Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This Instant Pot Black Bean Soup is healthy, hearty, and easy to make! It’s perfect for Meal Prep and freezes well. All you need is 10 plant-based ingredients, an Instant Pot, and an empty stomach.
While I don’t practice bean discrimination, I will say that I could probably eat Black Beans every day for the rest of my life and be perfectly happy. Especially if I can make this Black Bean Soup.
With only 10 affordable ingredients + easy-to-follow instructions, you really can’t go wrong with this recipe either. Plus, you can *literally* make the entire thing in your Instant Pot (or similar Pressure Cooker). Minimal ingredients, minimal prep, and minimal dishes — three things I always like to hear.
Whether you’re meal prepping for the week or just want something warm and cozy for dinner, this Instant Pot Black Bean soup is sure to satisfy. I love how you don’t have to soak your beans beforehand (less work = yay!), PLUS how you can play with the final thickness of the soup just by adding/subtracting some liquid.
Do you add anything special to your Black Bean Soup? Let me know in the comments below, I’d love to hear about it!
A Few Final Thoughts:
- You can serve this soup on its own, but I would highly recommend topping it with some Easy Avocado Salsa!
- This soup freezes well — I like to make one big batch, and then freeze half of the recipe in individual portions so I can just thaw and heat up on a lazy day.
- Please see the recipe notes for stovetop instructions, if you don’t have an Instant Pot.
If you’re looking for more Vegan Instant Pot recipes, you’ll also love this Sweet Potato, Red Lentil, and Peanut Stew, plus these Instant Pot Rice & Beans!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Instant Pot Black Bean Soup (10 Ingredients!)
This Instant Pot Black Bean Soup is healthy, hearty, and easy to make! It’s perfect for Meal Prep and freezes well. All you need is 10 plant-based ingredients, an Instant Pot, and an empty stomach.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 minutes
- Yield: 4-6 Servings 1x
Ingredients
- 1 small Red Onion, diced
- 3 Cloves Garlic, minced
- ½ bunch Cilantro, stems and leaves divided
- 1 Red Pepper, diced
- 1 tbsp Cumin
- 2 tbsp Chili Powder
- ½ tsp Cayenne Pepper
- 14 oz. dry Black Beans (about 2 cups)
- 3 cups Vegetable Broth, plus extra Water
- Juice + Zest of 1 Lime
- Salt, to taste
- Easy Avocado Salsa, for garnish (Optional)
Instructions
- First, add the Red Onion, Garlic, and diced Cilantro Stems into the Instant Pot with a splash of Water. Using the Sauté setting, cook the veggies for 2-3 minutes, or until translucent.
- Next, add the Red Pepper and spices to the Instant Pot, and sauté for an additional 1-2 minutes.
- Add the Dried Black Beans to the pot along with the Vegetable Broth. Stir well, then slowly add in Water to the iPot until the Water line is about 1” above the dried Beans.
- Cover and Seal the Pot, then set the pressure to Manual High for 30 Minutes.
- Force release the pressure from the iPot, and carefully blend the soup by using an Immersion Blender, or by transferring it to a blender. I blended about half of my soup so there would still be some texture to it.
- Pour into bowls, top as desired, and enjoy.
Notes
- If you would like your soup to be thicker, spoon off some of the liquid from the top of the beans once they finish cooking.
- This soup freezes well, so is perfect for meal prep!
- If you do not have an Instant Pot, you can also make this recipe on the stovetop – you will need to adjust the cooking time for the dried Beans, and may need to add in more Water as well. Alternatively, you can substitute 4 cups of drained & rinsed canned Black Beans for the dried Beans – if you do this, you will only need to simmer the mixture for 10-15 minutes or so before blending.
Want to save this Black Bean Instant Pot Soup for later? Pin the recipe to your Pinterest boards:
Do you soak the black beans before cooking?
nope!
Um, where do the cilantro leaves and limes go?
You can use both to top the served beans as desired 🙂
Nice, healthy soup. Definitely spend the extra few minutes prepping the avocado salsa to garnish it- really ties all the flavours together!
so happy you enjoyed, Heather!
Made almost exactly as written except I never saw when to add the lime zest & juice so I omitted. I used chicken broth instead of vegetable. It’s impossible to judge what’s 1″ over beans; so, I just added two more cups of water which worked out well. Very tasty & easy to make!
so glad you enjoyed, Karen!
If the beans are fairly level (you’re right that they’ll never be perfect), put your index finger vertically in the pot, touching the beans. The water should come up to the first knuckle.
Hope this helps!
Thank you very much for this info. I luv beans and have been making them in the IP for 3 years. This will really help instead of guessing. Thanks for sharing!
You’re very welcome!
Delicious recipe. Some of my beans were a tad undercooked so I think next time I will let it naturally release instead of quick release
This would have been 5 stars if there was a warning about how spicy 2 tablespoons of chili powder would be! Unfortunately o had to throw it out -but it would have been a great soup otherwise.
I’m sorry to hear that Shelly! Different chili powders have different spice levels. I hope you try this one out again and adjust the chili powder to suit your taste.
And if find yourself in this situation with a soup or stew, throw in a peeled potato, then remove it before serving. Or you can cut the potato into bite-sized pieces and through them in, if you don’t mind having potato in your soup. And if you aren’t vegan, serving the soup with a big dollop of sour cream or Greek yogurt will help, as will having bread on the table