by Olena

Instant Pot Black Bean Soup

by Olena

5 from 5 reviews

Instant Pot Black Bean Soup is hearty and delicious vegan soup with no soaking of beans required. Even most avid carnivores and kids will love this soup!

instant pot black bean soup

Pressure Cooker Black Bean Soup

Sharing my super uber easy Instant Pot black bean soup. No soaking of beans is necessary.

Black bean soup is extremely simple and affordable. You get plant-based protein and veggies in one bowl. Not to mention I appreciate soups that feed a crowd – my always hungry family. 🙂

In Ukraine, we ate soup every day, even in summer. Today we do the same living in Canada. It just works to pull out soup leftovers for lunch.

I cooked this Mexican soup after many Instant Pot black beans tests and glad I did. Nothing I grew up with but oh so good. Perfect for a snow day.

instant pot black bean soup ingredients; chicken stock, black beans, tomato sauce, onions, spices and seasonings

Ingredients for Instant Pot Black Bean Soup

Guarantee you have all ingredients in the pantry right now.

  • Dried black beans: No need to soak. You can use canned black beans – see recipe below for cook time please.
  • Onion: White, yellow or red onion works. You won’t see it after pureeing.
  • Tomato sauce: Plain from a can. Mine is low sodium.
  • Broth: Any low sodium broth works. I used chicken bouillon cubes with water – all I had. Even water works.
  • Spices: Chili powder, cumin, paprika, cayenne.

pressure cooker black bean soup step by stepinstant pot black bean soup on spoon; instant pot with immersion blender

How to Make Instant Pot Black Bean Soup

  • Dump all ingredients: No need to saute onion or soak beans.
  • Cook for 30 minutes on high: Some models have Pressure Cook button and on other it’s Manual.
  • Wait 10 mins and release pressure: Don’t release pressure right away, your counter will be a black mess.
  • Blend just until desired thickness. I gave soup just a few pulses with an immersion blender to break down a few black beans and leave some whole. Creamy with chunks soup.
  • Use favorite Mexican toppings: See below for ideas. There are lots. 🙂

garnished for instant pot Black Bean Soup including limes, tomatoes, avocado, cilantro and tortilla chips

Black Bean Soup Toppings Ideas

Mexican toppings bring boring black bowl of soup to life.

  • Avocado: Diced avocado or guacamole
  • Veggies and herbs: Corn, diced fresh tomatoes, jalapenos, cilantro, lime.
  • Onions: Diced white, red or green onion. Not yellow.
  • Tortilla chips: Our favorite brand is Que Pasa or Good Food Should Taste Good.
  • Cheese: Shredded Colby or cheddar cheese, crumbled cotija or feta.

Variations and More Tips

  • Canned beans: Use 3 x 14 oz cans of black beans, 6 cups water or broth and cook for 6 minutes with 15 minute natural pressure release. If not low sodium, don’t add any salt and adjust after to taste.
  • Smoky soup: Replace regular paprika with smoked paprika. Or add a few diced chipotles in adobo sauce with 1 tbsp of sauce.
  • Fancy tomatoes: Substitute tomato sauce with diced tomatoes with chilies, or just fire roasted.
  • 3 quart Instant Pot: Cut ingredients in half but keep same cook time.
  • More help: Read my Instant Pot guide with ver 15 tips and tricks. Or which one I recommend to buy.

How to Store, Freeze and Reheat

Storing: Soup is a long lasting dish. It will keep in the fridge for up to 5 days before you have to freeze, eat or discard it.

Freezing: This soup freezes beautifully. Transfer to a glass container and leave some room for expansion. Freeze for up to 3 months. Thaw in the fridge overnight or on a counter (during winter).

Reheating: It is not unusual for black bean soup to thicken with tim and once cold. Reheat only amount you plan to eat by simmering on low heat. Refrigerate the rest and reheat as needed.

More Instant Pot Soup Recipes

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instant pot black bean soup

Print

Instant Pot Black Bean Soup

5 from 5 reviews

Instant Pot Black Bean Soup is hearty and delicious vegan soup with no soaking of beans required. Even most avid carnivores and kids will love this soup!

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Mexican
Scale

Ingredients

  • 3 cups dried black beans, rinsed
  • 1 large onion, chopped
  • 14 oz can tomato sauce, low sodium
  • 2 tbsp chilli powder
  • 2 tbsp cumin
  • 1 tbsp paprika
  • 1 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 8 cups vegetable or chicken (if not vegan) broth, low sodium
  • Toppings: avocado, cilantro, lime, tortilla chips etc.

Instructions

  1. In Instant Pot, add black beans, onion, tomato sauce, chili powder, cumin, paprika, salt, cayenne pepper and broth. No need to stir.
  2. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 30 minutes.
  3. After Instant Pot has finished cooking, let Instant Pot black bean soup stand for 10 minutes or so and then turn the valve to Venting. This way you will avoid black countertop hot mess.
  4. Stir to check if you like the consistency. And if you like thicker soup, puree with an immersion blender until desired thickness. Or leave it as is if you like chunky soup. Adjust any seasoning to taste.
  5. Serve hot with your favorite toppings.

Store: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.

Notes

  • Replace regular paprika with smoked paprika for extra flavor.
  • Add a few diced chipotles in adobo sauce with 1 tbsp of sauce.
  • Substitute tomato sauce with diced tomatoes with chilies or just fire roasted.
  • I use organic bouillon cubes instead of broth.
  • Canned beans: Use 3 x 14 oz cans of black beans, 6 cups water or broth and cook for 6 minutes with 15 minute natural pressure release. If not low sodium, don’t add any salt and adjust after to taste.
  • 3 quart Instant Pot: Cut ingredients in half but keep same cook time.

 Did you make this recipe? Please give it a star rating in the comments.

 

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

13 comments on “Instant Pot Black Bean Soup

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  1. I made this using a bag of 25-bean soup beans I found at the local supermarket–amazing, they were not just out of TP, but bags-of-beans, too! But lucky me. A great substitute, especially since I do not like black beans. I also added 1 lb of frozen boneless chicken thighs to the recipe. The result was wonderful! The two of us enjoyed this soup for several meals, and the rest is now in the freezer. I am getting hooked on Instant Pot soups! Thanks, Olena!

  2. I halved the chili powder and cumin, added cooked rice and cooked sausage once chili was fully cooked. So good!

  3. WOW! SO easy and SO delicious! I used Rotel tomatoes instead of tomato sauce, and low sodium chicken broth. I then made it a little thicker by using my hand blender. Love using my instant pot for soups and this one was a five star for sure!!!! This will be my go to Black Bean soup recipe all winter!

  4. As usual, Olena, a gorgeous recipe. Will be back with a review after I make it. Will be making your zucchini lemon bread/cake for the second time today. Another Olena winner!

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