Instant Pot Black Bean Soup

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

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.

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: If you like thick hearty soup, puree with an immersion blender until desired thickness (photos show this version). Or leave it as is if you like broth based with chunks soup (like the one in the video).
• Use favorite Mexican toppings: See below for ideas. There are lots. 🙂

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, 4 cups water or broth and cook for 6 minutes with 10 minute natural pressure release. If beans are 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.
• Even more flavour with other 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. Soup might thicken with time, just add a bit more broth until desired consistency.
• 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.
• Reheating: It is not unusual for black bean soup to thicken with time and once cold. Reheat only amount you plan to eat by simmering on low heat and then adjust thickness with more broth to taste.

More Instant Pot Soup Recipes

• Instant Pot Thai chicken soup
• Instant Pot chicken tortilla soup
• Instant Pot lentil soup
• Instant Pot minestrone
• Browse all healthy Instant Pot recipes.

Instant Pot Black Bean Soup {Spicy and Hearty}

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!

5 from 7 votes

Print Save Rate

Course: Soup and Stew

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 375kcal

Author: Olena Osipov

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
• 3/4 tsp salt
• 1/4 tsp cayenne pepper
• 6 cups any broth or stock low sodium
• Toppings: avocado, cilantro, lime, feta or cotija cheese, tortilla chips

US Customary - Metric

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 Cook on High or Manual 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.
• If you like thick hearty soup, puree with an immersion blender until desired thickness (did in the photos and video shows soup not pureed). Or leave it as is if you like broth based with chunks soup.
• Serve hot with your favorite toppings.

Video

Notes

• 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. Soup might thicken with time, just add a bit more broth until desired consistency.
• 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.
• Reheating: It is not unusual for black bean soup to thicken with time and once cold. Reheat only amount you plan to eat by simmering on low heat and then adjust thickness with more broth to taste.
• Canned beans: Use 3 x 14 oz cans of black beans, 4 cups water or broth and cook for 6 minutes with 10 minute natural pressure release. If beans are 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.
• Even more flavour: Substitute tomato sauce with diced tomatoes with chilies, or just fire roasted.
• Broth: I use organic bouillon cubes instead of broth.
• 3 quart Instant Pot: Cut ingredients in half but keep same cook time.

Nutrition

Serving: 1.5cups | Calories: 375kcal | Carbohydrates: 69g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Sodium: 460mg | Potassium: 1553mg | Fiber: 17g | Sugar: 5g | Vitamin A: 912IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 7mg

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