Instant Pot Black Bean Soup Recipe
Deeply comforting, nourishing, and bursting with vibrant flavor, Instant Pot Black Bean Soup is the cozy weeknight dinner your taste buds crave. Every spoonful offers a satisfying mix of tender black beans, colorful vegetables, savory spices, and fresh garnishes — all made effortless with the magic of your Instant Pot. Whether you serve it with a swirl of sour cream or a sprinkle of queso fresco, this soup is a personal favorite that warms hearts and fills bellies.
Ingredients You’ll Need
Gathering your ingredients for Instant Pot Black Bean Soup is half the fun! Every addition matters, layering robust flavors, a rainbow of colors, and just the right textures to keep every bite interesting. Here’s what to grab and why each ingredient truly counts.
- Black beans (1 pound, dried): The superstar of this soup! Use dried beans for unbeatable texture and heartiness.
- Olive oil (2 tablespoons): Brings richness and helps soften the vegetables at the start.
- Yellow onion (1 large, diced to ½”): Adds sweet, savory complexity to the base flavors.
- Leek (1 large, halved and thinly sliced): Offers a subtle, earthy sweetness and creamy texture.
- Celery (2 stalks, diced to ½”): Balances the flavors and gives a lovely crunch after cooking.
- Red bell pepper (1 large, diced to ½”): Brings a fresh pop of color and mild sweetness.
- Garlic (4 cloves, minced): Infuses the soup with aromatic, punchy flavor.
- Jalapeños (1-2, minced): Add as little or as much heat as you like for the perfect kick.
- Low sodium vegetable broth (4 cups): Forms the soup’s base, providing depth without overpowering the beans.
- Water (1 cup): Just enough to get everything to that creamy-soup consistency.
- Diced tomatoes (1 28-oz can, with juice): Give the soup body, acidity, and bright tomato flavor.
- Cumin (2 teaspoons): Staples the soup with a signature smoky aroma everyone loves.
- Paprika (1 teaspoon): Adds a gentle warmth and gorgeous color.
- Oregano (1 teaspoon): A touch of herbal complexity goes a long way.
- Kosher salt (1 teaspoon): Simple but essential to bring all the flavors together.
- Ground pepper (1 teaspoon): Pops the flavors up a notch.
- Bay leaves (2 whole): Infuse depth and a whisper of aromatic flavor during cooking.
- Cilantro (½ cup, fresh and chopped): Stirred in at the end for a grassy-fresh lift.
- Lime juice (1–2 tablespoons): Brings the soup to life and balances the richness.
- Diced red onion: For a crisp, punchy finishing touch at serving.
- Diced avocado (or guacamole): Creamy, dreamy, and totally irresistible with every bite.
- Cilantro (extra, for garnish): Because you can never have too many fresh herbs.
- Sour cream: Adds tang and coolness, especially with that jalapeño heat.
- Tortilla strips: Enjoy a little crunch to contrast the velvety beans.
- Crumbled queso fresco: That salty, creamy finish makes the soup absolutely sing.
How to Make Instant Pot Black Bean Soup
Step 1: Prep Your Beans
Give your dried black beans a little TLC by sorting through them and rinsing under cool water. This gets rid of any unwanted debris or broken beans and guarantees your Instant Pot Black Bean Soup starts with the very best foundation.
Step 2: Heat Up the Instant Pot
Press that handy “Saute” button and let the pot heat up with olive oil until it shimmers. This step is key, setting the stage for deep, developed flavors that make your soup shine from the very first bite.
Step 3: Soften the Veggies
Add the onion, leek, celery, and bell pepper to the hot oil, tossing to coat them well. Sauté until they release their aromas and turn soft and translucent, about 6 to 7 minutes. This base brings both flavor and a hint of sweetness.
Step 4: Kick Up the Flavor
Stir in the garlic and minced jalapeño, letting them sizzle for just a minute. This move perfumes the whole pot and adds that irresistible hint of heat — just remember the Instant Pot works fast here!
Step 5: Add Everything Else
Now for the moment of truth: pour in the rinsed black beans, vegetable broth, water, diced tomatoes (with juices!), cumin, paprika, oregano, salt, and pepper. Give it all a good stir, then lay in the bay leaves on top for that slow-cooked flavor only an Instant Pot Black Bean Soup can offer.
Step 6: Pressure Cook Perfection
Seal the Instant Pot, make sure the pressure valve is set correctly, and set to “High Pressure” for 35 minutes. As the soup cooks, the flavors marry, the beans become unbelievably tender, and the house begins to smell amazing. Don’t skip the natural pressure release — that extra 15 minutes turns the soup silky-smooth.
Step 7: Blend for Creaminess
Once it’s safe, open your pot and fish out those bay leaves. Grab an immersion blender and puree the soup for just 10-20 seconds. You’ll create a luxuriously creamy base without losing those hearty chunks of bean and veggie.
Step 8: Finish with Freshness
Stir in the chopped cilantro and lime juice, then taste and adjust with a bit more salt or lime if needed. This last flourish of freshness wakes up all the bold flavors hiding in your Instant Pot Black Bean Soup.
