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).
Betsy says
We really enjoyed this! I used rotel instead of canned tomatoes
smoked paprika in place of plain, which I think I would skip next time
Served over white rice topped with raw onions & chopped cilantro
Will definitely make again
Marjorie @APinchOfHealthy says
Yay, I am so glad you enjoyed it!💖
Megan says
I love this soup!!! I meal prep for myself since I’m a vegan at college, and I make this for a week’s worth of dinners, and then I repeat basically every week. This is my favorite dinner to have and non-vegans love it too! I always add a bunch of brown rice to the bowl, and then love to eat it with tortilla chips, absolutely delicious. This is so easy and so flavorful, easily my favorite vegan recipe for this year. Thank you so much for creating and sharing it!
Marjorie @APinchOfHealthy says
That is amazing to hear! Thank you Megan. 💖
Morgan says
Hi there. I only have the instant pot mini, which I believe is 3 quarts. do You think I could halve this recipe ?
Marjorie @APinchOfHealthy says
Hi Morgan! Yes, you should be able to half this recipe and use the same cook time. I haven’t tested that myself, but it seems to have worked well for others. If the beans are still not done enough, put the lid back and and cook on high for a few more minutes. Good luck!
vicki says
Have been trying to have my husband and i eat less meat, and he actually enjoyed the soup. I think i would still soak the beans for a bit because they were not as mushy AS i LIKE THEM. aN IMMERSION BLENDER ALSO HELP. i ENDED UP MIXING IN THE CILANTRO LIME RICE AND A CUP OF CORN TO ADD MORE TO IT.
Marjorie @APinchOfHealthy says
Great! So glad you enjoyed it.💖 If you still want to go the no-soak route, you could just add 5 extra minutes to the cook time.
Judith says
Would it be ok to use sn 8 quart pot?
Marjorie @APinchOfHealthy says
Yes, this recipe should work fine in an 8 quart.
Maggie says
One of the easiest and most flavorful black bean soup recipes out there. We serve ours over a bit of rice as well, which the kids love. This is a weekly staple in our house.
Marjorie @APinchOfHealthy says
Yay Maggie! I am so glad y’all are enjoying it.💖🙌🏻 I bet it is tasty with rice.😋👍🏻 That sounds good.
Stacie says
Made this tonight. We loved it! Even my picky 8 year old ate it. Very filling and healthy.
Marjorie @APinchOfHealthy says
SO happy that y’all enjoyed it Stacie!💖🙌🏻
Dianne says
Is the nutrtional information available?
Barry says
Really enjoyed this soup! Was a little too thin for my taste, so I used an immersion blender to break down some of the beans — not fully blended, just to thicken the broth a bit while still being chunky. Topped it with green onions and some diced avocado.
Margie says
Hello,
I’m used to black bean soup with just onion, spices, and beans. I’m not crazy about the tomatoes, celery, and peppers. In your opinion, will the soup have flavor? I just made a pot with a different recipe and it was very bland.
Thank you!
Marjorie @APinchOfHealthy says
Hey Margie! Question for clarification: Have you made this recipe, or did you just rate it based on how it sounded?🤔 This soup has great flavor, in my opinion. Those veggies you mention amplify the flavor. I wouldn’t have published it otherwise.😉 But hey, everybody has their own taste preferences. 🤷🏼♀️ Maybe you would like my plain black beans better? Not really soup, but sounds more like what you describe: https://www.apinchofhealthy.com/instant-pot-black-beans-vegan-no-soak/ Hope this helps! I answered assuming that you hadn’t made it, but I could be wrong.