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    Home - Recipes - Soup

    Instant Pot Black Bean Soup

    Mar 11, 2019 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 43 Comments

    7494 shares
    Jump to Recipe

    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

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    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:

    • Instant Pot lentil tacos
    • Vegan split pea soup
    • Miso breakfast oats

    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 garnished with avocado slices, pico de gallo, and sour cream.
    Print Recipe
    4.34 from 33 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.  
    Prep Time5 mins
    Cook Time40 mins
    Total Time45 mins
    Course: Soup
    Cuisine: Mexican
    Diet: Vegan, Vegetarian
    Servings: 8
    Calories: 249kcal
    Author: Courtney
    Prevent your screen from going dark

    Equipment

    Instant Pot

    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 Tablespoons chili powder
    • 2 teaspoon cumin
    • 2 teaspoon garlic powder
    • 2 teaspoon onion powder
    • 2 teaspoon paprika
    • 2 teaspoon 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.

    Nutrition

    Calories: 249kcalCarbohydrates: 48gProtein: 14gFat: 1gSaturated Fat: 1gSodium: 990mgPotassium: 1179mgFiber: 12gSugar: 7gVitamin A: 1801IUVitamin C: 43mgCalcium: 129mgIron: 5mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
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    Reader Interactions

    Comments

    1. Toni says

      March 12, 2019 at 3:59 pm

      I loved it! So comforting and really easy to make!

      Reply
      • Courtney says

        March 13, 2019 at 4:10 pm

        Thank you, I am so happy you enjoyed it!

        Reply
        • Steph says

          March 13, 2019 at 8:17 pm

          Are beans soaked before adding to instant pot?

        • Courtney says

          March 13, 2019 at 8:30 pm

          No, I do not soak the beans before cooking them in this recipe.

    2. Sandhya Hariharan says

      March 12, 2019 at 4:37 pm

      We love love Blackbeans Soup and this looks incredible with all the toppings.

      Reply
    3. Sonila says

      March 12, 2019 at 5:10 pm

      This black bean soup looks so easy to make. We love black beans in my house so adding this to my list!!!

      Reply
      • Courtney says

        March 13, 2019 at 4:09 pm

        Its so easy - especially in a pressure cooker. Hope you get a chance to try it!

        Reply
        • Terry says

          June 18, 2022 at 1:48 am

          What about a regular old fashioned crock pot? Don’t own the Instant Pot.

    4. Noelle says

      March 12, 2019 at 5:12 pm

      Great ideas for toppings! I love to throw some avocado on top of my soups!

      Reply
      • Courtney says

        March 13, 2019 at 4:08 pm

        me too! Toppings are one of my favourite parts of this soup 🙂

        Reply
    5. Jennifer says

      March 13, 2019 at 2:40 pm

      I love this Instant Pot Black Bean Soup....one of our favorites!!!

      Reply
      • Courtney says

        March 13, 2019 at 4:05 pm

        Thank you! I am so happy to hear that 🙂

        Reply
    6. Mark Soiseth says

      March 14, 2019 at 2:09 pm

      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.

      Reply
      • Courtney says

        March 14, 2019 at 3:04 pm

        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.

        Reply
    7. Cindy says

      November 11, 2019 at 2:41 am

      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!

      Reply
      • Courtney says

        November 11, 2019 at 2:39 pm

        You're welcome Cindy! I'm so happy to hear you enjoyed it 🙂

        Reply
    8. Staci Hanson says

      January 27, 2020 at 12:32 am

      I completely disagree with the review that this had ZERO flavor, I found it to be completely FLAVORFUL! In fact, I followed this recipe completely and I used low sodium veggie broth. This is a very inexpensive, healthy, easy, set it and forget it recipe. It made very large pot, next time I make it I will most likely cut the recipe in half as I am going to be eating it all week, would you still cook it for 40 minutes you think? THANK YOU!

      Reply
      • Courtney says

        January 27, 2020 at 4:45 pm

        Thank you for your feedback Staci! If I were to cut the recipe in half I would still use the cook time of 40 minutes.

        Reply
    9. Bonnie says

      April 18, 2020 at 5:18 am

      Hi, I'm looking forward to trying this recipe! I'm just wondering what type of onion you recommend using in the soup?

      Reply
      • Courtney says

        April 18, 2020 at 9:39 pm

        Hi Bonnie!

