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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!

  • 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
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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.

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