Pumpkin Black Bean Soup
This Instant Pot Pumpkin Soup with Ground Pork and Black Beans is a hearty weeknight dinner that will be perfect all autumn long.
Servings 6
Equipment
- 1 Instant Pot
Ingredients
- 2 cans chicken broth
- 1 cup diced onion
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt plus more for serving
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper plus more for serving
- 1 pound ground pork
- 1 can petite diced tomatoes 15 oz
- 1 can pure pumpkin puree 15 oz
- 1/4 cup heavy cream
- 2 can black beans drained and rinsed (15 oz)
- 1/4 cup fresh chopped cilantro for serving if desired
Instructions
- In the instant pot, combine the chicken broth, onion, and spices, and stir until well combined.
- Place the ground pork flat on the bottom of the pressure cooking pot. Add the diced tomatoes and then carefully place the pumpkin on top. (It’s OK if some tomatoes fall down, but the majority of the tomatoes should be on top of the ground pork.)
- Lock the lid in place. Select High Pressure and a 5-minute cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick release.
- When the valve drops, carefully remove the lid. Use a wooden spoon or ground meat separator and break up the ground pork in the cooking pot until small and well-combined.
- Add the heavy cream to the cooking pot, stirring constantly. Gently stir in the beans.
- Season with additional salt and pepper to taste.
- Serve topped with fresh cilantro.
Notes
Source: https://www.pressurecookingtoday.com/wprm_print/pumpkin-black-bean-soup/