Instant-Pot Black Bean Soup Recipe

Introduction

This Instant-Pot Black Bean Soup is a hearty and flavorful dish perfect for any day of the week. Packed with spices and wholesome ingredients, it’s easy to make and warms you up from the inside out.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 pound dried black beans, rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 bay leaf
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• Fresh cilantro leaves, chopped (for garnish)
• Preferred toppings such as diced avocado, plant-based sour cream, or jalapeño slices

Instructions

1. Step 1: Select ‘Sauté’ on your Instant Pot. Heat olive oil, then add diced onion and red bell pepper. Cook, stirring, until softened, about 3 minutes. Add minced garlic and cook for another minute.
2. Step 2: Stir in ground cumin, chili powder, dried oregano, smoked paprika, and cayenne pepper if using. Cook for 30 seconds until fragrant. Add rinsed black beans to the pot.
3. Step 3: Add vegetable broth, water, and bay leaf. Stir well to scrape bits from the pot.
4. Step 4: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select ‘Pressure Cook’ or ‘Manual’ and set the time to 45 minutes on high pressure. Allow the Instant Pot to come to pressure, about 10 minutes.
5. Step 5: After cooking, let pressure release naturally for about 15 minutes, then turn the valve to ‘Venting’ to release remaining pressure.
6. Step 6: Open the lid and remove the bay leaf. Use an immersion blender to blend the soup until smooth, or leave some beans whole for texture.
7. Step 7: Stir in lime juice. Adjust seasoning with salt and pepper. Ladle soup into bowls, enjoy warm, and garnish with cilantro and preferred toppings.

Tips & Variations

• For a smokier flavor, try adding a chipotle pepper in adobo sauce during the sauté step.
• If you prefer a thinner soup, add more vegetable broth or water after blending.
• To add protein, top the soup with a dollop of plant-based sour cream or cooked quinoa.
• Soaking the beans overnight can reduce cooking time, but it’s not necessary with the Instant Pot.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen if needed. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black beans instead of dried?

Yes, you can use canned black beans to reduce cooking time. Skip the pressure cooking step and simmer the sautéed vegetables with canned beans, broth, and spices for about 20 minutes to blend flavors.

Is this soup vegan and allergy-friendly?

Yes, this recipe is naturally vegan and gluten-free. Just be sure to check your vegetable broth ingredients to avoid hidden allergens.

Instant-Pot Black Bean Soup Recipe

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★★★★★

4.5 from 589 reviews

• Author: lilan
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This hearty Instant-Pot Black Bean Soup is a flavorful, comforting dish packed with spices and protein-rich black beans. Using the Instant Pot makes the cooking process quick and easy while infusing the soup with rich aromas from cumin, chili powder, and smoked paprika. Perfect for a nutritious weeknight meal, it’s garnished with fresh cilantro and customizable toppings like avocado or plant-based sour cream for added creaminess and zest.

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Ingredients

Scale 1x2x3x

Sauté Vegetables

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced

Spices

• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)

Main Ingredients

• 1 pound dried black beans, rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 bay leaf

Finishing Touches

• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• Fresh cilantro leaves, chopped (for garnish)
• Preferred toppings such as diced avocado, plant-based sour cream, or jalapeño slices

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Instructions

1. Sauté Vegetables: Select the ‘Sauté’ function on your Instant Pot. Heat the olive oil, then add the diced onion and red bell pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. Toast Spices: Stir in the ground cumin, chili powder, dried oregano, smoked paprika, and cayenne pepper if using. Cook the spices for 30 seconds to release their aroma. Add the rinsed black beans to the pot and stir to combine.
3. Add Liquids: Pour in the vegetable broth, water, and add the bay leaf. Stir well, scraping any browned bits from the bottom of the pot to incorporate the flavors.
4. Pressure Cook: Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the time to 45 minutes on high pressure. It will take about 10 minutes for the Instant Pot to reach pressure before cooking begins.
5. Release Pressure: Once cooking is complete, allow the pressure to release naturally for about 15 minutes to ensure the beans are tender. Afterward, carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
6. Blend Soup: Open the lid and remove the bay leaf. Using an immersion blender, puree the soup until smooth, or blend partially to retain some bean texture based on your preference.
7. Season and Serve: Stir in the juice of one lime to brighten the flavors. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with chopped fresh cilantro and your choice of preferred toppings such as diced avocado, plant-based sour cream, or jalapeño slices. Serve warm.

Notes

• If you prefer a chunkier soup, blend only half or a third of the soup and stir it back in.
• Soaking the black beans overnight can reduce pressure cooking time to 25-30 minutes.
• Toppings like avocado or sour cream add creaminess and balance the spice.
• Adjust the cayenne pepper depending on your heat preference or omit for a milder flavor.
• Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes (includes pressure build and release time)
• Category: Soup
• Method: Instant Pot
• Cuisine: Mexican

Keywords: Instant Pot black bean soup, vegan black bean soup, pressure cooker soup, easy black bean soup, gluten free black bean soup, healthy soup recipe