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–+ servings
Instant Pot Black Bean Soup in a bowl.

Instant Pot Black Bean Soup

Amy Duska
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.
5 from 6 votes
Prep Time 15 minutes
Pressure Build 15 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • 6 quart electric pressure cooker

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: 171kcalCarbohydrates: 23gProtein: 8gFat: 6g