Instant Pot Black Bean Soup
I love a good, flavorful soup without meat that is still filling, and this Instant Pot Black Bean Soup delivers. Have this soup ready for the table in about an hour and only 15 minutes of hands-on time, or use it to meal prep for the week!
Many soups are already freezer-friendly, but this one is one of my top choices for meal prepping or leftovers because it tastes just as good when you reheat it. It's also flexible, meaning you can add or take away spices and vegetables to better suit your palate. Prepare this black bean soup in your Instant Pot and pair it with a side of pumpkin cornbread muffins to create the ultimate cozy meal.
This is a tasty, vegetarian-friendly soup. If you're looking for more veggie-based soups, try my spicy gazpacho and asparagus potato soup.
The Best Bean Soup in the Instant Pot
What I love about this black bean soup is how satisfying it is with minimal effort. It's simple, comforting, and somehow manages to impress everyone I share it with.
Thanks to the Instant Pot, you get that deep, slow-cooked flavor in a fraction of the time, making weeknight dinners a breeze. Just like my easy lasagna soup!
Ingredients + Substitutions
- Black beans: This recipe uses dried black beans. Wash and soak them the night before cooking. Bean soup recipes are highly underrated and pack great protein and flavor.
- Herbs and Spices: The combination of oregano, cumin, coriander, chili powder, smoked paprika, and a bit of cayenne pepper takes the broth to the next level. Sometimes I like to swap the smoked paprika for Aleppo pepper instead. It brings a similar smokiness with a spicier flavor.
- Canned Tomatoes: Adds some acidity and brightness to the broth. Use fire-roasted tomatoes or canned tomatoes with green chilies for a slightly different flavor.
- Broth: I primarily make this soup with vegetable broth. You can purchase it from the store, regular or low-sodium, or try my homemade instant pot vegetable broth instead.
- Sour cream: This adds a little creaminess and tanginess to finish the soup. You can also use Greek yogurt for a similar flavor and texture.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Swap the stock: If you don't need this Instant Pot black bean soup recipe to be vegetarian-friendly, you can use a store-bought chicken broth or stock. I enjoy this homemade rotisserie chicken stock when I make soup.
- Add root vegetables: Add more flavors and textures by including more root vegetables like sweet potatoes, parsnips, or carrots. They help to keep you full, too.
- Make it vegan: Want a vegan-friendly version? Omit the sour cream or use coconut cream instead if you still want to add some richness.
- Add more beans: You can never have too many beans! Use dried pinto or white beans in addition to the black beans, and you can soak them all at the same time.
- Using canned beans: You can use canned black beans instead if you want. Rinse and drain three cans of black beans. Reduce the cooking time to 10 minutes and release the pressure immediately. Then you can blend the soup if you prefer.
How to Make Black Bean Soup in the Instant Pot
These steps will help you set up your black bean soup in the Instant Pot. Soak your black beans in cold water for at least 8 hours before you get started.
Step 1: Sauté the veggies. Set your Instant Pot to the saute setting on high heat, and cook the onion, celery, and bell pepper for 6-7 minutes or until soft.
Step 2: Add the spices. Add the garlic and all of the spices and stir. Sauté for an additional minute to release the flavor and aroma of the spices.
Step 3: Stir in beans, tomatoes, and broth. Pour in the broth, beans, and tomatoes, and turn off the saute setting.
Step 4: Pressure cook. Add the lid and let the soup pressure cook on high for 45 minutes. Then, quickly release the pressure.
Step 5: Add sour cream. Stir in the sour cream until it's nice and smooth.
Step 6: Blend and serve. Grab your immersion blender (and blend until you get your desired thickness and consistency. Ladle into bowls and enjoy! It's great with a chicken club sandwich for a hearty meal.
Lyn's Top Tips
- Don't overcook the beans: This is an important tip to keep in mind. You want them soft enough to blend but not overly mushy. Try to keep an eye on your Instant Pot and stick to the timing in the directions.
- Blend or not: You can skip blending the soup if you want a soup with a chunky texture or simply mash some of the beans with a potato masher rather than blending to maintain more texture.
- Storage directions: Put any extra black bean soup into an airtight container. It will stay fresh in the refrigerator for up to 4 days or freeze it for up to three months.
- Reheating leftovers: You can heat a bowl of this soup in the microwave, but I recommend a saucepan over low heat for best results. Reheating your soup gently will help to preserve the texture and consistency.
