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).
Maggie Lascari says
I love black bean soup. Your recipe says 8 servings. How much is in a serving? TIA
Susan says
I haven’t made it yet. Plan to do so tonight per your present instructions. However, this looks like a recipe I would trust to set up in the morning (7 am), set it to start cooking at 4:30 – 5:00 pm, and have dinner ready when I get home around 6 pm-ish. I’m not worried about toxins. But if I cook it that way, should I reduce cooking time a bit since the beans will have soaked?
Amanda says
Please remove the floating social media bar!! It makes for a horrible consumer experience. I can’t even see the left portion of the screen. I should be able to use my device and see your post at whichever angle I’d like. I can’t even read all of what I wrote because it’s blocked by buttons to share an article I can’t even read.
Marjorie@APinchOfHealthy says
Hi Amanda. You can remove it if you tap the arrows at the bottom of that bar. Tapping those arrows makes the whole thing disappear. Hope that helps!
Amanda says
You should really consider removing the floating social media bar from your site. It blocks the left side of all text when reading on certain devices.
Lisa Johnson says
Did you use a 6 quart pot? I have a 3 quart pot so I’m guessing I would need to half this recipe.
Marjorie@APinchOfHealthy says
Great question! Yes, I use a 6 qt. And yes, I would suggest dividing the recipe in half.
Amber says
My husband and I really enjoyed this soup, but the kids thought it was too spicy. I had reduced the amount of chili powder but then used Rotel canned tomatoes with green chiles. I guess I’ll stick to regular tomatoes or reduce the spice even further next time for them.
Marjorie@APinchOfHealthy says
Glad y’all liked it! Yep, rotele tomatoes would amp up the spicy factor for sure.
Marjorie@APinchOfHealthy says
Ever since I read this article I stopped pre-soaking my beans: http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html It’s just a personal preference, and feel free to do what you wish. But I have noticed zero difference (1) in how the dishes taste or (2) how we feel after consuming it. I do the same no-soak method for my red beans and rice too. Just FYI! No judgment💖
Marjorie@APinchOfHealthy says
I honestly don’t know for sure, Doris. But I can venture a guess! I just cannot guarantee results since I have not tested it myself. Maybe 3 cans undrained? Plus, reduce the liquid by a couple cups (use your judgement and eyeball it). I would maybe sauté the veggies first too, then add the stock and canned beans, and cook on manual high for like 13 minutes or so, then quick release. Let me know if you try it. Good luck!
Bailey says
I’m making this tonight! Just got my Instant Pot and my husband has requested black bean soup. Thanks for the recipe!
Marjorie@APinchOfHealthy says
I hope y’all enjoyed it Bailey!
Carol Weinstock says
would soaking the beans overnight lessen the cooking time? This looks really good. 😉
Marjorie@APinchOfHealthy says
It would reduce cook time, although I am not sure by how much since I have not made it that way. You would also need to reduce the liquids, although I am not sure by how much. I’d say by at least a cup, maybe more. Let me know if you try it! And just FYI, I used to soak my beans faithfully until I read this. I stopped soaking and noticed zero difference in how things taste, or how our family feels after consuming it. http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html