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Instant Pot Black Bean Soup

The ease and deliciousness of this instant pot black bean soup recipe will have you tossing out your stockpots and lovingly embracing your pressure cookers. But that’s a little extreme because although you may not make black bean soup in them again, they’re good for other things, like boiling pasta.

Another view of the black bean soup with a dollop of sour cream in it. There is a crock and the pan of soup behind it

Soup is a great comfort to me. And although I eat it year round, I find it tastes wonderful, it’s warming and like being wrapped in a fluffy comfy blanket. This is one of my favorite soups and I eat it whenever I’m feeling like I need a little extra loving.

💭 Helpful tips

  • Always wash and pick over dried beans. Sometimes there can be rocks hiding in there.
  • No need to soak the beans.
  • Although I urge you to make the recipe with dried black beans for a more robust soup, you could substitute three cans of black beans instead and set the cooking time to 10 minutes.
  • To make this recipe vegetarian, either use vegetable broth or water.
  • If you’re not vegetarian, you can either use beef or chicken broth.
  • Here is how to do a quick release
    • Don an oven mitt and carefully turn the knob to the venting position. It will take up to 5 minutes for the pressure to release and the pressure knob to drop. Now it is ready to open the lid of the instant pot.

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🥘 Ingredients and substitutions

  • Black beans – dried, organic.
  • Onion – I use a Vidalia onion because it is a little sweeter but you can also use a yellow onion.
  • Carrots – organic and washed.
  • Celery – organic and washed.
  • Red bell pepper – organic, medium and washed.
  • Diced tomato – canned.
  • Chicken broth – organic. I love the Trader Joe’s brand. It’s affordable and delicious. You can also use homemade chicken stock.
  • Garlic paste – you can find this in the produce section near the fresh herbs. If you can find it, you can substitute minced garlic cloves.
  • Cumin – ground and organic.
  • Oregano – ground and organic. You can substitute it with basil if you prefer.
  • Chipotle powder – organic. Sprinkle as much as you want. I can only use a little since my hubby can’t take the heat.
  • Bay leaf – organic.
  • Salt – to flavor the soup.

Alternate garnishes

  • Sour cream
  • Cilantro
  • Pico de gallo
  • Sliced avocado
  • Lime – squeeze some lime juice on top and stir
  • Mexican cheese

🔪 How to make instant pot black bean soup

Pre-step

Take out an instant pot or pressure cooker. Wash and pick over the black beans.

Step one

Gather the ingredients – black beans, onions, red bell pepper, carrots, celery, diced tomatoes, chicken broth and garlic paste.

black beans, tomatoes, broth, and vegetables on a table

Step two

Chop the onion, pepper, carrots and celery in chunks. Gather the herbs and spices – oregano, cumin, bay leaf and salt. (A)

Step three

Place beans, veggies, chicken broth, diced tomatoes and herbs and spices in the instant pot insert. (B)

Left - herbs and spices and a glass bowl with chopped vegetables. Right - All the ingredients in the IP container

Step four

Seal the instant pot, make sure the venting knob is in the sealed position. Press the soup function button and set the timer for 40 minutes. Make sure the mode is on ‘normal’ and at high pressure.

The pressure cooker will take around 15 minutes to come to pressure.

Step five

Either let the instant pot release the pressure naturally which could take up to 25 minutes. Or after 5 – 10 minutes, do a quick release. (See helpful tips on how to do that.)

Transfer the soup into a serving bowl.

A pan filled with the soup with crocks in the background

Ladle the instant pot black bean soup in some crocks.

Close up of the crocks full of soup with a pan of it in the background

If you want, dollop some sour cream on top. Or if you want to, sprinkle on fresh cilantro to give it a little kick.

Another view of the soup with a dollop of sour cream in it. There is a pan of soup in the background

Yum.

Overhead view of the black bean soup with sour cream and a plate with bread

I hope you enjoyed this instant pot black bean soup. It’s so delicious!

