Instant Pot black bean soup is a rich and savory recipe with perfectly tender and creamy black beans. It's a great recipe to use with dried black beans because it's quick and easy to make from scratch.
Full of bold flavors - it's guaranteed to be your favorite black bean soup recipe!
Loaded with rich, smoky seasonings like cumin, chipotle chili powder and smoked paprika, this Instant Pot black bean soup is hearty and satisfying.
It is ready in just about an hour, which makes it a great dinner option for busy weeknights.
Make a batch for Meatless Mondays and you'll have leftovers to go with Taco Tuesdays! We love to eat this soup alongside Instant Pot Chicken Tacos.
This soup is also perfect for meal planning because it stores well and tastes even better the next day.
What you need
- Dried Black Beans: 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.
- 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.
- Canned Tomatoes: 1 can (10 oz.) diced tomatoes with chilis
- Vegetable Bouillon: Adds flavor but can be substituted with additional seasonings.
- Garnishes: Avocado, lime juice, tomatoes, onions, fresh cilantro and sourdough tortillas.
TIP: When cooking beans from scratch, always sort through them and remove any pebbles or debris first. To do this, pour the unwashed beans onto a baking sheet and pick through them before adding them to a colander or a mesh strainer. Rinse the beans well and continue with the recipe.
How to make it
- 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.
TIP: 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.
How to store it
If you have any leftover black bean soup, it can be stored in the fridge for up to one week. The soup can also be frozen for up to 6 months.
When you're ready to serve, allow the soup to thaw in the fridge overnight and reheat it on the stovetop or in the microwave.
More Mexican inspired recipes
- White Chicken Chili Verde - Instant Pot and slow cooker instructions.
- Black Bean Burrito 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
- 6 quart electric pressure cooker
- 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 dried bay leaf
- 2 teaspoons vegetable bouillon
- 1 (10 oz.) can diced tomatoes with chilis
- 1 cup dried black beans (sorted and rinsed)
- 3 cups water
- juice of 1 lime
- ½ cup fresh chopped cilantro
- garnishes (avocado, lime juice, tomatoes, onions, fresh cilantro and tortillas)
- 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.
- 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.