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instant pot black bean soup in a white bowl

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.
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


  • 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.



If you want pureed soup when the soup has finished cooking you can finish it off using an immersion blender.


Serving: 1serving | Calories: 190kcal | Carbohydrates: 20g | Protein: 16g | Fat: 4g