Pressure Cooker Black Bean and Sweet Potato Soup

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Pressure Cooker Black Bean and Sweet Potato Soup
Pressure Cooker Black Bean and Sweet Potato Soup


  • 1 (16 ounce) can black beans, drained and rinsed
  • ½ cup organic low-sodium mild salsa
  • 1 tablespoon olive oil 
  • 1 onion, chopped
  • 2 cloves garlic, minced 
  • 1 (28 ounce) jar crushed tomatoes 
  • 2 cups water
  • 2 large sweet potatoes, chopped into ½-inch pieces 
  • 2 tablespoons coconut aminos 
  • 2 tablespoons cumin
  • 1 teaspoon salt
  • 1 lime, juiced

  • Optional Toppings
  • chopped fresh cilantro
  • fresh tomatoes
  • sliced avocado
  • sliced scallions


For best results, we recommend using:


  1. Pour black beans and salsa into a deep bowl and blend until smooth using an immersion blender.
  2. Pour olive oil into inner steel pot of pressure cooker and set to Sauté mode on High. Allow oil to begin sizzling.
  3. Add onion to hot oil and sauté until translucent, about 3 minutes.
  4. Stir garlic into onion and sauté until fragrant, about 30 seconds. Select Cancel.
  5. Add bean and salsa mixture, tomatoes, water, sweet potatoes, coconut aminos, cumin, and salt to onion mixture. 
  6. Lock pressure cooker lid onto place and set steam vent to sealing. Pressure cook (Manual) on High for 10 minutes.
  7. Set steam vent to venting to quickly release pressure. Stir lime juice into soup until well incorporated. 
  8. Serve soup topped with cilantro, tomatoes, avocado, and scallions.
Mealthy tip:

Substitute vegetable broth for water for a richer flavor.

Substitute a winter squash such as butternut squash for sweet potatoes and cook the same amount of time. 

Substitute chopped fresh tomatoes for a lighter soup.


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