Pressure Cooker Black Bean Soup With Sausage and Cumin-Lime Sour Cream Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Mar. 06, 2019
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Vicky Wasik

Why This Recipe Works

  • Smoky andouille sausage and meaty, earthy mushrooms add complexity and depth.
  • The pressure cooker turns dried beans silky-smooth in no time.
  • A bright cumin-lime sour cream acts as a counterpoint to the deep, mellow soup.

This easy black bean soup with smoky andouille sausage and diced mushrooms tastes like it cooked for hours, but thanks to the pressure cooker, it's ready in just one. A bright cumin-lime sour cream tops it off.

Recipe Details

Pressure Cooker Black Bean Soup With Sausage and Cumin-Lime Sour Cream Recipe

Active 20 mins
Total 60 mins
Serves 6 servings

Ingredients

  • 3 tablespoons (45ml) vegetable oil

  • 1 medium yellow onion, diced (about 1 cup; 200g)

  • 2 medium stalks celery, diced (about 3/4 cup; 100g)

  • 3 medium cloves garlic, crushed

  •  8 ounces (225g) cremini mushrooms, stemmed, caps diced

  • 3/4 pound (340g) smoked pork sausage, such as andouille, sliced into half moons

  • 6 cups (1.5L) homemade chicken stock, store-bought low-sodium broth, or water

  • 1 pound (450g) dry black beans, picked over for shells

  • 3 sprigs fresh thyme

  • 1 bay leaf

  • Kosher salt

  • 1 cup (240ml) sour cream

  • 1 teaspoon zest from 1 lime

  • 1/8 teaspoon ground cumin

  • Freshly ground black pepper

  • Cilantro leaves, for garnish (optional)

Directions

  1. In a pressure cooker, heat oil over medium-high heat until shimmering. Add onion, celery, and garlic and cook, stirring, until lightly browned, about 6 minutes. Add mushrooms and cook, stirring, until they release their juices and just begin to brown, about 6 minutes. Add sausage and continue to cook, stirring frequently, for 4 minutes.

  2. Add chicken stock or water, beans, thyme, and bay leaf and stir well. Liquid should fully cover beans by at least 2 inches; if not, add water as needed. Season with salt. Cover pressure cooker and cook at high pressure for 40 minutes.

  3. Meanwhile, in a small bowl, whisk together sour cream, lime zest, and cumin. Season with salt.

  4. Using pressure-release valve, depressurize cooker. Stir stew, then season with salt and pepper as needed. Discard thyme and bay leaf. Spoon stew into bowls and top with generous dollops of sour cream. Garnish with cilantro, if desired. Serve.

Special equipment

Pressure cooker

This Recipe Appears In

Nutrition Facts (per serving)
629 Calories
32g Fat
58g Carbs
30g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 629
% Daily Value*
Total Fat 32g 42%
Saturated Fat 10g 51%
Cholesterol 56mg 19%
Sodium 992mg 43%
Total Carbohydrate 58g 21%
Dietary Fiber 13g 46%
Total Sugars 6g
Protein 30g
Vitamin C 4mg 19%
Calcium 171mg 13%
Iron 5mg 28%
Potassium 1918mg 41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)