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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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 Black Beans?
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.
How Many Carbs are in Black Bean Soup?
This soup has 42 grams of carbs, of which 22 are fiber, leaving 20 net carbs.
Can Black Bean Soup Be Frozen?
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.
Black Bean Soup Toppings
- Sour Cream
- Sliced Avocado
- Shredded Cheese
- Fresh Lime
What Do You Eat with Black Bean Soup?
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.