Instant Pot Black Bean Soup

Instant Pot black bean soup is a hearty, flavorful and economical soup.  Dried black beans, peppers and onion are cooked with chili powder, cumin and paprika in this easy to make meal.  We have this soup on our meal plan often through the winter, and we always have some on hand in the freezer for convenient meals.

a bowl of black bean soup next to a linen napkin

This black bean soup starts with dried beans so even in a pressure cooker it still has a bit of cook time, but this is as close to dump and start possible so while it is cooking you are completely free to do other things and just wait for your soup to be cooked. Perfect for busy nights, or weekends when you don’t want to spend to much time with hands on cooking.

There is no need to soak your beans!  This is one of the reasons I love the Instant Pot so much.  I find dried beans have a much better flavour than those in cans, and the Instant Pot makes it so much easier to eat them!

HOW TO MAKE INSTANT POT BLACK BEAN SOUP

Prepare your peppers and onions by dicing them into bite-sized pieces.  I like mine fairly small so that they kind of melt into the soup, but if you prefer chunkier vegetables go ahead and chop them how you like.

Add the stock, beans, spices and vegetables into the Instant Pot, give everything a quick stir, and set it to cook on high pressure!  That’s it!

a bowl of black bean soup beside a bowl of tortilla chips

What to serve with black bean soup

This soup truly is hearty enough for use to consider a full meal, especially with toppings, but great sides would be crusty bread or a nice light salad.

I love toppings on my black bean soup!  You can do what we have here and add pico de gallo, avocado and sour cream – kind of like a low carb black bean taco in a bowl!  Other great toppings are cheese or tortilla chips if you are into that.

 

Additional information

  • This soup will keep for at least 5 days in the fridge, so it is a great meal prep recipe
  • It freezes really well!  We portion it out into single or double servings and always have some on hand in the freezer for quick meals.
  • Do NOT double this recipe!  It will put your Instant Pot over the fill line.  If you want to make a double batch, you will need to cook it twice.

a bowl of black bean soup topped with avocado, sour cream and pico de gallo

DIETARY CONSIDERATIONS

This recipe for easy bean salad is suitable for the following diets:

  • vegan and vegetarian
  • clean eating
  • gluten free, dairy free, and allergy friendly

 

Are you on Pinterest????? Follow me for more fresh and tasty recipe ideas

 

Want to see more recipes like this?? Sign up for our newsletter to have new recipes delivered to your inbox, follow us on Instagram or like our Facebook page.

 

MORE INSTANT POT RECIPES YOU’LL LOVE

If you like this recipe for Instant Pot black bean soup, you might want to check out some of our other Instant Pot recipes:

 

If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
Loved this? Don’t forget to rate it below!

a bowl of black bean soup topped with avocado, sour cream and pico de gallo
Print Pin
5 from 6 votes

Instant Pot Black Bean Soup

Instant Pot black bean soup is a hearty, flavorful and economical soup.  Dried black beans, peppers and onion are cooked with chilli powder, cumin and paprika in this easy to make meal.  
Course Soup
Cuisine Mexican
Keyword Instant Pot Black Bean Soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 180kcal
Author Courtney

Ingredients

  • 1 lb dry black beans
  • 1 red pepper diced
  • 1 green pepper diced
  • 3 celery ribs diced
  • 1 onion diced
  • 8 cups vegetable stock
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 2 tsp oregano
  • 1 28 oz can diced tomatoes

Instructions

  • Add all the ingredients to your Instant Pot.
  • Cook on high pressure for 40 minutes and allow for natural release.


15 thoughts on “Instant Pot Black Bean Soup”

  • I made it following your directions to the letter.

    It had literally no flavour. It seemed promising but was just a huge pot of “meh.”

    In retrospect, I think the problem was that the spices weren’t enough or that they canceled each other out.

    I was so disappointed, I threw it all out.

    • Hi Mark,

      I’m sorry to hear you did not enjoy the soup.

      A couple of things to note:

      Flavor in this soup will depend greatly on the quality of vegetable stock that you use. If you use a low sodium stock, or a stock that just isn’t very flavorful to begin with you will want to add salt to the recipe. Otherwise, yes, the soup could taste bland. Also, in regards to the spices, this soup isn’t a knock you off your chair kind of spicy soup – if you are looking for that I would suggest that you add in some spicy chili peppers to bring up the heat. Quality of your chili powder is also important. I start with a high quality chili powder blend that I absolutely love from my local organic market. Did you know that spices also lose their potency and flavour if they have been sitting in your cupboard for too long?

      Thank you for your feedback, and again, I am sorry you were disappointed.

  • This was excellent, thank you! I didn’t have quite enough regular chili powder so I used chipotle chili powder for about 1/2 Tablespoon. I also didn’t have diced tomatoes, so I used a can of peeled plum tomatoes that I chopped up. After 40 minutes of natural release we couldn’t wait any more and did a manual release – although by then it was pretty much done.. Topped with some avocado, sour cream, scallions and fresh squeezed lime juice. Will definitely make this again! Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.