Instant Pot Red Beans Soup with Tex-Mex Toppings.

Instant Pot Red Beans Soup with Tex-Mex Toppings.

We’re excited to partner with Blue Runner Foods to bring you this south-of-the-border-inspired Instant Pot Red Beans Soup with Tex-Mex Toppings. This unique spin on the traditional Louisiana red beans and rice is just what the doctor ordered on a cold or rainy winter day and —even better — from bag to table, cooks up in about an hour! Creamy beans, flavored with our favorite Mexican spices and simmered in yummy aromatics, this easy and quick soup will become a fan-favorite this season!

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It’s cold outside and all you can think about is a steaming bowl of savory beans simmered in spices and veggies. Instant comfort and warmth, like being wrapped in a cashmere blanket cuddled down on the couch!  What’s holding you back from making this dream come true? Time. The time it takes to sort and rinse the beans, soak them overnight, then cook them for hours on the stove top.

How to get creamy red beans fast

Luckily for us, you don’t have to wait all day for fresh, creamy beans anymore. The Instant Pot has changed our lives and it’ll change yours too. It takes only 45 minutes of cooking time in the Pot to serve up bowls of creamy, perfectly seasoned red beans ready to be garnished with the toppings of your choice!

If you don’t own an Instant Pot, change that NOW. Tons of great deals out there during the holiday season. It is so easy, and we mean amazingly easy! So grab a bag of Blue Runner Dried Red Beans, heat up that Instant Pot & get ready to bring a creamy red bean dish to your table in–wait for it–less than one hour.

There are more ways to cook red beans than one!

If traditional Red Beans & Rice is what you’re craving, by all means go ahead and make it! We certainly do every Monday. Traditional Red Beans & Rice is a signature dish in Louisiana, right up there with gumbo, etouffé and jambalaya. Everybody has their favorite recipe, and it’s usually their mama’s. We’ve all eaten it countless times and will do so again and again. For sure.

But red beans are a delicious, healthy, and versatile legume capable of doing so much more! Think of the world of bean dishes out there, including this delicious Mexican Inspired take on red beans.

What’s the inspiration for this dish?

This Instant Pot Red Beans Soup with Mexican Toppings is inspired by Tex-Mex cooking (one of our favorites) and all those black bean soups we’ve sampled over the years. Why not bring a Tex-Mex inspired dish to life with our favorite bean of them all–the red bean.

We cooked down the aromatics, including a diced jalapeño, in pork (bacon), then simmered the beans in a south-of-the-border medley of spices, including chili powder, cumin, paprika, and Mexican oregano. The flavors are warm, spicy & absolutely delicious.

What toppings should I use?

As with any Tex-Mex soup, you should go to town on your toppings! They are the key to this soup and add loads of flavor and variety. For this dish, try crumbled Mexican cotija cheese, homemade (or store bought) tortilla strips, diced avocado, pickled red onion slices, diced fresh jalapeño and mini-peppers, minced cilantro, and crumbled bacon. We could keep going! Use all, pick a few–it’s up to you! That’s the best part.

Tips for making Instant Pot Red Beans Soup with Mexican Toppings

  • Don’t have Mexican cotija cheese on hand?, Use any shredded cheese of your choice, such as sharp cheddar and Monterey Jack.
  • If the beans are not done enough for you after 45 minutes, sauté them for 15 additional minutes, mashing some of the beans against the side of the pot to thicken them up.
  • If you don’t have an Instant Pot, you can always cook the beans as directed on the package.  But don’t forget to sauté the onion and jalapeño in the bacon fat and to add our seasonings before stirring in the beans and broth.

For more warm, comforting soups for Winter, check out our soups page.

Instant Pot Red Bean Soup with Tex-Mex Toppings

November 3, 2019
: 4
: 10 min
: 45 min
: 1 hr
: Easy

This recipe takes only 45 minutes of cooking time in the Pot to serve up bowls of creamy, perfectly seasoned red beans ready to be garnished with the toppings of your choice!

By:

Ingredients
  • 3 pieces of bacon
  • 1 tbsp. vegetable oil
  • 1 red onion, diced
  • 1 jalapeño, diced
  • 4 cloves garlic, crushed or minced
  • 1 can hatch diced green chilies
  • 1 ½ tsp. cumin
  • 1 ½ tsp. chili powder
  • 1 tsp. Mexican oregano
  • 1 tsp. paprika
  • 2 tsp. kosher salt
  • ½ tsp. cayenne pepper (optional, spicy)
  • 7 cups low sodium chicken broth
  • 1 lb. bag Blue Runner Premium Select Red Beans
  • Toppings
  • 1 avocado, diced
  • ¼-½ small red onion, thinly sliced
  • 1 cup crumbled cotija cheese
  • 3 tbsp. red wine vinegar
  • ½ tsp. salt
  • Tortilla strips or chips
  • Mini-bell peppers, red and yellow, diced or sliced
  • Cilantro, chopped
  • Green onions, diced
  • Crumbled bacon
Directions
  • Step 1 Cook bacon in Instant Pot on sauté function. Remove bacon and set aside.
  • Step 2 Add oil and sauté onion and jalapeño for about 3 minutes. Add garlic and continue to cook for another minute or until garlic is fragrant. Next, add canned green chilies and stir into onion mixture.
  • Step 3 Add your seasonings and stir continuously.
  • Step 4 If the pot gets too dry, add a splash of chicken broth.
  • Step 5 Fold in the beans and the broth.
  • Step 6 Set the Instant Pot on the Pressure Cook function for 45 minutes. *If your Instant Pot has a Beans function, you can use this as well.
  • Step 7 While the beans are cooking, prep your toppings.
  • Step 8 For the pickled red onion, mix the vinegar and salt in a small bowl. Add the sliced onion and mix it around to come into contact with the liquid. Place in the fridge for 15 minutes.
  • Step 9 Dice the avocado and the peppers.
  • Step 10 Crumble the bacon and the cheese. Place the toppings in small, individual bowls and get ready to feast!
  • Step 11 When the 45 minutes are up, allow the Instant Pot to de-pressurize on its own. This should take about 20 minutes. Serve with toppings of choice.