Step 9: Serve and Savor
Ladle the hot soup into bowls, load up on your favorite garnishes, and dig in! Every bowlful is a celebration of flavor, comfort, and color.
How to Serve Instant Pot Black Bean Soup
Garnishes
This soup absolutely sings when topped with the right extras. Think creamy avocado or guacamole for richness, a dollop of sour cream for tang, diced red onion and extra cilantro for crisp freshness, crunchy tortilla strips, and a snowy sprinkle of crumbled queso fresco. Mix and match — there’s really no wrong way!
Side Dishes
Pair your Instant Pot Black Bean Soup with warm cornbread, a slab of cheesy quesadilla, or a simple green salad tossed in vinaigrette. It’s hearty enough for a standalone meal, but these sides turn a simple dinner into a cozy night in.
Creative Ways to Present
Feeling creative? Serve the soup in bread bowls for wow-factor at a dinner party, or make a black bean “bar” where everyone loads up on toppings. It even works as a chunky dip for crispy tortilla chips — perfect for game day or movie night.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring to an airtight container. It will keep well in the fridge for up to 5 days, making it ideal for easy lunches all week. The flavors deepen and improve over time!
Freezing
Instant Pot Black Bean Soup freezes beautifully. Portion cooled soup into freezer-safe containers — leave a little space at the top for expansion — and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the soup in a pot over medium heat, stirring occasionally until hot. Add a splash of water or broth if it’s thickened too much. You can also microwave individual portions for quick, satisfying meals in minutes.
FAQs
Can I use canned black beans instead of dried?
You can, but dried beans really make the soup more flavorful and give the best texture. If you’re in a pinch, use about 3 cans (drained and rinsed) and reduce the cooking time to about 10 minutes at high pressure.
How spicy is this Instant Pot Black Bean Soup?
The heat depends on how many jalapeños you use and whether you leave in the seeds. For a mild soup, use one jalapeño and remove seeds; for more spice, add both and keep some seeds in!
Do I need to soak the beans first?
No soaking required! That’s the beauty of the Instant Pot. It breaks down dried beans until they’re beautifully tender, no overnight prep necessary.
Can I make Instant Pot Black Bean Soup vegetarian or vegan?
Absolutely. As written, this recipe is vegetarian; simply use vegetable broth and stick to plant-based garnishes like avocado, cilantro, tortilla strips, and vegan sour cream or cheese if needed.
What if my soup is too thick?
If your soup thickens as it sits, just stir in a bit more broth or water when reheating. Instant Pot Black Bean Soup should have a luxurious, slightly thick consistency but not be stodgy.
Final Thoughts
If you’re looking for a recipe that delivers maximum comfort with minimal fuss, I can’t recommend Instant Pot Black Bean Soup enough. It’s the dish I come back to time and again, and I hope it brings as much warmth and delight to your table as it does to mine. Happy cooking and happy eating!
Print
Instant Pot Black Bean Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful Instant Pot Black Bean Soup that is hearty and nutritious. This recipe is simple to make and packed with delicious ingredients that come together perfectly in the Instant Pot.
Ingredients
For the Soup:
- 1 pound dried black beans (picked over and rinsed)
- 2 tablespoons olive oil
- 1 large yellow onion (diced to ½”)
- 1 large leek (halved and thinly sliced)
- 2 stalks celery (diced to ½”)
- 1 large red bell pepper (diced to ½”)
- 4 cloves garlic (minced)
- 1–2 jalapeños (minced, see Note 1)
- 4 cups low sodium vegetable broth (or chicken broth; see Note 2)
- 1 cup water
- 1 28-ounce can diced tomatoes (with their juices, see Note 3 and Note 4)
- 2 teaspoons cumin
- 1 teaspoon paprika (see note 5)
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 whole bay leaves
For Garnish:
- ½ cup fresh chopped cilantro
- 1–2 tablespoons lime juice
- diced red onion
- diced avocado (or guacamole)
- cilantro
- sour cream
- tortilla strips
- crumbled queso fresco
Instructions
- Pick and Rinse the Beans: Pick through the beans and rinse under cool water.
- Saute Vegetables: Saute onions, leek, celery, bell pepper until soft.
- Add Ingredients: Add garlic, jalapeno, beans, broth, water, tomatoes, spices, and bay leaves.
- Cook in Instant Pot: Pressure cook for 35 minutes, then naturally release pressure.
- Blend Soup: Partially puree the soup for a silkier texture.
- Season and Serve: Stir in cilantro, lime juice, adjust seasoning, and garnish with toppings.
Notes
- Note 1: Adjust jalapenos based on desired spice level.
- Note 2: Use vegetable broth for a vegetarian version.
- Note 3: Opt for fire-roasted tomatoes for added flavor.
- Note 4: Choose no-salt-added tomatoes for better control over sodium.
- Note 5: Smoked paprika can add a unique flavor profile.
- Note 6: Natural pressure release helps retain flavors.
- Note 7: Be careful when blending hot liquids.
- Note 8: Adjust blending time for desired consistency.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 5g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Instant Pot, Black Bean Soup, Vegetarian, Mexican, Healthy
