Instant Pot Black Bean Soup is a rich and flavorful soup recipe that is super simple to make! It’s loaded with healthy, wholesome ingredients that can be doubled for easy meal prep. A delicious pressure cooker soup recipe that’s even better the next day!
Want to know why I bought my first Instant Pot?? Well, the short answer is … BEANS!
I love beans and I eat them every single day! The only problem I have with beans is that they take forever to cook … until I discovered the electric pressure cooker! It’s the perfect small kitchen appliance for plant based cooking. Not only can you pressure cook with one of these beauties … you can saute, slow cook, steam rice and more. It’s basically and all-in-one cooking station on steroids!
Black beans are my favorite type of beans. They are amazing in a variety of dishes like Fiesta Black Bean Bowls, burritos … and I especially love them as a meat replacement in crunchy tacos!
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 beans. So much flavor!!
How to make Instant Pot Black Bean Soup:
Use the SAUTE function on the Instant Pot to cook the onions, jalapeno and garlic in a little vegetable oil. Add the seasonings and continue to saute for about a minute to really help the flavors develop. Add the remaining ingredients (except lime juice and cilantro), place the lid on and make sure the pressure valve is in 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.
To thicken the soup, use an immersion blender but don’t over blend … just a few pulses will do the trick! Stir the soup again and serve!
Want to make it even tastier? Right before you serve it, add fresh toppings like cilantro, avocado, pico de gallo and lime juice. These type of ingredients add a freshness and acidity that enhances the richness of the soup perfectly.
Black Bean Soup is amazing served with a side of crispy tortilla chips!
Tips for making Instant Pot Black Bean Soup:
- Sort and Rinse Beans. Sort through the beans before you rinse them to make sure there are no pebbles or rocks .. this is my number one piece of advice when cooking dry beans! 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! It only takes a few minutes and it’s worth it!
- No-Soak Method. This recipe does NOT require the beans to be soaked overnight. If you prefer using soaked beans than adjust the cooking time to 15 minutes.
- Rice or No Rice. I typically eat rice with beans but I used cauliflower rice in this recipe to add some additional veggies to the dish. Feel free to omit the cauliflower rice, reduce the water to 3 cups and serve the black bean soup over cooked rice.
- Thicken. 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.
- Storing the Soup. Store the soup in an air-tight container in the fridge for up to a week. This black bean soup can also be frozen. Let the soup cool completely before placing into freezer bags!
Instant Pot Black Bean Soup
- Instant Pot
- 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 (Rotel)
- 1 dried bay leaf
- 2 teaspoons vegetable bouillon
- 1 cup riced cauliflower fresh or frozen
- 1 cup dry black beans
- 4 cups water
- juice of 1 lime
- 1/2 cup fresh chopped cilantro
- garnish - avocado lime juice, tomatoes, onions, fresh cilantro and tortilla chips
- 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, riced cauliflower, 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 1/2 cup fresh chopped cilantro and stir.
- 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.
- This soup is amazing with this vegan Creamy Chipotle Sauce drizzled on top!
- Nutrition facts do not include toppings.
Use this Creamy Chipotle Sauce as a topping for extra creaminess!