Instant Pot Black Bean Soup

Instant Pot Black Bean Soup is a great option for a super-easy, cozy dinner. It’s an awesome vegetarian-friendly soup recipe that doesn’t skip out on flavor.

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Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: black bean soup in instant pot, instant pot black bean soup

Prep Time: 15

Cook Time: 45

Pressurizing and Releasing: 15

Total Time: 1 15

Servings: -8 servings

Calories: 303kcal

Author: Lyn Croyle

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.

Nutrition