Skip to main content
Recipes

Instant Pot® Creamy Black Bean & Almond Soup

By Swanson®
Image may contain Cutlery Spoon Food Dish Meal Plant and Vegetable

Ingredients

1

/4 cup extra-virgin olive oil

5

scallions, thinly sliced, plus more for sliced for serving

5

garlic cloves, minced

1

teaspoon ground coriander

8

cups Swanson® Vegetable Broth

1

pound dried black beans, rinsed

2

cups chopped toasted almonds

1

teaspoon sweet paprika

Kosher salt and freshly ground black pepper

2

tablespoons sherry vinegar

2

avocados, diced

1

/2 cup plain Greek yogurt

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in Instant Pot® on Sauté setting. Add scallions and garlic and cook, stirring occasionally, until light golden and softened, about 4 minutes.

    Step 2

    Add coriander to Instant Pot® and cook, stirring, until fragrant, about 1 minute.

    Step 3

    Pour in the Swanson® Vegetable Broth and add beans, 1 cup of almonds, paprika, 2 tsp. salt, and ¼ teaspoon pepper. Lock lid and cook soup at high pressure for 25 minutes. Release pressure manually.

    Step 4

    Using an immersion blender, (or working in batches in a blender) blend soup until mostly smooth, but still has some texture. Stir in the vinegar. Season with salt and pepper. Divide soup among bowls and garnish with remaining almonds, scallion, almonds, avocado, and a dollop of yogurt.