Instant Pot Black Bean Soup is tasty, easy and quick pressure cooker soup recipe with dried beans even kids will love!
Pressure Cooker Black Bean Soup
Sharing my super uber easy Instant Pot black bean soup with no soaking the black beans.
Do you have an Instant Pot? I love mine! Still on a fence about an electric pressure cooker? Check out which one I recommend to buy. Own one but still not 100% confident around it? Read my Instant Pot guide. Over 15 tips and tricks.
I came up with this healthy vegan soup after a bazillion tries trying to cook perfect black beans in my pressure cooker. I finally succeeded! Chickpeas, quinoa or brown rice – no problem. Black beans – fell apart.
But I “cracked the code” and in the process came up with OMG GOOD black bean soup made in a pressure cooker! Perfect for a snow day.
Ingredients
- Black beans
- Onion
- Tomato sauce
- Broth
- Spices
Easy-peasy! Guarantee you have all the ingredients in the pantry right now.
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.
Tips on How to Make the Best 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.
Toppings Ideas
- Diced avocado or guacamole
- Corn
- Diced white, red or green onion
- Cilantro
- Tortilla chips
- Diced fresh tomatoes
- Brown rice
- Shredded 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.
Don’t have an Instant Pot yet? Check out which one I recommend to buy.
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 It?
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 soup completely or don’t blend at all if you prefer chunks.
Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.
Can I Freeze It?
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
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- 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 minestrone – true one pot meal.
- Browse all healthy Instant Pot recipes.
Instant Pot Black Bean Soup
Instant Pot Black Bean Soup is tasty, easy and quick pressure cooker soup recipe 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.
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!
★★★★★
Yay! So happy to hear, Denise! I am with you – LOVE IP for soups!
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!
★★★★★
Thank you! That bread is my favorite recipe I ever created!