This Instant Pot black bean soup is a delicious plant-based meal that even the meat-eaters will love!
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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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Instant Pot black bean soup (vegan)
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
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Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to "sealing."
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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).
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After the pot is depressurized, remove the lid, and carefully remove the bay leaves. (I used tongs). Note: soup will thicken as it sits.
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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).
H in Reno says
Make this often with whatever broth I’ve saved and frozen from previous instant pot cooking. Often served over brown rice for a complete protein.
Marjorie @APinchOfHealthy says
Glad you are enjoying it!
Anne Flake says
Love this recipe, but I have one child who doesn’t like the texture of whole beans. I use an immersible blender to make it a smooth soup, and top it with cheese and cilantro. They love it! Just wanted to throw that out there for any other parent whose kid has a texture thing.
Marjorie @APinchOfHealthy says
Yay Anna! I am so glad they liked it puréed.
Valerie says
I’ve made this 8-10 times in the last year and it always turns out beautifully. The soup itself is good, but the toppings you recommend really take this dish to another level. I saw a reviewer comment on elevation changing cooking times- I live at 5000 ft and always cook for the 40 minutes with no issues. Thank you for the wonderful recipe!
Valerie says
Also I add shredded cheese and plain yogurt (sub for sour cream) as toppings.
Marjorie @APinchOfHealthy says
I am so happy you are enjoying it, Valerie!❤️ And I totally agree about toppings.👌🏻