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Easy, Instant Pot Black Bean Soup

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.

instant pot black bean soup in a white bowl

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

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.

chopped red peppers, chopped onions, garlic, tomatoes, and celery in glass bowls

How to Make Black Bean Soup in Instant Pot

  1. Saute onion, red peppers, and jalapeno in the pot with olive oil. When fragrant, add the garlic.
  2. Add the beans, broth, celery, diced tomatoes, seasonings, and bay leaf.
  3. Stir and close the lid and seal.
  4. Pressure cook.

collage photo of dried black beans, onions and red peppers in an instant pot, and uncooked black bean soup

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.

black bean soup in an Instant Pot with a wooden spoon

Cook Time/How Long to Cook

Pressure cook the soup for 50 minutes. Allow the steam to release naturally for 15 minutes.

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.

a wooden spoon filled with Instant Pot black bean soup

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.

instant pot black bean soup in a white bowl

Topping Ideas

  • Sour Cream
  • Sliced Avocado
  • Cilantro
  • Shredded Cheese
  • Jalapenos
  • Fresh Lime

instant pot black bean soup in a white bowl

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.

a spoonful of instant pot black bean soup

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

Click here for a full listing of Instant Pot Recipes.

instant pot black bean soup in a white bowl
Print Pin
5 from 4 votes

Instant Pot Black Bean Soup

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.
Save this recipe here.
Course dinner, lunch
Cuisine American, Mexican
Keyword instant pot black bean soup, pressure cooker black bean soup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 190kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 cup chopped red pepper
  • 2-3 garlic cloves, minced
  • 1/2 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

If you want pureed soup when the soup has finished cooking you can finish it off using an immersion blender.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 190kcal | Carbohydrates: 20g | Protein: 16g | Fat: 4g
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Nutrition DataMacros 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.
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Recipe Rating




Michelle

Sunday 7th of June 2020

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

Thursday 11th of June 2020

I'm so glad you enjoyed it!

Regina

Sunday 26th of April 2020

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

Monday 27th of April 2020

I'm glad you enjoyed it!

Wendy

Wednesday 26th of February 2020

If my beans have been soaked for 8 hours how much time should I take off the pressure cooking?

staysnatched

Monday 2nd of March 2020

You can subtract 15 minutes.

Lori

Tuesday 28th of January 2020

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

Tuesday 28th of January 2020

Wonderful! I'm so glad you enjoyed it!

Saturday 26th of October 2019

Awesome soup! This is now on my monthly rotation. Thanks for a great, easy recipe.

staysnatched

Saturday 26th of October 2019

I'm so glad you enjoyed the recipe!