Instant Pot Black Bean Soup is a quick, pressure cooker, vegetarian recipe using dried black beans. This vegan plant-based dish is simple to make using unsoaked beans that results in a thick and hearty, healthy soup. Make your favorite Panera soup right at home.
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This post was originally posted in 2019. It has since been updated.
I'm no stranger to making soups in my Instant Pot. I probably make soups like Instant Pot Broccoli Cheddar Soup, Instant Pot Split Pea Soup, and Instant Pot Chicken Tortilla Soup more often than anything else....soup and crab legs!
The Instant Pot is also great for making beans without the need to soak the beans overnight. This really is a game changer. Be sure to check out my Instant Pot Black Beans, Instant Pot Baked Beans, and Instant Pot Red Beans and Rice.
Beans are loaded with fiber and protein, making this soup a great option for vegans, vegetarians, or even #MeatlessMonday.
Table of Contents
How to Make Black Bean Soup in Instant Pot
- Saute onion, red peppers, and jalapeno in the pot with olive oil. When fragrant, add the garlic.
- Add the beans, broth, celery, diced tomatoes, seasonings, and bay leaf.
- Stir and close the lid and seal.
- Pressure cook.
Do You Have to Soak?
Not with an Instant Pot. Simply rinse the beans and pick out any chipped beans or imperfections.
If you do wish to soak your beans overnight, it could cut down on the pressure cooking time, but it's not necessary.
Cook Time/How Long to Cook
Pressure cook the soup for 50 minutes. Allow the steam to release naturally for 15 minutes.
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How to Add Meat
This soup will work well with ham hocks, bacon (pre-cooked and crumbled), smoked turkey (leg or wing), or a leftover ham bone! Add the meat in to pressure cook with the remaining ingredients.
How Many Carbs?
This soup has 42 grams of carbs, of which 22 are fiber, leaving 20 net carbs.
Freezer Tips
Yes, bean soups are one of the best soups to freeze. Simply defrost (I like to do so in the fridge overnight) and reheat. Do not freeze any fresh toppings such as avocado.
Check out The Best Types of Soups to Freeze here.
Topping Ideas
- Sour Cream
- Sliced Avocado
- Cilantro
- Shredded Cheese
- Jalapenos
- Fresh Lime
What to Eat and Pair with the Soup
Pair this soup with Cilantro Lime Cauliflower Rice, Instant Pot Barbacoa, or Keto Low-Carb Taco Bowls.
More Instant Pot Soup Recipes
Instant Pot Broccoli Cheddar Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Chicken and Dumplings
Instant Pot Butternut Squash Soup
Instant Pot Baked Potato Soup
Instant Pot Tomato Soup
Click here for a full listing of Instant Pot Recipes.
Instant Pot Black Bean Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 cup chopped red pepper
- 2-3 garlic cloves, minced
- ½ jalapeno pepper chopped omit if you do not wish to have spicy, add more if you really like a kick!
- 3 chopped celery ribs
- 1 pound black beans rinsed
- 6 cups broth vegetable, chicken, or beef
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon red cayenne pepper omit if you do not wish to have spicy
- 1 14.5oz can diced tomatoes
- 1 teaspoon smoked paprika
- salt and pepper to taste I like to go light on salt and pepper before the soup cooks and add more to taste after it has cooked.
- 1 bay leaf
Instructions
- Place the Instant Pot on Saute function. When hot, add the olive oil, onions, red peppers, and chopped jalapeno to the pot.
- Cook for 2-3 minutes until the onions are translucent and fragrant.
- Add in the garlic and stir. Turn off the saute function.
- Add the beans, broth, tomatoes, celery, seasonings, and bay leaf to the pot and stir.
- Close the lid and seal. Cook for 50 minutes on Manual > High Pressure Cooking.
- When the pot indicates it has finished allow steam to release naturally for 15 minutes.
- The soup will thicken as it stands.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Hollie says
I’ve made this with almost the same ingredients but not with tomatoes! Definitely will try this recipe!
staysnatched says
Definitely let me know what you think!
Anonymous says
Awesome soup! This is now on my monthly rotation. Thanks for a great, easy recipe.
staysnatched says
I'm so glad you enjoyed the recipe!
Lori says
I absolutely LOVED this soup! I think it's going to be frequent in my arsenal of recipes! I've already shared it with a friend who loved it just as much as I did.
staysnatched says
Wonderful! I'm so glad you enjoyed it!
Wendy says
If my beans have been soaked for 8 hours how much time should I take off the pressure cooking?
staysnatched says
You can subtract 15 minutes.
Regina says
This soup is outstanding! Serious kick caught me off guard when I tasted it! Heh heh! I used a can of Rotel tomatoes and a can of green chilies instead of diced tomatoes and a jalapeño (which I didn’t have on hand). Just shared the pin with my whole family! Thank you for this bold and tasty creation!
staysnatched says
I'm glad you enjoyed it!
Michelle says
This recipe was a total hit. Very easy to make and packed with flavor. Love that it's freeazer friendly. We each had a bowl for dinner and this had 8 cups worth to freeze for lazy nights. We paired this with a mexican-style rice and chicken and it was a great match. Will def make this again!
staysnatched says
I'm so glad you enjoyed it!
Heather says
I have made this three times in the last month and it is so good. It fills up my family of 6 with a little leftover for me to eat for lunch the next day.
staysnatched says
This is perfect for leftovers!
Miya says
Enjoyed this flavorful recipe and now keeping it as a lunch staple!
staysnatched says
This is perfect for lunch!
Devon says
Best black bean soup ever! I used a full jalapeño as I like spice and was out of tomatoes. Still turned out delicious. The whole family ate it all, so no leftovers this time!
staysnatched says
Yum! That sounds delicious!
Madison says
This recipe sounds delicious. Am I anle to make it with a slow cooker instead?
staysnatched says
Thank you! I’m sure you can, I don’t have a slow cooker recipe with instructions.
Carrie says
Is this one pound or two pounds of beans? The recipe states one pound. I used one pound and it’s not thick…it’s soupy. Did everyone else use two pounds?
staysnatched says
This is a soup recipe. It’s soupy because it’s soup.
Carrie says
@staysnatched, if I used canned black beans could that be the difference?
staysnatched says
Absolutely. You don't need an Instant Pot for canned black beans. They are already cooked, you just need to warm them on the stove.
Jolene says
I have made this soup many times and I absolutely love it! I make it pretty much exactly as is except that I add 1 tsp each of Oregon and basil And a pinch of cinnamon which really makes it pop! I use beef broth and to the spices I add 1/2 teaspoon salt and pepper but no more salt because there is enough Salt in the broth. For topping I'd like to put a dollar up of sour cream thumb chopped avocado and cilantro and a few chopped up tomatoes if I have them on hand. Absolutely delicious! I totally recommend this recipe to all.
staysnatched says
That sounds so good!