Pressure Cooker Black Bean Soup

Recipe and photo by Alison Ashton

Using a pressure cooker speeds up cooking whole foods like dried beans. You can even use it to “quick soak” the beans. Use this recipe as a template and change up the beans and herbs to create new flavor profiles. For example, use dried white beans, pancetta, sage, and parsley (skip the chile pepper and cumin) to take it an Italian direction.

1 (16-ounce) bag dried black beans
1 (4-ounce) link Mexican chorizo
1 cup finely chopped onion
2 garlic cloves, minced
1 (32-ounce) container fat-free, low-sodium chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 serrano chile pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro
Sour cream, for garnish (optional)
Cilantro sprigs, for garnish (optional)

Sort through the beans, discarding any split ones. Place beans in a 6-quart pressure cooker and add water to cover by 2 inches. Lock lid in place and bring to high pressure over high heat. Reduce heat and cook 2 minutes. Release pressure using automatic pressure release OR carefully transfer cooker to sink and run cool water over rim until pressure drops. Remove lid, tilting lid away from you, to allow steam to escape. Drain beans.

Return cooker to stove over medium heat. Remove chorizo from casing and add chorizo to cooker. Cook 5 minutes or until chorizo renders its fat, using a spoon to crumble the meat. Add onion and cook 3 minutes. Add garlic and cook 30 seconds or until fragrant. Add drained beans, broth, oregano, and cumin. Use a sharp knife to cut several slits in the Serrano and add serrano to pan.

Lock lid in place, and bring to high pressure over high heat. Reduce heat, and cook 25 minutes or until beans are tender.  Release pressure using automatic pressure release OR carefully transfer cooker to sink and run cool water over rim until pressure drops. Remove lid, tilting lid away from you, to allow steam to escape. Discard serrano. Stir in salt, and black pepper.

Use an immersion blender to puree soup to desired texture (or transfer soup in batches to a food processor or blender). Stir in 2 tablespoons cilantro. Serve garnished with sour cream and cilantro sprigs, if desired.

Serves 6

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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