by Olena

Instant Pot Black Bean Soup

Olena's image
Olena Osipov
5 from 8 votes

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!

Instant Pot split pea soup and Instant Pot vegetable soup with smoked paprika, and the creamiest dairy free Instant Pot butternut squash soup are other vegetarian favorites around here.

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 just like with Instant Pot black beans recipe. Black bean soup is extremely simple and affordable. You get plant-based protein, veggies and flavor in one bowl. Just like with this mango black bean salad, black bean burgers and quinoa black bean salad.

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.

Do you need more ideas for a can of beans? Make bean mushroom soup (my mom’s recipe), easy quinoa casserole or black bean nachos.

instant pot black bean soup on a ladle

Ingredients for Instant Pot Black Bean Soup

Beauty of this Instant Pot black bean soup recipe is that most likely you have all ingredients in your pantry right now. Same goes for mostly any black bean recipe, whether it’s black bean brownies or black bean salsa.

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

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. pressure cooker black bean soup step by step
  • Wait 10 mins and release pressure: Don’t release pressure right away, your counter will be a black mess. instant pot black bean soup on spoon; instant pot with immersion blender
  • 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.
garnished for instant pot Black Bean Soup including limes, tomatoes, avocado, cilantro and tortilla chips

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, it does wonders to any vegetarian soup. Or add a few diced chipotles in adobo sauce with 1 tbsp of sauce.
  • Even more flavour with other tomatoes: Substitute tomato sauce with plain diced tomatoes, the ones with chilies, or just fire roasted. I love making easy tomato soup with canned tomatoes when in a pinch.
  • 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.
instant pot black bean soup recipe

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 Favorite Instant Pot Recipes

instant pot black bean soup with avocado, lime, cilantro and feta cheese
Instant Pot Black Bean Soup

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 8 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

Instructions

  • In Instant Pot, add black beans, onion, tomato sauce, chili powder, cumin, paprika, salt, cayenne pepper and broth. No need to stir.
    Instant Pot Black Bean Soup
  • 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.
    Instant Pot Black Bean Soup
  • Serve hot with your favorite toppings.
    Instant Pot Black Bean Soup

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.

        Video

        Notes

        • 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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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        21 comments on “Instant Pot Black Bean Soup

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        1. 5 stars
          Instead of black beans (didn’t have any around, I used Assi Red Beans.

          Result: a thick chili that we are using as a topping on baked potatoes and on top of stove-cooked ground turkey.

          I will be making this again, maybe even with black beans next time. 🙂

        2. This is the type of recipe I’ve been looking for – put everything in the instant pot and press a button!!
          But maybe it’s a U.S. thing but we sell dried beans in 1 lb bags So I wish you could convert this recipe to 2 cups of beans instead of 3!!!

        3. 5 stars
          What a superb recipe and so quick to make in a pressure cooker.
          Thanks for all your hard work making and thinking up your recipes.
          They make my life cooking for my family much easier.

        4. 5 stars
          Hi there, Miss Olena! I tell people about you all the time! I really appreciate you and all you are doing to educate people on the Instant Pot.
          Well I didn’t do black beans,BUT I Did Do 15 bean stew and it was magnificent. I used your recipe, but I sauted ground turkey first in some avocado oil, added my onion, celery, couple Tablespoons of chopped bell pepper, half a small bag of grated carrots, half a container of fresh peas, 8 cups of water with 5 HEAPING TABLEAPOONS of that bouillon called BETTER THAN BOUILLON, ORGANIC CONCENTRATE, added spices, a small diced tomato and of course the rised 15 bean soup package of dried beans. I made sure the beans were totally emersed in the waterand I punched the Chili/bean button for 30 min of high pressure and waited the 10 minutes. Then grated the famous garlic you advised me to grate(luscious!) And then as a thickener I added 4 T. Potato flakes. It was the best I’ve ever made.
          In gratitude,
          Marky Mander
          Pipe Creek, Texas

        5. 5 stars
          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!

        6. 5 stars
          I halved the chili powder and cumin, added cooked rice and cooked sausage once chili was fully cooked. So good!

        7. 5 stars
          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!

        8. 5 stars
          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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