Instant Pot Black Bean Soup

This Instant Pot Black Bean Soup is a cozy, hearty meal that's perfect for dinner or lunch. Great for meal prep and freezer-friendly, it’s healthy, filling, and so easy to make!

This Instant Pot Black Bean Soup recipe is a hearty, flavorful dish with rich, smoky seasonings like cumin, chipotle chili powder, and smoked paprika. The black beans and spices blend perfectly for a satisfying, plant-based meal that’s ready in about an hour—ideal for busy weeknights!

Make a batch for Meatless Mondays and enjoy leftovers for Taco Tuesdays. We love pairing it with quick chicken tacos for a delicious combo. This soup is meal-prep-friendly, stores well, and tastes even better the next day.

Ingredients needed

• Dried Black Beans: This recipe uses the "no soak" method, so there’s no need to soak the dried beans overnight! If you prefer to soak them, just reduce the cooking time to 20 minutes since soaked beans absorb water and cook faster.
• Olive Oil
• Onion: Yellow, white, or red.
• Fresh Jalapeño: Remove seeds if you do not like spicy food.
• Fresh Garlic: 1 teaspoon of powdered garlic can be substituted.
• Seasonings: Chipotle chili powder, cumin, smoked paprika, salt, dried oregano, and dried bay leaf. If you like your food spicy add a little cayenne pepper.
• Canned Tomatoes: 1 can (10 oz.) diced tomatoes with chilis.
• Vegetable Broth: Adds flavor but can be substituted with water and additional seasonings or vegetable bouillion.
• Optional Garnishes: avocado, fresh lime juice, tomatoes, onions, fresh cilantro, sour cream, cheese, and sourdough tortillas.

Pro Tip

When cooking beans from scratch, always check for any small pebbles or debris first. To do this, pour the unwashed beans onto a baking sheet and pick through them. Then, add the beans to a colander or strainer and rinse them well before moving on with the recipe.

How to make Instant Pot Black Bean Soup

1. To make this Instant Pot black bean soup, start by pressing the SAUTE function on your Instant Pot. Heat vegetable oil, then add the onions, jalapeño, and garlic, cooking until soft. Sprinkle in the seasonings and sauté for 1 more minute to release their full flavor.
2. Next, add the remaining ingredients, except for the lime juice and cilantro. Lock the lid in place and set the pressure valve to SEALED. Press the MANUAL button and cook on high pressure for 30 minutes.
3. When done, let the pressure naturally release for 10 minutes, then carefully turn the valve to VENTING.
4. Once all the steam has been released, open the lid and stir in the chopped cilantro and a squeeze of fresh lime juice for a bright finish. Enjoy!

How to thicken black bean soup

To thicken your black bean soup, give it a few pulses with an immersion blender, being careful not to over-blend—just enough to reach a nice, creamy texture. Stir the soup to combine everything evenly.

If you don’t have an immersion blender, simply use the back of a spoon to gently mash some of the beans against the side of the pot, then mix them back in to thicken the soup.

How to Store

Leftover black bean soup can be stored in the refrigerator for up to one week or frozen for up to six months. When you're ready to enjoy it again, let the soup thaw in the fridge overnight, then reheat it on the stovetop or in the microwave until warm.

more instant pot recipes

Instant Pot Cabbage Roll Soup

White Chicken Chili Verde

Instant Pot Cheesecake

Classic Pot Roast

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Instant Pot Black Bean Soup

This Instant Pot Black Bean Soup is healthy, filling, and so easy to make! It's great for meal prep and freezes for quick dinners on busy nights.

Rate this recipe!

5 from 6 votes

SAVESaved! Print Pin Recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Pressure Build: 15 minutes minutes

Servings: 6

Author: Amy Duska

EQUIPMENT

• 6 quart electric pressure cooker

Cook ModePrevent your screen from going dark

INGREDIENTS

• 1 cup dried black beans (sorted and rinsed)
• 2 tablespoons olive oil
• 1 small onion (diced)
• 1 jalapeño (seeded and diced)
• 1 tablespoon garlic (minced)
• 1 tablespoon chipotle chili powder
• 2 tablespoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 2 teaspoons dried oregano
• 1 (10 oz.) can diced tomatoes with chilis
• 1 dried bay leaf
• 3 cups vegetable broth (or water)
• juice of 1 lime
• ½ cup fresh chopped cilantro
• optional garnishes (avocado, lime juice, tomatoes, onions, fresh cilantro and tortillas)

INSTRUCTIONS

• Sort through the black beans to ensure 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 naturally 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, being careful 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

Calories: 171kcal | Carbohydrates: 23g | Protein: 8g | Fat: 6g