Instant Pot Black Bean Soup with Kale (Easy & Healthy!)
This Instant Pot Black Bean Soup with Kale and Corn is a game-changer! Just toss everything into the Instant Pot or slow cooker, set it, and enjoy a hearty, nourishing meal packed with bold Mexican flavors. It’s wholesome, protein-rich, and meal-prep friendly—perfect for busy weeknights!
6 servings
Calories: 108kcal
Ingredients
Soup Base
- 2 tablespoons neutral oil avocado or safflower – optional
- 1 onion chopped
- 5 medium tomatoes roughly chopped or pulsed in a food processor
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 cups black beans soaked or unsoaked
- 4 cups water or vegetable stock
- 1 cup frozen corn kernels
- 4 large handfuls chopped kale
Instructions
🌟 Instant Pot Method:
- Turn on the Sauté function and heat the oil (if using). Add the chopped onion and sauté for 3 minutes.
- Add the tomatoes, spices, salt, and black beans. Stir well.
- Pour in the water or vegetable stock, then seal the lid. (Don’t forget to set the sealing knob to “Sealed”!)
- Cook on high pressure for 40 minutes.
- Once done, let the pressure release naturally for 10 minutes, then manually release the rest.
- Stir in the corn and kale. The kale will wilt from the heat of the soup.
- Serve hot and top with avocado, scallions, cilantro, and cashew cream.
⏳ Slow Cooker (Crockpot) Method:
- Add all ingredients (except corn and kale) to the slow cooker. Stir well.
- Cook on high for 4 hours or low for 6-8 hours, until beans are tender.
- Stir in the corn and kale before serving.
🔥 Stovetop Method:
- Heat oil in a large pot over medium heat. Sauté onion for 3 minutes.
- Add tomatoes, spices, salt, and black beans. Stir well.
- Pour in the water and bring to a boil. Reduce heat and simmer for 90 minutes, or until beans are soft.
- Stir in the corn and kale, then serve with your favorite toppings.
Notes
💡 Recipe Notes & Storage Tips Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Freezing: Let the soup cool completely, then freeze in individual portions or as a whole for up to 3 months. Make it Faster: Use canned black beans and reduce the Instant Pot cook time to 10 minutes. Spice It Up: Add chipotle peppers, smoked paprika, or ancho chile for a smoky heat.
Nutrition
Serving: 1serving | Calories: 108kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 448mg | Potassium: 280mg | Fiber: 6g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg