Recipe Overview
Why you’ll love it: Made with pantry staples, Instant Pot black bean soup is rich, creamy, and satisfying. It’s an excellent meatless dinner or hearty lunch and is a great way to cook dried beans quickly.
How long it takes: 1 hour, 40 minutes (mostly hands-off)
Equipment: Instant Pot, immersion or countertop blender (optional)
Servings: 6
Perfectly Wonderful Black Bean Soup
The best way to cook dry beans. The Instant Pot turns dried black beans into a creamy, flavorful soup in just over an hour. Soaking isn’t necessary, and the pressure cooker reliably softens beans that start out hard. This recipe is economical and dependable; pinto beans and other varieties work well too.
Healthy and satisfying. This soup is packed with plant protein, fiber, and vegetables. It’s naturally vegetarian and easily vegan, yet it will appeal to everyone at the table.
One-pot convenience. You sauté the aromatics right in the Instant Pot, which keeps cleanup simple and makes this essentially a one-pan meal.
Make-ahead friendly. The soup improves after a day in the fridge and freezes well. I often freeze half for a quick future meal.
Ingredient Notes
- Dry black beans – No soaking required. Use about 2 cups (1 lb). Rinse and remove any debris.
- Onion, carrot, celery, garlic – A classic mirepoix base adds depth and sweetness.
- Jalapeño – Keep seeds and ribs for more heat or remove them for a milder soup.
- Spices – Cumin, chili powder, red pepper flakes, and a bay leaf deliver warm, layered flavor.
- Broth – Use low-sodium vegetable broth to control salt; chicken broth works if not keeping the dish vegetarian.
- Cilantro – Stir in at the end for fresh brightness; optional if you prefer to omit.
- Lime juice – A squeeze of lime at the finish lifts the flavors and balances the spices.
How To Make Black Bean Soup
Sauté the vegetables. Set the Instant Pot to Sauté, add oil, then cook the onion, celery, carrot, jalapeño, and salt until the onion is soft and translucent, about 5 minutes. Add garlic and spices and cook another minute until fragrant.
Add beans and liquid, then pressure cook. Turn the Instant Pot off, add the rinsed black beans, broth, water, and a bay leaf. Scrape the bottom to release any browned bits. Seal the lid and cook on high pressure (Manual or Pressure Cook) for 45 minutes. It will take about 13–15 minutes to reach pressure.
Natural pressure release. Allow the pressure to release naturally for 15 minutes, then carefully turn the vent to release any remaining pressure. The total cooking window (pressurize, cook, release) is roughly 1 hour 30 minutes including prep.
Optional blending for creaminess. For a creamier texture, remove about half the soup and purée it with an immersion blender or in a regular blender, then stir it back into the pot. Skip this step if you prefer a chunkier soup.
Finish and serve. Stir in chopped cilantro and fresh lime juice, then taste and adjust salt and pepper as needed. Keep the soup on the Instant Pot’s Warm setting until ready to serve.
Serving suggestions
Toppings: Sour cream, sliced avocado, guacamole, shredded cheese, chopped cilantro, sliced jalapeños, or crushed tortilla chips are great options.
Sides: Serve with warm whole-wheat cornbread, cornbread muffins, baked or air-fryer tortilla chips with salsa, garlic bread, or a grilled cheese sandwich.
Canned Beans
If you prefer canned beans, use three 15.5-ounce cans (drained and rinsed) in place of the dried beans. Cooking time is much shorter — about five minutes at high pressure in the Instant Pot — or you can simmer the soup on the stovetop until heated through and flavors meld.
Recipe Variations
You can easily adapt this recipe to suit your pantry and preferences.
- Swap beans: Pinto or other beans work well if you don’t have black beans.
- Adjust seasonings: Tweak spices to create your own flavor profile.
- Add meat: Stir in cooked bacon, diced ham, or sausage after blending if you want a non-vegetarian option.
- Stovetop method: Soak beans overnight (or use a quick soak) and simmer on the stove until tender, about two hours after soaking, or use canned beans for a faster stovetop soup.
Storing & Reheating Leftovers
Refrigerate/Freeze: Store in a tightly covered container for 3–4 days in the refrigerator or freeze for up to one month. Thaw overnight in the fridge for best texture.
Reheat: Reheat individual portions in the microwave (covered to prevent splatters) or on the stove. Thin with a little water or broth if the soup becomes too thick.
More Instant Pot soup recipes
If you love quick soups, try other Instant Pot recipes for fast, comforting meals.
- Instant Pot Tomato Soup
- Instant Pot Chicken and Rice Soup
- Instant Pot Broccoli Cheese Soup
- Instant Pot Minestrone Soup
- Instant Pot White Chicken Chili
- Instant Pot Chicken and Dumplings
- Instant Pot Chicken Noodle Soup
More Soups and Stews
Creamy Carrot Soup
Zuppa Toscana
Easy Split Pea Soup
Easy Hamburger Soup Recipe
Instant Pot Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (about 1 medium)
- ½ cup finely chopped celery (about 1 stalk)
- ¾ cup finely chopped carrot (about 2 small carrots)
- 2 small jalapeño peppers, ribs and seeds removed, finely diced
- ½ teaspoon kosher salt
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- ¼ teaspoon red pepper flakes, more to taste
- 2 cups dried black beans, rinsed and sorted (1 lb)
- 4 cups low-sodium vegetable broth (or chicken broth)
- 2 cups water
- 1 bay leaf
- ¼ cup chopped fresh cilantro, more for garnish
- 2 tablespoons fresh lime juice
- Suggested toppings: fresh cilantro, sour cream, shredded cheese, crushed tortilla chips, sliced jalapeños
Instructions
- Heat the Instant Pot to Sauté. Add oil, onion, celery, carrot, jalapeño, and salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
- Add garlic, cumin, chili powder, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Turn off the Instant Pot.
- Add the black beans, broth, water, and bay leaf. Stir to combine, scraping the bottom clean.
- Secure the lid and set the Instant Pot to High Pressure (Manual or Pressure Cook) for 45 minutes. Allow about 13–15 minutes to reach pressure.
- When the cooking time ends, let the pressure release naturally for 15 minutes, then carefully release any remaining pressure and open the lid.
- Remove and discard the bay leaf. For a creamier texture, remove about half the soup and purée it with an immersion blender or in a regular blender, then stir it back into the pot.
- Stir in cilantro and lime juice, taste, and adjust seasoning. Serve with desired toppings.
Notes
- Consistency: The soup is fairly thin right after cooking and thickens as it cools. To thicken it, reduce the water by 1 cup when assembling.
- Add meat: Stir in diced ham, cooked bacon, or sausage after puréeing if desired.
- Stovetop instructions: Soak beans overnight (or use a quick soak) and simmer for about two hours, or use canned beans for a faster stovetop version.
- Canned beans: Three 15.5-ounce cans of black beans equal about 1 lb dried beans and shorten cooking time considerably.
- Using soaked beans: If beans are soaked overnight, omit the 2 cups of water and reduce pressure-cooking time to 15 minutes with a 15-minute natural release.
Video
Nutrition
Nutrition information is an approximation.