This is the Easiest Instant Pot Black Bean Soup. The smoky and spicy soup is packed with flavour and so comforting for cozy nights in.
Ingredients and substitutions
- Olive oil – use any neutral cooking oil such as grapeseed or canola oil.
- Red onions – white onions or shallots would also be good.
- Canned black beans – try making this soup with red or pinto beans instead.
- Chipotle peppers in adobo sauce – if you can’t find any chipotle peppers, use 2 tsp. smoked paprika or ancho chili powder and 2 tbsp. tomato sauce. You can also de-seed and mince one or two jalapeños to add to the soup.
- Taco seasoning – use a store-bought blend or make your own.
- Lime juice – freshly squeezed lime juice is best but bottled lime or even lemon juice can be used in a pinch.
- Garlic – I prefer freshly minced garlic but jarred minced garlic will work too.
- Salt & pepper – to taste.
- Frozen corn – swap out for fresh corn kernels or even diced carrots or celery.
- Red pepper – use any colour bell pepper of your choice.
- Vegetable broth – chicken broth is the best substitute here.
How to make black bean soup in the Instant Pot
Step 1: Add everything to the Instant Pot.
Add all the ingredients to the Instant Pot in the order listed.
Step 2: Cook on high pressure.
Cook on high pressure for 5 minutes, then do a quick release of the pressure.
Step 3: Mash or blend the soup.
Step 4: Stir in the cilantro.
Step 5: Ladle into bowls.
Step 6: Add on your toppings and serve!
What to serve with black bean soup
This black bean soup Instant Pot recipe packs plenty of flavour and plant-based protein on its own. The toppings are really where you can let your creativity shine! Add on some pico de gallo or salsa, sour cream, diced avocado, shredded cheese, pickled jalapenos or diced tomatoes.
If you’re looking for side dish ideas, here are some options:
- Homemade cornbread
- Baked tortilla chips
- Cilantro lime rice
- Chicken quesadillas (serve half a portion of soup with your quesadilla)
Frequently Asked Questions
Yes! Make sure you drain the canned black beans before adding them to your soup. This will enhance the flavour of the Instant Pot black beans and ensure your soup isn’t watery.
Since you’re using canned beans for this soup, there’s no need to soak the beans before cooking. If all you have are dried black beans, you will need to soak and cook them before making the soup. Soak 2 cups of dried beans in hot water, then cook them with 6 cups of liquid for 30 minutes on high in the Instant Pot. Let the steam release naturally for 20 minutes before removing the lid.
If you like your Instant Pot black bean soup on the thicker side, use a potato masher or immersion blender to mash some of the cooked beans. Just be sure to leave some of them for texture. Also be aware that the soup will thicken as it sits.
You’ll get plenty of plant-based protein from the black beans, but if you want to add some meat to this recipe, you can stir in some cooked spicy sausage or bacon.
Storing and reheating
Cool this Instant Pot black bean soup to room temperature before storing it in airtight containers for 4 to 5 days.
The soup will thicken as it sits in the refrigerator. To thin it out, add a little water or broth to the soup when reheating it on the stovetop, in the microwave or even in the Instant Pot. To reheat the soup in your pressure cooker, use the simmer or sauté function and heat thoroughly.
Freezing this recipe
This black bean soup Instant Pot recipe freezes well for up to 3 months. Transfer the cooled soup to airtight freezer-safe containers. Thaw the soup in the refrigerator overnight before reheating it. Be sure to stir it occasionally and add a little broth if necessary when you’re reheating it.
If you want to freeze the soup in individual containers for a quick meal, you can reheat it right from frozen in the microwave on high power for 7 to 8 minutes.
More Instant Pot soup recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing leftover soup.
Easiest Instant Pot Black Bean Soup
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 3 (540mL/19oz) cans black beans, drained
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp taco seasoning
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1/2 tsp each salt & pepper
- 1 cup frozen corn
- 1 red pepper, diced
- 6 cups vegetable broth
Topping ideas
- green onions
- cilantro
- tortilla chips
- lime wedges
- sour cream
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed, except for toppings. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Serve in large bowls, add toppings, then serve and enjoy.
