Instant-Pot Black Bean Soup

If you’re on the hunt for a warm, hearty, and satisfying dish that’s perfect for any occasion, look no further than this Instant-Pot Black Bean Soup. Packed with flavor and nutritious ingredients, this recipe is a lifesaver for busy weeknights or cozy weekends. The beauty of cooking with an Instant Pot is that it takes the hassle out of meal prep while delivering a deliciously rich soup in a fraction of the time. Cozy up with a bowl of this delightful soup, and you’ll find it’s bound to become a household favorite.

Why It’s Crowd-Pleasing

This Instant-Pot Black Bean Soup is not just a meal; it’s an experience. The combination of spices, fresh vegetables, and creamy black beans creates a flavor explosion that will leave your taste buds dancing. It’s vegan, filling, and super easy to customize, making it a perfect dish for both plant-based eaters and meat lovers alike. Plus, it’s budget-friendly, utilizing pantry staples that are likely already in your kitchen. Whether you’re hosting a gathering or simply enjoying a quiet dinner at home, this soup is sure to impress!

Gather These Ingredients

To whip up this delightful Instant-Pot Black Bean Soup, you’ll need the following ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 pound dried black beans, rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 bay leaf
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• Fresh cilantro leaves, chopped (for garnish)
• Preferred toppings such as diced avocado, plant-based sour cream, or jalapeño slices

Appliances & Accessories

Before you get cooking, make sure you have the following appliances and accessories ready:

• Instant Pot: This is the star of the show, allowing you to cook the soup quickly and efficiently.
• Cutting board and knife: Essential for chopping the vegetables.
• Measuring cups and spoons: For accurate ingredient measurements.
• Wooden spoon: Perfect for stirring the ingredients.
• Bowl: For serving the delicious soup once it’s ready.

Instant-Pot Black Bean Soup in Steps

Ready to dive in? Follow these simple steps to create your Instant-Pot Black Bean Soup:

Step 1: Sauté the Vegetables

Start by selecting the sauté function on your Instant Pot. Add the olive oil and let it heat up. Once hot, add the diced onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant. Add the minced garlic and continue to sauté for another minute.

Step 2: Spice It Up

Next, add the ground cumin, chili powder, dried oregano, smoked paprika, and optional cayenne pepper. Stir well to coat the vegetables in the spices, allowing the flavors to meld for about a minute.

Step 3: Add the Main Ingredients

Now it’s time to add the star ingredients! Pour in the rinsed black beans, vegetable broth, water, and toss in the bay leaf. Give everything a good stir to combine, making sure the beans are submerged in the liquid.

Step 4: Pressure Cook

Secure the lid on your Instant Pot and set the valve to the sealing position. Select the manual or pressure cook function and adjust the timer to 35 minutes. Once the cooking time is complete, let the pressure release naturally for about 15 minutes before carefully switching the valve to venting to release any remaining pressure.

Step 5: Finish with Lime and Seasoning

Once the pressure has fully released, open the lid and remove the bay leaf. Stir in the lime juice, then season the soup with salt and freshly ground black pepper to taste. For a creamier texture, you can use an immersion blender to blend a portion of the soup, or you can leave it chunky for a heartier feel.

Step 6: Serve and Enjoy

Ladle the soup into bowls and garnish with chopped cilantro and your choice of toppings, such as diced avocado, plant-based sour cream, or jalapeño slices. Enjoy the warmth and comfort of this fulfilling dish!

Health-Conscious Tweaks

This Instant-Pot Black Bean Soup is already a nutritious choice, but you can make it even healthier with these tweaks:

• Use low-sodium vegetable broth to control the sodium level.
• Substitute half of the black beans with diced zucchini or sweet potatoes for added nutrients and flavor.
• Incorporate leafy greens such as spinach or kale towards the end of cooking for extra vitamins.
• Reduce the amount of oil or use a non-stick cooking spray for sautéing to cut calories.