        I normally use yellow onion in here, but it would be just as great with white or red too. Hope that helps!

        Reply
    10. Staci says

      May 09, 2020 at 8:28 pm

      I love this soup but it makes way to much for my family for three, if I were to cut the recipe in 1/2, would you still cook for the same amount of time? Thank you for a delicious recipe

      Reply
      • Staci says

        May 09, 2020 at 8:29 pm

        Apparently I already mentioned this and
        Asked this question ?‍♀️?‍♀️?‍♀️?‍♀️ Let’s call this quarantine brain!

        Reply
        • Courtney says

          May 13, 2020 at 1:30 pm

          Haha!! No worries! I think we are all a little mixed up lately 🙂

    11. Laura says

      September 20, 2020 at 12:40 pm

      Hey if I used canned black beans how long would you cook it in the instant pot?? Thanks!

      Reply
    12. Tom says

      September 20, 2020 at 9:00 pm

      Best soup I’ve ever tasted! I like spicy so I used three jalapeño peppers instead of the bells. Delicious!!!

      Reply
      • Courtney says

        September 28, 2020 at 1:38 pm

        I'm so happy to hear you enjoyed it! Adding jalapenos was a great choice!

        Reply
    13. Nannelle says

      November 15, 2020 at 8:58 pm

      Can chicken or beef stick work?

      Reply
      • Courtney says

        November 17, 2020 at 10:50 pm

        Yes! You can use any stock you like.

        Reply
    14. Jyoti says

      December 20, 2020 at 2:19 am

      I've made this several times--love it!

      Reply
    15. Connie says

      January 03, 2021 at 10:14 pm

      Good recipe for instapot. My beans were not cooked in 40 minutes. Had to add another 10 minutes. Great on a snowy day!

      Reply
      • Courtney says

        January 04, 2021 at 2:08 pm

        Hi Connie! I'm so glad you enjoyed it! Did you let the pot do a natural release when the cook tie was up? I've made this recipe several times and I've never had that issue.

        Reply
    16. Joanne says

      January 23, 2021 at 1:53 am

      I’m eager to try this. What size pot did you use? I have an Ultra Mini (3 quarts) and I suspect I will need to half the recipe.

      Reply
      • Courtney says

        January 23, 2021 at 2:00 am

        I have an 8 quart pot, sorry for not noting that! It comes close to the fill line as written, so I would try a third of the recipe.

        Reply
    17. Kristen says

      February 02, 2021 at 9:27 pm

      This was delicious! About how long did you do natural release? I did about 40 minutes, but it seemed so long!

      Reply
      • Courtney says

        February 04, 2021 at 2:43 pm

        Thank you! I don't think it's even been more than around 10 minutes for me, but I also haven't made this one in a while. If it is taking too long just quick release and it should be just fine - the cooking time is long enough to soften the beans.

        Reply
    18. Anne M Turner says

      February 10, 2021 at 9:18 pm

      no salt ?

      Reply
    19. Kathy Winters says

      March 11, 2021 at 6:35 pm

      This was amazing! The only changes I made were to use smoked paprika, and added roasted jalapeños. I am definitely making this again!

      Reply
      • Courtney says

        March 15, 2021 at 2:46 pm

        Roasted jalapenos are a great addition! I'm so happy you enjoyed it.

        Reply
    20. Darla says

      April 16, 2021 at 1:00 pm

      This was absolutely delicious! I will definitely make this again. Family enjoyed it as well. Thank you for sharing.

      Reply
      • Courtney says

        April 16, 2021 at 11:07 pm

        You are so welcome! I am so happy you enjoyed it!

        Reply
    21. Ellen says

      May 19, 2021 at 12:09 pm

      I only have canned black beans on hand. Can this be modified to use them instead of dry? What’s the time difference if so? Thanks!

      Reply
      • Courtney says

        May 20, 2021 at 6:57 pm

        Hi Ellen, the recipe is written for dried beans. Adapting to cooked beans would change a lot of things, most importantly the volume of liquid used and the flavour. I have only made this with dried beans so I would suggest if you would like to try this to pick up some black beans, or look for another recipe that works with what you have.

        Reply
      • Mallory says

        July 07, 2021 at 9:30 am

        I made this last night and I only had canned black beans as well. I used half the amount of liquid (4 cups of vegetable broth) and cooked for 20 minutes. It turned out perfectly!

        Reply

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