- Freeze in individual servings: For the best result, freeze your soup in individual portions. Place it in the refrigerator overnight to thaw before you reheat it. I really like to use Souper Cubes when freezing soup. You can use the 1-cup or 2 cup trays depending on the serving size you prefer.
Soup-er Toppings & Serving Suggestions
- There are so many ways you can enjoy pressure cooker black bean soup. I love making it as a quick and easy weeknight dinner with an easy side dish like cheddar biscuits.
- If you're reheating a bowl for lunch, I sometimes like to add a grilled cheese sandwich. This Brie grilled cheese is definitely a winner. The creaminess of the cheese works well with the flavors in the black bean soup.
- As far as toppings go, you can keep it traditional with your favorite crackers, but my favorite are these crunchy cornbread croutons.
Recipe FAQs
Of course. First, you may saute the aromatics if you like for depth, or skip that step. Combine the soup ingredients in your slow cooker and cook them on high for 5-6 hours or on low for 8-10 hours. It's just as simple to set up!
You definitely can! Use a large pot or Dutch oven, and saute your aromatics. Add in the beans, tomatoes, broth, etc, bring it to a boil, and then let it simmer for about 1 hour, or until the beans are tender. Finish it with your desired toppings, and it's ready to eat.
Sure! Blending a small amount of the soup naturally thickens the soup while also preserving some texture of the beans and veggies. If you want it a bit thicker, allow the soup to cook on the saute setting uncovered for a bit after blending it. This will allow some of the liquid to evaporate and thicken the soup even more.
This happens if there isn't enough liquid and the ingredients are starting to stick to the bottom of the Instant Pot, but it shouldn't be an issue with this recipe. It's important to ensure you have plenty of water/broth in the pot to prevent a burn warning.
I prefer soaking the beans the night before. I find the beans cook more evenly after soaking, and they are a bit easier on the digestive system. You can skip the soak but you will likely need to extend the cooking time a bit.
Instant Pot Black Bean Soup
Ingredients
- 1 ½ cup dried black beans
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow or white onion diced
- 3 stalks celery diced (about ⅔ cup)
- 1 green bell pepper diced
- 4 cloves garlic minced or pressed
- 1 teaspoon dried cumin
- ½ teaspoon dried coriander
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika or Aleppo pepper for a spicier yet smoky kick
- ¼ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper optional
- 3 cups low-sodium vegetable or chicken broth
- 1 14- oz can diced tomatoes
- ½ teaspoon salt plus more to taste
- ¾ cup sour cream plus more to serve
- Black pepper to taste
- Optional toppings: chopped cilantro green onions, sliced black olives, shredded cheddar cheese, and/or sliced avocado
Instructions
- Soak the dried black beans in cold water for at least 8 hours or overnight. Drain well.
- Set the Instant Pot's sauté feature to high heat. Add the olive oil, onion, celery, and bell pepper. Sauté for 6-7 minutes or until the onions turn translucent.
- Add the garlic cloves, cumin, chili powder, paprika, dried oregano, and cayenne pepper (if using) and cook, stirring frequently, for 1 minute or until fragrant.
- Stir in the broth, chopped tomatoes, drained black beans, and salt. Stir very well until combined. Turn off the sauté feature.
- Lock on the Instant Pot lid and pressure cook on high for 45 minutes.
- Quick-release the pressure. Remove the lid and stir in the sour cream until combined.
- Using an immersion blender, blend the soup to your desired consistency. Alternatively, carefully pour all or part of the soup into a high-speed blender, vent the lid, drape it with a clean dish towel, and blend. If blending, pour the soup back into the pot.
- Season the soup to taste with salt and black pepper. Enjoy hot with a dollop of sour cream and desired additional toppings.
Recipe Tips
- Cook beans just right: Keep an eye on the beans so they're tender enough to blend but not falling apart. Follow the suggested Instant Pot time for the perfect texture.
- Choose your texture: Want a smoother soup? Go ahead and blend it. Prefer it chunkier? Mash some of the beans with a potato masher instead of blending the whole pot.
- Freeze smart: Portion your soup into individual servings before freezing-Souper Cubes work great for this. Use 1-cup or 2-cup trays depending on how big a portion you like. Thaw overnight in the fridge for the best results.