Cook’s Commentary

This Instant-Pot Black Bean Soup is one of those recipes that only gets better with time. The flavors deepen as it sits, making it an excellent option for meal prep. Make a big batch and store it in the refrigerator or freezer for later use. Don’t hesitate to play around with the spices or add in other vegetables you love. It’s a versatile dish that can easily be tailored to your tastes!

How to Store & Reheat

To store your Instant-Pot Black Bean Soup, let it cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat or in the microwave until warmed through. If the soup thickens while stored, add a splash of water or vegetable broth to loosen it up.

Your Top Questions

Can I use canned black beans instead of dried?

Yes, you can use canned black beans! If you choose this option, skip the soaking and cooking time for the beans, and simply add them in during the last 10 minutes of cooking to heat through.

Can I make this soup spicier?

Absolutely! If you love heat, feel free to increase the cayenne pepper or add diced jalapeños or other hot peppers to the soup for an extra kick.

What can I serve with black bean soup?

This soup pairs wonderfully with a side of cornbread, tortilla chips, or a fresh salad. It also makes a great filling for tacos or burritos!

Can I make this soup in a slow cooker?

Yes! To adapt this recipe for a slow cooker, sauté the vegetables and spices in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.

Time to Try It

Now that you have all the details to make this comforting Instant-Pot Black Bean Soup, it’s time to roll up your sleeves and get cooking! Trust me, your taste buds will thank you. Whether you’re enjoying a quiet night in or hosting friends for dinner, this soup is sure to be a hit. Don’t forget to share your creations and any modifications you made to the recipe. Happy cooking!

Instant-Pot Black Bean Soup

This Instant-Pot Black Bean Soup is a warm, hearty delight! Packed with flavor, it's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Vegan

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 medium red bell pepper diced
• 3 cloves garlic minced
• 2.5 teaspoons ground cumin
• 1.5 teaspoons chili powder
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper optional
• 1 pound dried black beans rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 leaf bay
• 1 medium lime juice of
• Salt and freshly ground black pepper to taste
• Fresh cilantro leaves chopped (for garnish)
• Preferred toppings such as diced avocado, plant-based sour cream, or jalapeño slices

Equipment

• Instant Pot
• Cutting Board and Knife
• Measuring cups and spoons
• Wooden spoon
• Bowl

Method

 

1. Start by selecting the sauté function on your Instant Pot. Add the olive oil and let it heat up. Once hot, add the diced onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant. Add the minced garlic and continue to sauté for another minute.
2. Next, add the ground cumin, chili powder, dried oregano, smoked paprika, and optional cayenne pepper. Stir well to coat the vegetables in the spices, allowing the flavors to meld for about a minute.
3. Now it’s time to add the star ingredients! Pour in the rinsed black beans, vegetable broth, water, and toss in the bay leaf. Give everything a good stir to combine, making sure the beans are submerged in the liquid.
4. Secure the lid on your Instant Pot and set the valve to the sealing position. Select the manual or pressure cook function and adjust the timer to 35 minutes. Once the cooking time is complete, let the pressure release naturally for about 15 minutes before carefully switching the valve to venting to release any remaining pressure.
5. Once the pressure has fully released, open the lid and remove the bay leaf. Stir in the lime juice, then season the soup with salt and freshly ground black pepper to taste. For a creamier texture, you can use an immersion blender to blend a portion of the soup, or you can leave it chunky for a heartier feel.
6. Ladle the soup into bowls and garnish with chopped cilantro and your choice of toppings, such as diced avocado, plant-based sour cream, or jalapeño slices. Enjoy the warmth and comfort of this fulfilling dish!

Notes

• Store leftovers in airtight containers in the refrigerator for up to 5 days.
• Freeze portions for up to 3 months for easy meals.
• Adjust the spice levels according to your preference by adding more cayenne or jalapeños.
• For added nutrition, consider adding diced zucchini or sweet potatoes.
• This soup tastes even better the next day as the flavors meld!