This rich and creamy Instant Pot Pumpkin Soup with pork and black beans is a gently spiced and super hearty dinner for fall that’s even better as leftovers the next day!
❤️ Why You’ll Love This Recipe: This soup has just the right amount of spice to warm you up, but kids love it too. It’s made with pantry-friendly ingredients and is great for meal prep and freezing!
We love making black bean soups in the Instant Pot / Pressure cooker, and this healthy fall recipe is based on a go-to from our cookbook, The Electric Pressure Cooker Cookbook. It’s a riff on our spicier Pumpkin Chorizo Soup.
In this version, we balanced out the spice to make this black bean pumpkin soup family-friendly. Plus we made it dump-and-go
INGREDIENTS YOU NEED
Grab a few easy-to-find ingredients for this pumpkin black bean soup:
- Chicken broth. Use canned or homemade!
- Spices. This soup is flavored with a blend of paprika, oregano, cumin, and garlic powder.
- Ground pork. You can use ground turkey, chicken, or beef if you prefer.
- Tomatoes. Look for petite diced tomatoes for this soup.
- Pumpkin puree. Make sure you’re not using pumpkin pie filling!
- Cream. This hearty soup is finished with a touch of heavy cream for body.
- Black beans. You can use a different kind of beans if you prefer.
How to Make Pumpkin Soup in an Instant Pot
To start making the soup, flavor the broth in the pressure cooking pot with the spices. Then place the ground pork in the pot. Next, place the diced tomatoes and pumpkin directly on top of the pork.
Cook this mixture at high pressure for 5 minutes, then let the pressure release naturally for 10 minutes. Finish releasing the pressure with a quick pressure release, then remove the lid and stir to break up the meat.
Finally, add the heavy cream and beans and stir everything well to combine. Serve the soup hot garnished with cilantro and enjoy!
Important Tips for Making Pumpkin Soup with Pork and Beans
The most important thing to keep in mind when making this soup is to try to keep the tomatoes and pumpkin on top of the meat in the pressure cooking pot before you lock the lid in place. Otherwise, the tomatoes may start a burn notice during pressure cooking.
If you can’t find petite diced tomatoes, regular diced tomatoes or crushed tomatoes will also work. Though you’ll have a smoother texture in the final soup if you use crushed.
Frequently Asked Questions about Instant Pot Pumpkin Soup
Store cooled leftover pumpkin black bean soup in an airtight container in the fridge for up to four days. In fact, I think this soup is even better the next day! Simply reheat servings on the stove, in the Instant Pot, or in the microwave.
Yes, this soup freezes great. Let it cool fully, then transfer it to a freezer-safe container and freeze for up to six months.
If you’d like to skip the dairy in this creamy soup, you can swap the cream for a dairy-free substitute, such as coconut milk or vegan creamer.
We love to serve this soup out of fluffy bread bowls for a restaurant-like experience. Or, for crunch, top each bowl with crushed tortilla chips. You can also round out the meal with a great salad and you’re good to go!
MORE Instant Pot Soup Recipes
Try these other warming soup recipes next:
- The BEST Chicken Noodle Soup is for sick days, or any day! Packed with healthy veggies, broth, and soft noodles for pure comfort.
- Instant Pot Vegetable Beef and Rice Soup is hearty and full of satisfying, meaty flavor.
- Instant Pot 15 Bean Soup has a whopping 15 different kinds of beans for tons of flavor and fiber.
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- 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 (15 oz) petite diced tomatoes
- 1 can (15 oz) pure pumpkin puree
- 1/4 cup heavy cream
- 2 cans (15 oz) black beans, drained and rinsed
- 1/4 cup fresh chopped cilantro, for serving, if desired
- In the pressure cooking 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 788mgCarbohydrates: 21gFiber: 5gSugar: 9gProtein: 19g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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