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A top down shot of black bean soup topped with avocado, sour cream, onion, and red bell pepper in a white bowl.
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5 from 1 vote

Instant Pot Black Bean Soup

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.
Prep Time10 minutes
Cook Time45 minutes
Pressure Build/Release Time25 minutes
Total Time1 hour 20 minutes
Course: Lunch, Main Course, Soup
Cuisine: American, Mexican
Keyword: instant pot black bean soup
Servings: 6
Calories: 357kcal
Author: Valerie Brunmeier

Ingredients

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

Storage and Reheating
  • 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

Calories: 357kcal | Carbohydrates: 60g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 410mg | Potassium: 1368mg | Fiber: 16g | Sugar: 6g | Vitamin A: 4835IU | Vitamin C: 45mg | Calcium: 143mg | Iron: 5mg