• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home » Recipe Index » Instant Pot Recipes

Instant Pot Black Bean Soup Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
March 3, 2021
4.84 from 42 votes


Last Updated March 3, 2021 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe
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.

RECIPE CARD

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

4.84 from 42 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica 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 minutes mins
Cook Time 1 hour hr
Instant Pot brought to pressure 20 minutes mins
Total Time 1 hour hr 35 minutes 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)
Prevent your screen from going dark

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.)

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

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

570 shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.84 from 42 votes (42 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about me→

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Two beautifully seasoned bone-in pork chops tilted against a pile of mashed potatoes on a white serving plate garnished with chopped parsley. The Best Baked Pork Chops

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • Small serving of mango sticky rice topped with coconut cream and sesame seeds and served with sliced mango. Thai Mango Sticky Rice Recipe (Khao Niaow Ma Muang)

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • Two glasses filled with prepared and iced Thai iced tea. Thai Iced Tea (Thai Tea)

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

© 2011 - 2025 The Forked Spoon® LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.