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Instant Pot Black Bean Soup in a bowl.

Instant Pot Black Bean Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Pressure Build: 15 minutes
Total Time: 1 hour
Servings: 6
Author: Amy

Equipment

  • 6 quart electric pressure cooker

Ingredients

  • 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

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.
Nutrition Facts
Instant Pot Black Bean Soup
Amount Per Serving
Calories 171 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 428mg19%
Potassium 572mg16%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 1g1%
Protein 8g16%
Vitamin A 596IU12%
Vitamin C 1mg1%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.