This instant pot black bean soup is so healthy and easy to make. It is perfect for meal planning and tastes even better the next day. It's a great dinner idea for meatless Mondays and leftovers can be used for taco Tuesdays!
You'll want to eat this soup all year long because it's so hearty and satisfying. Plant based and full of bold flavors, it's guaranteed to be your favorite black bean soup recipe!
This black bean soup is loaded with rich, smokey seasonings like cumin, chipotle chili powder and smoked paprika that pair perfectly with the creaminess of the black beans.
This pressure cooker soup can be ready in just about an hour, which makes it a great weeknight dinner.
How to make the best Instant Pot Black Bean Soup
- Press the SAUTE function on the Instant Pot and cook the onions, jalapeno and garlic in vegetable oil. Add the seasonings and continue to saute for 1 minute to really help the flavors develop.
- Add the remaining ingredients (except lime juice and cilantro), lock the lid into place and turn the pressure valve to the SEALED position.
- Press the MANUAL button and set the timer to 30 minutes at high pressure. Once the timer goes off, let the pressure cooker naturally release pressure for about 10 minutes before turning the pressure valve to the VENTING position.
- Once all of the steam has escaped, remove the lid and add the chopped cilantro and lime juice.
How to serve
Spoon the soup into a bowl and add fresh toppings like chopped cilantro, avocado, pico de gallo and lime juice. These ingredients add a freshness and acidity that enhances the richness of the soup perfectly.
Black Bean Soup is also amazing served with a side of crispy tortilla chips.
Tips and tricks for the best black bean soup
- To thicken the soup, use an immersion blender but don't over blend. Just a few pulses will do the trick. Stir the soup to blend everything back together.
- If you don't have an immersion blender, use the back of a spoon to crush beans against the sides of the pot and then stir them back into the soup.
- When cooking beans from scratch, it's a good habit to sort through them and remove any pebbles or debris first. The last thing you want is an emergency trip to the dentist because you or a family member took a bite and cracked a tooth! To do this, pour the unwashed beans onto a baking sheet and pick through them before adding them to a colander or mesh strainer. Rinse the beans well before cooking.
Do I need to soak the beans first?
This recipe uses the no soak method which does NOT require the beans to be soaked overnight.
If you prefer using soaked beans, adjust the cooking time to 20 minutes as the beans will have absorbed water during the soak and require less time to cook.
How to store and reheat
- To Store: Keep the soup in an air-tight container in the fridge for up to 1 week.
- To Freeze: Let the soup cool completely before placing into freezer bags and keep frozen for up to 6 months.
- To Reheat: Allow the soup to thaw in the fridge overnight and heat on the stovetop or in the microwave.
More Mexican inspired recipes
- Fiesta Black Bean Bowls - Plant based and loaded with flavor!
- Instant Pot Mexican Shredded Chicken - Use this shredded chicken for tacos, burritos, casseroles and more.
- Instant Pot Chicken Tacos - Juicy, tender shredded chicken with your favorite taco toppings.
- Creamy Chipotle Sauce - You'll want to put this creamy vegan sauce on everything!
Instant Pot Black Bean Soup
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Equipment
- 6 qt. Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1 small onion (diced)
- 1 jalapeño (seeded and diced)
- 1 tablespoon minced garlic
- 1 tablespoon chipotle chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 teaspoons dried oregano
- 1 can (10 oz.) diced tomatoes with chilis
- 1 dried bay leaf
- 2 teaspoons vegetable bouillon
- 1 cup dry black beans
- 3 cups water
- juice of 1 lime
- ½ cup fresh chopped cilantro
- garnish (avocado, lime juice, tomatoes, onions, fresh cilantro and tortilla chips)
Instructions
- Sort through the dry black beans to make sure there are no pebbles or debris. Place them in a colander, rinse well with water and set aside to drain.
- Press the SAUTE button, add the oil to the pot and sauté the diced onions and diced jalapeño for 5 minutes to soften. Add the minced garlic, chipotle chili powder, cumin, paprika, salt, oregano and canned tomatoes. Stir and let sauté for 1 minute. Press the OFF button.
- Place the bay leaf, vegetable bouillon, dry black beans and water in the pot and stir to combine. Put the lid on and make sure the vent is set to the SEALED position.
- Press the MANUAL button and set the time to 30 minutes on high pressure. Once the timer goes off, let the Instant Pot natural release for 10 minutes before releasing the pressure valve. Remove the lid, add the juice of 1 lime and ½ cup fresh chopped cilantro and stir.
- OPTIONAL STEP: To thicken, use an immersion blender for a few seconds, making sure not to over puree. (You can also use the back of a large spoon to mash some of the beans on the sides of the pot and then stir them back into the soup.)
- Serve topped with avocado, fresh tomatoes, onions, cilantro, lime juice and a side of tortilla chips.
Notes
- To Store: Keep the soup in an air-tight container in the fridge for up to 1 week.
- To Freeze: Let the soup cool completely before placing into freezer bags and keep frozen for up to 6 months.
- To Reheat: Allow the soup to thaw in the fridge overnight and heat on the stovetop or in the microwave.
Nutrition
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
FreyaFL says
I made this in my new Ninja Foodi, and it came out great! Thank you for a delicious recipe.
Terry says
I love beans too! I just got my Instant Pot and this is the first thing I’m gonna try. Can’t wait!
Amy says
You are going to love your Instant Pot! I use it several times a week 🙂