WW Recipe of the Day: Easy InstantPot Black Bean Soup for Two
(185 calories | 6 1 1 myWW *SmartPoints value per serving)
How I love my Instant Pot ! Here’s a perfect example of how busy lives can still eat well and prepare tasty, healthy cooking in “an instant.”
This black bean soup with canned beans takes less than 10 minutes, can be made mild or super spicy and is filling and full of flavor.
If you have an immersion blender , you can save a step and both puree and cook the soup in the same pot.
With just a few ingredients lunch or dinner can be minutes away.
How Many Calories and WW Points in this Easy Skinny Instant Pot Black Bean Soup?
According to my calculations, each serving has 185 calories and
6 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
Because most of the calories in wine comes from the alcohol, which evaporates during cooking, I decreased the SmartPoints by 1 per serving. If you prefer to skip the wine and use more broth instead you can deduct 1 SmartPoint from each serving.
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
Easy Instant Pot Black Bean Soup with Canned Beans Recipe Notes
Hot and spicy pico de gallo can be substituted for the milder version if you love the heat.
Avocado, cilantro, additional lime juice can either be added right to the soup or to the pico de gallo garnish on top for a more assertive taste.
Vegans can substitute vegetable broth for the chicken and white can replace red wine. If you prefer you can skip the wine and use more broth instead.
What Do You Eat with Black Bean Soup?
Chips, bread rounds and a crisp salad go well with this filling soup. I do love avocados and often chop them to add to the pico or serve on the side. If you use them, make sure they are fairly ripe; crunchy ones just lack in flavor and mouth feel.
What to Do with Leftover Black Bean Soup?
A leftover cup of soup can be reheated in the next few days for a quick pick me up. Bean soups freeze well, so I generally make extra and freeze some in plastic containers.
If you’ve made this Instant Black Bean Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Instant Pot Black Bean Soup
- 1 can (15.5 ounces) black beans
- 1 large garlic clove
- 1/2 cup chicken broth
- 1/2 cup prepared mild pico de gallo
- 1/4 cup red wine
- 3/4 teaspoon ground cumin
- Salt and pepper
- Pico de gallo, avocado, sour cream
- Place all the ingredients in a food processor, seasoning lightly with salt and pepper. Pulse to a chunky consistency.
- Pour into Instant Pot, lock the lid, make sure the vent is in "sealing" position and set to pressure cook for 2 minutes on high.
- When the pot has finished the cycle, select cancel and flip the vent to "venting" to do a quick release. Stir, taste and adjust the seasonings.
- Top with additional pico de gallo, cilantro, avocado cubes or a combination of all, if desired
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Pressure Cooker Black Bean Soup, you might also like:
- Corn and Black Bean Soup
- Creamy Chili-Corn Chicken Soup with Black Beans
- Slow Cooker Chicken Tortilla Black Bean Soup
- 4-Ingredient Skinny Black Bean Soup
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