This Instant Pot Black Bean Soup recipe makes it easy to turn an inexpensive bag of dried beans into a hearty, super satisfying meal. Perfectly creamy, flavorful black bean soup is a delicious meatless lunch or dinner.
Like my recipe for Instant Pot Navy Bean Soup , this recipe will convince you that pressure cooking is the BEST method for cooking dried beans. And, there’s no pre-soaking needed!
If you haven’t tried cooking dried beans in your Instant Pot yet, I hope this recipe convinces you to go for it! Making black bean soup in an Instant Pot is pure magic.
And, the result is fabulous. The flavors of sauteed onion and red bell pepper shine through in this creamy, perfectly seasoned soup.
Table of contents
Why You’ll Love this Recipe
- Easy Prep – There are a few easy steps to get this soup cooking and then it is mostly hands off.
- Fast – Dried beans cook to a tender state far quicker in an Instant Pot than by any other method.
- Easy Cleanup – Everything is cooked from start to finish in the Instant Pot for super easy cleanup.
- Budget-Friendly – Dried beans are an exceptionally inexpensive choice. And, it’s likely you have all the spices you need in your kitchen right now!
- Healthy – Black bean soup is gluten free and vegetarian. And, if you’re careful about your toppings, it can also be vegan and dairy-free!
Ingredients
- Olive oil
- Vegetables – Diced yellow onion, diced red or yellow bell pepper, and diced carrot.
- Minced garlic
- Seasoning – Chili powder, ground cumin, dried oregano, kosher salt, freshly ground black pepper. I also like to add a little cayenne pepper which is optional but it adds a nice kick.
- Low-sodium broth – Either vegetable or chicken broth.
- Black beans – A bag of dried black beans.
- Diced green chiles – Drain the liquid from the can before adding the green chiles to the soup.
- Lime – The juice from a fresh lime does wonders to brighten up the finished soup with a slight citric flavor.
How to Make Instant Pot Black Bean Soup
This is a quick overview of how to make this recipe. Please refer to the recipe card at the end of this post for detailed instructions and amounts.
- Heat the oil in your Instant Pot then sauté the onion, carrot, and bell pepper, stirring occasionally, until softened. Add the garlic, chili powder, cumin, oregano, salt, pepper, and cayenne. Cook for about 1 minute, until fragrant.
- Add the beans, and diced green chiles.
- Finally, add the broth. Close and lock the lid and pressure cook on high for 40 minutes.
- When time is up, allow the pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Stir in the juice from the lime.
- Use an immersion blender to blend the beans and thicken the soup as desired.
Consistency Tip
A few pulses of an immersion blender are enough to create a creamy soup base leaving some black beans intact for nice texture. For the best consistency, don’t puree the soup until completely smooth.
Toppings for Black Bean Soup
This is a soup that just calls out for Mexican-inspired toppings. Add any or all of these ingredients to make this soup a meal.
- Sliced avocado
- A dollop of sour cream or plain Greek yogurt
- Cilantro leaves
- Diced tomato
- Diced onion and bell pepper
- Shredded cheddar or Jack cheese
- Crumbed cotija cheese
- Serve with tortilla chips for scooping!
Storing and Reheating Black Bean Soup
- Refrigerator – Transfer leftover soup to an airtight container and refrigerate for up to 4 to 5 days.
- Freezer – Ladle the completely cooled soup into freezer-safe plastic storage bags, press out as much air as possible. Seal and label the bags with the date and contents and freeze them flat in one layer. Once frozen, the bags can be stacked to save freezer space. Thaw completely in the refrigerator before reheating.
- Reheating – Warm black bean soup in a saucepan on the stove over low heat. In the microwave, cover the bowl of soup with a paper towel to prevent spatters and cook for a minute or two, just until heated through.
More Hearty Bean Recipes
- Very Veggie Chili
- Low Sodium Spanish Rice and Beans
- Loaded Taco Skillet
- Cilantro Lime Chicken with Tex-Mex Cauliflower Rice
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Instant Pot Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup diced red or yellow bell pepper, 1 small bell pepper
- 1 cup diced carrot
- 2 teaspoons minced garlic
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne, optional it will add a nice kick
- 6 cups low sodium vegetable or chicken broth
- 1 pound dried black beans
- 4 ounce can diced green chiles, drained
- 1 lime
- tortilla chips, optional for serving
Optional Garnishes
- Avocado
- Sour cream or plain Greek yogurt
- Diced bell pepper and/or red onion
- Diced tomato
- Cilantro
- Shredded cheddar or Jack cheese or crumbled cotija cheese
Instructions
- Place black beans in a colander, rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
- Add oil to the Instant Pot and press the SAUTE button. When the display reads “Hot” add the onion, carrot, and bell pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until softened.
- Add the garlic, chili powder, cumin, oregano, salt, pepper, and cayenne. Cook for about 1 minute, until fragrant. Press CANCEL.
- Add the broth, beans, and diced green chiles. Close and lock the lid. Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes. It will take 10 to 15 minutes for pressure to build before the time begins to count down.
- When time is up, allow the pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Stir in the juice from the lime. Use an immersion blender to blend the beans and thicken the soup as desired.
- Serve with any or all of the optional garnishes and tortilla chips for dipping.
Notes
- Refrigerator – Transfer leftover soup to an airtight container and refrigerate for up to 4 to 5 days.
- Freezer – Ladle the completely cooled soup into freezer-safe plastic storage bags, press out as much air as possible. Seal and label the bags with the date and contents and freeze them flat in one layer. Once frozen, the bags can be stacked to save freezer space. Thaw completely in the refrigerator before reheating.
- Reheating – Warm black bean soup in a saucepan on the stove over low heat. In the microwave, cover the bowl of soup with a paper towel to prevent spatters and cook for a minute or two, just until heated through.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
More Wholesome Soup Recipes
Instant Pot Navy Bean Soup
Creamy Asparagus Soup
Carrot Soup
