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.
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.
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.
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.
- Sour Cream
- Sliced Avocado
- Shredded Cheese
- Fresh Lime
What to Eat and Pair with the 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
- 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
- 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.