Instant Pot Black Bean Soup Recipe
Sharing my super uber easy Instant Pot black bean soup recipe with no soaking the black beans. I came up with this healthy vegan soup after a bazillion tries trying to cook perfect black beans in my pressure cooker. With no luck. They fall apart. Not good for salads. One day!
But the black bean soup made in a pressure cooker is OMG GOOD! Perfect for a snow day.
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Tips on How to Make the Best Pressure Cooker Black Bean Soup
- Use “fresh” dry black beans. Not 2 year old ones, I mean. They might not cook.
- 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.
- Don’t release pressure on Instant Pot right away. Your counter will be a black mess.
- Blend just until desired thickness.
Can I Use Canned Beans?
I have not tried. One thing I can tell you that canned beans are already cooked. So they will require less water and cooking time to make black bean soup in Instant Pot.
Toppings Ideas for Instant Pot Black Bean Soup:
- Avocado
- Corn
- Diced white, red or green onion
- Cilantro
- Tortilla chips
- Diced fresh tomatoes
- Brown rice
- Cheese
- Jalapenos
What Size Instant Pot Can I Use?
This Instant Pot black bean soup recipe “as is” is good for 6 quart or 8 quart any brand electric pressure cooker. If you have 3 quart Instant Pot, cut the recipe in half.
Is This Black Bean Soup Spicy?
I would say the soup is mild. My 8 year old who complains about garlic being “spicy” didn’t complain. But I could see it was a bit spicy for him. He just sucked it up a bit. I was not in a mood for tantrums. You know what I mean (wink-wink). But he loved the soup! You can always spice this Instant Pot black bean soup up with more cayenne pepper or hot sauce.
How Thick Is This No Soak Black Bean Soup?
Medium thickness consistency. I gave the soup a few pulses with an immersion blender to break down a few black beans to make soup more creamy. You can pulverize teh soup completely or don’t blend at all if you prefer chunks.
Can I Freeze Instant Pot Black Bean Soup?
Absolutely. 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). Reheat on low heat on a stovetop or in a microwave.
More Healthy Instant Pot Soup Recipes
- Instant Pot Thai chicken soup – chock full of orange vegetables!
- Instant Pot chicken tortilla soup – 20 minute one pot wonder from Skinnytaste.
- Instant Pot chicken noodle soup – even pasta cooks in pressure cooker.
- Instant Pot lentil soup recipe – one of most popular soups on the blog ever!
Instant Pot Black Bean Soup
Forgot to soak the beans? No worries. Try my tasty, easy and quick pressure cooker black bean soup with dried beans even kids will love!
- 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
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
- In Instant Pot, add black beans, onion, tomato sauce, chili powder, cumin, paprika, salt, cayenne pepper and broth. No need to stir.
- Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 30 minutes.
- 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.
- 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.
- 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.
Did you make this recipe? Please give it a star rating in the comments.
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