Anti-Inflammatory Black Bean and Bone Broth Soup

Ingredients:

1 Tbsp olive oil or tallow

1 medium onion, diced

1 Tbsp fresh ginger, minced

4 cloves garlic, minced

½ tsp turmeric

1 tsp oregano

½ tsp red chili flakes

½ lb ground beef

¾ cup dry black beans, rinsed and soaked 6–8 hrs*

2 small potatoes, peeled and cubed

2 carrots, sliced

4 cups bone broth ( Golden Hen Broth, Cattle Craft Broth, Harvest Tonic Broth )

1 cup water (optional, to loosen)

1½ cups kale, chopped

Juice of ½ lemon

Salt to taste

Note: Soaking the beans helps reduce cook time and improves digestibility. If using unsoaked beans, increase pressure cook time to 35–40 minutes and add 1 extra cup of liquid.

Instructions:

1. Sauté Aromatics (Sauté Mode): Turn Instant Pot to Sauté. Heat oil, then add onion. Cook 2–3 min, then stir in ginger, garlic, turmeric, oregano, and chili flakes. Sauté until fragrant.

2. Brown the Beef: Add ground beef, breaking it up and cooking until browned.

3. Add Remaining Ingredients (except kale + lemon): Stir in soaked black beans, potatoes, carrots, broth, and optional water. Mix well and scrape any browned bits from the bottom.

4. Pressure Cook: Seal the lid. Set to Manual / Pressure Cook on High for 22 minutes (for soaked beans)

– or –

35–40 minutes for unsoaked beans.

5. Natural Release: Let pressure release naturally for 10–15 minutes, then quick release the rest.

6. Finish & Serve: Stir in kale and lemon juice. Let sit a few minutes to wilt the greens. Adjust salt to taste and serve hot

Recipe Credits: 

Maryam Ishtiaq: https://www.instagram.com/reel/DMjPGZQgviq/?igsh=MXIxcWwyN3RydTl1bA%3D%3D