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.
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.
- Always blend part of your soup. It combines different flavors and textures, melding them together.
- Don’t forget to season your soup. Yes, this means you’re going to need salt – probably more than I have suggested.
- 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.
How to Make Instant Pot Black Bean Soup
- Set your Instant Pot to sauté mode, medium heat.
- Cook the onions and bell peppers in olive oil until softened, about 5 minutes. Add the garlic and mix well to combine.
- Turn off sauté mode.
- Deglaze the pot, if needed, and scrape up any brown bits stuck to the bottom of the pot.
- Add the remaining ingredients (minus any toppings). Mix well.
- Secure the lid on top of the Instant Pot, and set it to “manual” mode. Set timer for 35 minutes and 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, release the pressure naturally for 15 minutes, then do a quick release to release any additional pressure. Carefully remove the lid and stir.
- 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.
- Serve garnished with all your favorite toppings.
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
More Instant Pot Recipes,
Instant Pot Minestrone Soup Recipe
Perfect Instant Pot Black Beans; No Soaking Required
Instant Pot Pork Green Chili Stew
Easy Instant Pot Mashed Potatoes Recipe
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.
Instant Pot Black Bean Soup Recipe
Equipment
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)
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
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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