Instant Pot Black Bean Soup (Vegan)

This Instant Pot black bean soup is a delicious plant-based meal that even the meat-eaters will love!

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.

No Instant Pot? No problem! You can totally make this version: slow cooker black bean soup. And here is my full Instant Pot review if you are curious about my current obsession. I love mine!

I make my Instant Pot black bean soup with un-soaked, dry black beans.

This is where the Instant Pot excels, in my humble opinion. Gone are the days where I need to remember to soak my beans overnight. I just give them a rinse, and I’m good to go. It is kind of life-changing!

I use the same method in several more of my recipes: red beans and rice, black-eyed peas and ham and 15 bean soup. And it works great!

But back to this particular Instant Pot black bean soup recipe.

It is a dump-it-all-in-and-press-the button easy. And it is so good that even my son and husband went back for seconds! It is rare that I find a meatless meal that makes them happy, but this black bean soup hit the spot.

The black bean soup will thicken as it sits. It will thicken even more in the refrigerator if you have leftovers. If you want, you can add a little water or vegetable stock to leftovers to thin is out a little.

Also, if you know me, I am all about the toppings on soup! I kept mine plant-based for the photos, with some simple cilantro and diced avocado. Tortilla chips are also good with this. Even a scoop of cooked rice would be good! Lots of possibilities to choose from. 🙂 And omnivores, feel free to add cheese or sour cream!

Recipes to Serve with Black Bean Soup

• Southern skillet corn bread (vegetarian)
• Tortilla chips and homemade guacamole
• Tortilla chips and homemade salsa
• Cilantro lime rice (substitute vegan butter, if desired)

More Vegan Recipes You May Enjoy

• Instant Pot pinto beans
• Instant Pot black beans
• Instant Pot jasmine rice
• Corn salad with avocado, tomato and lime
• Quinoa black bean salad
• Classic hummus
• Instant Pot classic hummus
• Air fryer French fries
• DIY microwave popcorn (no waste)
• Instant Pot sweet potatoes
• Italian pasta salad
• Instant Pot wild rice pilaf
• Greek potato salad (Zoe’s copycat)
• Roasted thyme carrots
• Rainbow roasted vegetables
• Vegan burrito bowls
• Lemon garlic roasted Brussels sprouts

Tools Used to Make Instant Pot Black Bean Soup

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.

• Instant Pot – I have both the Duo60 and the Lux60.
• Good quality chef’s knife and cutting board
• Measuring cup
• Measuring spoons

Instant Pot Black Bean Soup Recipe

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4.48 from 21 votes

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Instant Pot black bean soup (vegan)

This Instant Pot black bean soup is a delicious plant-based meal that even the meat-eaters will love!

Course Soup

Cuisine Tex Mex

Keyword black bean, instant pot, soup

Prep Time 13 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 33 minutes

Servings 8

Calories 240 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can diced tomatoes, undrained (14.5 ounce)
• 3 stalks celery, diced
• 1 pound dry black beans, rinsed
• 1 teaspoon salt (more or less, to taste, depending on the saltiness of your broth)
• 1/2 teaspoon black pepper (more or less, to taste)
• 1 teaspoon hot sauce
• 1 Tablespoon paprika
• 2 Tablespoons chili powder
• 2 Tablespoons cumin
• 2 bay leaves
• 6 cups vegetable stock or broth (omnivores may substitute chicken broth, if you wish)

Instructions

1. Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to "sealing."

2. Cook the soup on manual high pressure for 40 minutes, and let the pressure naturally release (Note: this soup took a while to come to pressure and to naturally release: plan on the whole cooking time being over an hour, FYI). 

3. After the pot is depressurized, remove the lid, and carefully remove the bay leaves. (I used tongs). Note: soup will thicken as it sits.

4. Serve with desired toppings: squeeze of lime, cilantro, diced avocado, green onions, tortilla chips, etc.

Recipe Notes

Note: this soup took a while to come to pressure and to naturally release: plan on the whole cooking time being well over an hour (about an hour and 20 minutes).

Nutrition Facts

Instant Pot black bean soup (vegan)

Amount Per Serving

Calories 240 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 844mg37%

Potassium 1139mg33%

Carbohydrates 45g15%

Fiber 11g46%

Sugar 6g7%

Protein 13g26%

Vitamin A 2075IU42%

Vitamin C 37.7mg46%

Calcium 119mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.