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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.
5 from 17 votes

Instant Pot Black Bean Soup Recipe

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.
Prep Time15 mins
Cook Time1 hr
Instant Pot brought to pressure20 mins
Total Time1 hr 35 mins
Servings: 6 servings
Calories: 332kcal



  • 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)


  • 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.


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.


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
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