beans can be frozen easily. Therefore this soup is no exception. Although a small warning, freezing might alter the texture of the soup after thawing.

Kitchen Gadgets Links for your reference -

Measuring Cups and Spoons

Chopping Board and Knife

Kitchen stirring spoon

Nutrition