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Home » Slow Cooker + Instant Pot » Instant Pot Black Bean Soup Recipe

Instant Pot Black Bean Soup Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 3, 2021
4.96 from 25 votes


Last Updated March 3, 2021 | 0 Comments

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Instant Pot Black Bean Soup pinterest pin collage image
Instant Pot Black Bean Soup pinterest pin collage image

Instant Pot Black Bean Soup is a delicious, easy-to-make vegetarian soup filled with awesome flavors and healthy ingredients. Make it using dried beans or pre-cooked canned black beans.

Large shallow soup bowl filled with Instant Pot black bean soup and topped with crumbled white cheese, avocado, red onion, red chili flakes, and fresh lime wedge.

There are a bazillion black bean soup recipes out there. I, unfortunately, have not had the pleasure of trying all of them. I mean, that would take a long time.

I have, however, made many versions of my own and can tell you that this is one of my very favorites. 

After years of making black bean soup – both stovetop and Instant Pot versions – I have learned that a few key steps/tips/tricks turn an average bowl of bean soup into a fabulous one.

  1. Always blend part of your soup. It combines different flavors and textures, melding them together.
  2. Don’t forget to season your soup. Yes, this means you’re going to need salt – probably more than I have suggested.
  3. Remember to add toppings. Just like your favorite chili recipe, this Instant Pot black bean soup is so much tastier with some tangy, creamy, spicy, and crunchy toppings.

Overhead image of a large shallow soup bowl filled with Instant Pot black bean soup and topped with crumbled white cheese, avocado, red onion, red chili flakes, and fresh lime wedge.

How to Make Instant Pot Black Bean Soup

  1. Set your Instant Pot to sauté mode, medium heat.
  2. Cook the onions and bell peppers in olive oil until softened, about 5 minutes. Add the garlic and mix well to combine.
  3. Turn off sauté mode.
  4. Deglaze the pot, if needed, and scrape up any brown bits stuck to the bottom of the pot.
  5. Add the remaining ingredients (minus any toppings). Mix well.
  6. Secure the lid on top of the Instant Pot, and set it to “manual” mode. Set timer for 35 minutes and press start.
  7. Remember: it takes about 15 minutes for your Instant Pot to reach full pressure before the time will start to count down.
  8. Once the countdown has finished, release the pressure naturally for 15 minutes, then do a quick release to release any additional pressure. Carefully remove the lid and stir.
  9. Use an immersion blender to blend the soup directly inside your Instant Pot. Or, transfer to a large blender and blend it there. Season with additional salt and pepper, to taste.
  10. Serve garnished with all your favorite toppings.

Two images side-by-side showing cooked Instant Pot black bean soup in a large Instant Pot.

Topping Ideas

Here’s a list of some of my favorite toppings/garnishes for this super yummy pressure cooker black bean soup.

  • Jalapenos
  • Fresh or pickled red onions
  • Crushed tortilla chips
  • Avocado
  • Hot sauce
  • Cheese (I’m especially fond of feta)
  • Green onions
  • Fresh cilantro

Image of blended black bean soup in a large Instant Pot.

More Instant Pot Recipes,

Instant Pot Minestrone Soup Recipe

Perfect Instant Pot Black Beans; No Soaking Required

Instant Pot Pork Green Chili Stew

Instant Pot Beef Stew Recipe

Easy Instant Pot Mashed Potatoes Recipe

Large shallow soup bowl filled with Instant Pot black bean soup and topped with crumbled white cheese, avocado, red onion, red chili flakes, and fresh lime wedge.

Have you tried making my Instant Pot Black Bean Soup?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Large shallow soup bowl filled with Instant Pot black bean soup and topped with crumbled white cheese, avocado, red onion, red chili flakes, and fresh lime wedge.

Instant Pot Black Bean Soup Recipe

4.96 from 25 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Instant Pot Black Bean Soup is a delicious, easy-to-make vegetarian soup filled with awesome flavors and healthy ingredients. Make it using dried beans or pre-cooked canned black beans.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 1 hr
Instant Pot brought to pressure 20 mins
Total Time 1 hr 35 mins
Course Dinner, Main Course, Soup
Cuisine American
Servings 6 servings
Calories 332 kcal

Equipment

  • Instant Pot

Ingredients
 
 

  • 2 tablespoon olive oil
  • 1 large onion - minced
  • 1 red bell pepper - stem and seeds removed, chopped
  • 1 green bell pepper - stem and seeds removed, chopped
  • 6 cloves garlic - minced
  • 4 cups water - or broth (chicken broth, vegetable broth, etc.)
  • 1 (28 ounce) can diced tomatoes
  • 1 pound (2 cups) dry black beans - picked over and non-beans removed
  • 1 tablespoon chili powder - ancho chili powder, for example
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon chipotle powder - (add less if you're sensitive to spicy food)
  • 1 teaspoon salt - plus more to taste
  • ½ lime - juiced
  • 1 bay leaf
  • avocado, crushed red pepper, sliced red onion, cheese, and sour cream - for serving (all optional)
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Instructions
 

  • Thoroughly rinse the beans under cold running water. Drain thoroughly and set aside.
  • Set your Instant Pot to sauté function, medium heat. Add the olive oil and onions and sauté for 3-4 minutes, stirring often. Add the red and green bell pepper and continue to cook for an additional 3-4 minutes, stirring often (if you notice the onions start to brown too quickly, reduce the heat to low and add a few tablespoons of water to help deglaze any brown bits that may be sticking to the bottom of the pot). Add the garlic and mix well to combine.
  • Turn off sauté mode. Check to make sure nothing is stuck to the bottom of your pot. If there is, add a little water and scrape it off with a metal spatula.
  • Add the remaining ingredients (minus any optional toppings). Mix thoroughly to combine.
  • Secure the lid on top of the Instant Pot, making sure the valve is in the "sealing" position. Set the Instant Pot to "manual" mode and set the timer for 35 minutes. Press start.
  • Remember: it takes about 15 minutes for your Instant Pot to reach full pressure before the time will start to count down.
  • Once the countdown has finished, allow the pressure to release naturally for 15, then do a quick release to release any additional pressure. Carefully remove the lid and stir.
  • Use an immersion blender to puree the soup directly inside your Instant Pot. Or, transfer to a large blender and blend it there. Season with additional salt and pepper, to taste.
  • Serve garnished with all your favorites - avocado, cheese, red chili flakes, sliced red onion, sour cream, etc.

Jessica's Notes

Conversions (approximates): 1/2 heaping cup of dried beans is the equivalent of 1 (15-ounce) can of cooked beans. A 1-lb bag of dried beans has approximately 2 cups of beans. This is the equivalent of 4 (15-ounce) cans of beans.
To make this recipe with dry beans, use a 1-pound bag and cook according to the instructions above.
To make this recipe with canned beans, use 4 (15-ounce) cans (slightly drained, not rinsed) and cook on high pressure for 15 minutes with a natural release.
Note: Nutritional information does not include the addition of toppings. Some toppings may not be vegan, vegetarian, or gluten-free.

Nutritional Information

Calories: 332kcal | Carbohydrates: 54g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Sodium: 423mg | Potassium: 1295mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1371IU | Vitamin C: 46mg | Calcium: 118mg | Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Black Bean Soup, Instant Pot Black Bean Soup, Pressure Cooker Black Bean Soup
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

191 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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