Other soup recipes

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

One crock of black bean soup with sour cream - square

Instant Pot Black Bean Soup

The ease and deliciousness of this instant pot black bean soup recipe will have you tossing out your stock pots and lovingly embracing your pressure cookers.
5 from 13 votes
Print Pin Rate
Course: Soup
Cuisine: Mexican
Keyword: bean soup, black bean soup, instant pot soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 cups
Calories: 170kcal

Ingredients

  • 1.5 cups black beans (dried and washed)
  • 1 large onion (chopped)
  • 3 large carrots (chopped)
  • 1 stalk celery (chopped)
  • 1 large red bell pepper (chopped)
  • 4 cups chicken broth
  • 15 ounces diced tomatoes (small can)
  • 1 teaspoon oregano (dried)
  • 1 teaspoon cumin (ground)
  • 3 tablespoons garlic paste (or 3 cloves, crushed)
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/4 teaspoon chipotle powder

Instructions

  • Place beans, veggies, diced tomatoes, broth, oregano, cumin, salt, bay leaf and garlic paste in the instant pot insert
  • Seal the instant pot, make sure the venting knob is set to sealed and press the soup function and set the timer to 45 minutes. Make sure the mode is set to normal and the pressure is set to high. The IP will take around 15 minutes to come to pressure
  • When the instant pot beeps that it is done, either let it release the pressure naturally (around 25 minutes) or do a quick release. (See notes for how to do it)
  • Transfer the soup to a serving bowl
  • Ladle into crocks
  • Eat
  • Smile
  • Enjoy

Equipment

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Notes

I didn’t add the time it takes for the instant pot to come to pressure or to release the pressure naturally. I always do a quick release method.
Helpful tips
  • Always wash and pick over dried beans. Sometimes there can be rocks hiding in there.
  • No need to soak the beans.
  • Although I urge you to make the recipe with dried black beans for a more robust soup, you could substitute three cans of black beans instead and set the cooking time to 10 minutes.
  • To make this recipe vegetarian, either use vegetable broth or water.
  • If you’re not vegetarian, you can either use beef or chicken broth.
  • Here is how to do a quick release
    • Don an oven mitt and carefully turn the knob to the venting position. It will take up to 5 minutes for the pressure to release and the pressure knob to drop. Now it is ready to open the lid of the instant pot.

Nutrition

Serving: 1.5cups | Calories: 170kcal | Carbohydrates: 18g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 423mg | Potassium: 505mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5237IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 2mg
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32 Comments

  1. I love black beans…if only I could find some dry in the grocery store, or online. This looks hearty and nutritious. A warm welcome for sure. It is cold here right now.

  2. In these difficult times, we all need a little extra loving. It seems like this delicious soup might hit the spot.

  3. We love black bean soup and this recipe is now my go to recipe! The Instant Pot makes it so easy and so delicious!

  4. I’m so glad I found this recipe! It’s a great way to use up a bunch of pantry staples that I have on hand!

  5. Elaine what a great recipe thank you so much! Hearty and delicious but not too hard to makeโ€ฆ Perfect dinner in my mind.

  6. I can’t wait to make this recipe! I love black bean soup and especially with that little touch of chipotle. Delicious!

  7. I don’t have an instant pot but I reckon I could make this recipe if I just buy canned black beans so am going to bookmark this recipe as it looks so hearty and comforting! Beans and spices are always winners with my family:-)

    1. I’m sure you can make this on the stove. I would just sautรฉ the veggies, add the beans and the rest of the ingredients and cook for 30 minutes to get the flavors to meld. ๐Ÿ™‚ Thanks Camilla.

  8. Yum! This instant pot black bean soup made me want to ravage my kitchen and check if all ingredients are available! This looks really delicious and I’m sure my wife will love this!

  9. Okay this recipe is amazing! I love black beans and am highly addicted to my Instant Pot! I love that I can use up some of my dried black beans and create this delicious soup on hardly any time with hardly any effort. Thanks so much!

  10. Your Black Bean soup looks delicious and filling! Its been a while since I have made some Black Bean soup, thanks for sharing the recipe!

    1. You’re welcome, Denise! Thank you for commenting. I do enjoy a good bean soup and this one really satisfies all my cravings.

  11. Such a fabulous instant pot recipe! I’ve never had black bean soup before but this looks so good and it’s a perfect pantry recipe for these days.

  12. I love this black bean soup as a side with slider or sandwich wraps to dip it in. Great for leftovers too.

  13. This soup looks positively delicious. I love my Instant Pot so much that I haven’t made a soup on the stove in three years. I’m going to confess I never made black bean soup myself, so I’m going to give your recipe a try!

  14. BOOM! I was literally trying to figure out what type of soup to make today and there you are with this amazing black bean soup! I just so happen to have all the things on hand. Thank you so much for sharing! This looks incredible!

  15. Love black bean soup topped with sour cream although I rarely make it. This looks delicious, I think I’ll have to dig out my multi-cooker.

    1. Woohoo! I’m a big fan of soup and I love black beans and together they make for a delicious meal! ๐Ÿ™‚ Thank you for your comment Nicole!