This is the easiest ever Instant Pot Black Bean Soup – this smoky, spicy soup is packed with flavor and so comforting for cozy nights in.
Ingredients in this soup
You don’t need many ingredients to make this delicious soup! Here’s what you need on hand (full ingredient amounts are at the bottom of this page)
- olive oil
- red onion
- black beans
- chipotle peppers in adobo sauce
- taco seasoning
- lime juice
- garlic, minced
- frozen corn
- red pepper, diced
- vegetable broth
How to make black bean soup in the Instant Pot
- Add all ingredients to Instant Pot except for toppings.
- Pressure cook for 5 minutes, then do a quick release of the pressure.
- Mash or blend half of soup with a potato masher or immersion blender.
- Stir in cilantro.
- Divide among large bowls.
- Add toppings, then serve and enjoy.
- Olive oil- Use any light-flavored oil in the soup.
- Red onion- Yellow onions and shallots will also work.
- Black beans- You can use red beans or pinto beans for this soup if you prefer.
- Chipotle peppers in adobo sauce- Chipotle peppers are smoked jalapeños, and they add a wonderful smokiness and some heat to this soup.
- Taco seasoning- Use pre packaged taco seasoning, or use your favorite recipe to make your own.
- Lime juice- Don’t skip on the lime! It freshens up the earthiness of the beans and balances the rest of the flavors. You can use lemon juice instead.
- Garlic- Substitute fresh garlic with 1 teaspoon jarred minced garlic or 1 teaspoon of garlic powder.
- Frozen corn- Fresh corn kernels will hold up well in the pressure cooker, but canned corn will get mushy. Try adding diced carrots and celery for extra texture and color.
- Red pepper- You can use any color of sweet pepper.
- Vegetable broth- If you want a little more flavor in your soup, use chicken stock or broth.
- Cilantro- You can use parsley as a garnish instead or just omit it.
Substitute for chipotle peppers If you can’t find chipotles but want the flavor they add, use 2 teaspoons smoked paprika or ancho chili powder and 2 tablespoons tomato sauce. Or, you can also de-seed and mince one or two jalapeños to add to the soup. This will mimic the smoky flavor of the chipotle peppers.
Can you use raw black beans?
Dried black beans are an inexpensive alternative to canned beans. And one of the advantages to starting from dried is that you can add salt, extra spices, and broth to flavor the beans.
For this recipe, soak 2 cups of dried beans in hot water before cooking. 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.
How to thicken the soup
If you like your 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.
More topping ideas
Here’s where you can let your creativity shine!
- Pico de gallo or salsa
- Sour cream or creme fraiche
- Diced avocado
- Shredded Cheese
- Pickled jalapenos
- Diced tomatoes
Storing and reheating
Cool the 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 an Instant Pot.
To reheat the soup in your pressure cooker, use the simmer or sauté function and heat thoroughly.
Freezing the soup
The soup 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.
If you want to freeze the soup in individual containers for a quick meal, you can take right from the freezer to the microwave. Reheat it on high power for 7-8 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
Instant Pot Black Bean Soup
- 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
- green onions
- tortilla chips
- lime wedges
- sour cream
- 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.