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Instant Pot Black Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 83 reviews
  • Author: Wesley
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegan

Description

This Instant Pot Black Bean Soup is a hearty and flavorful dish made with just 10 ingredients. Featuring sautéed red onion, garlic, and fresh cilantro combined with spices and dried black beans, it delivers a perfect balance of smoky, spicy, and tangy flavors. The soup is pressure-cooked to tender perfection and blended to achieve a creamy texture while leaving some beans whole for added bite. Garnish with avocado salsa for an extra burst of freshness. Ideal for quick, healthy meals and great for meal prep due to its freezer-friendly nature.

Ingredients

Scale

Vegetables and Herbs

  • 1 small Red Onion, diced
  • 3 Cloves Garlic, minced
  • ½ bunch Cilantro, stems and leaves divided
  • 1 Red Pepper, diced
  • Juice + Zest of 1 Lime

Spices

  • 1 tbsp Cumin
  • 2 tbsp Chili Powder
  • ½ tsp Cayenne Pepper
  • Salt, to taste

Main Ingredients

  • 14 oz. dry Black Beans (about 2 cups)
  • 3 cups Vegetable Broth, plus extra Water as needed

Optional Garnish

  • Easy Avocado Salsa, for garnish (Optional)

Instructions

  1. Sauté Vegetables: Add the diced red onion, minced garlic, and the cilantro stems into the Instant Pot along with a splash of water. Using the Sauté setting, cook the veggies for 2-3 minutes until they become translucent, softening and releasing their aromatic flavors.
  2. Add Peppers and Spices: Next, add the diced red pepper and the spices—cumin, chili powder, cayenne pepper, and salt—to the Instant Pot. Sauté everything together for another 1-2 minutes to toast the spices and develop deeper flavor.
  3. Add Beans and Broth: Incorporate the dry black beans into the pot alongside the vegetable broth. Stir to combine. Then slowly add enough water to bring the liquid level about 1 inch above the dry beans to ensure they cook properly under pressure.
  4. Pressure Cook: Secure the Instant Pot lid and seal the valve. Set the pressure cooker to Manual High for 30 minutes. This cooking method softens the beans thoroughly and blends the flavors.
  5. Release Pressure and Blend: When cooking is complete, carefully perform a quick release of the pressure. Use an immersion blender to partially blend the soup inside the pot until you reach your desired texture—about half blended to retain some bean texture. Alternatively, transfer half the soup to a blender for smoothness and then combine.
  6. Finish and Serve: Pour the soup into bowls, garnish with fresh cilantro leaves and a dollop of avocado salsa if desired. Add lime juice and zest to brighten the flavor. Enjoy your warm, comforting black bean soup!

Notes

  • For a thicker soup, spoon off some of the liquid from the top after cooking and before blending.
  • This soup freezes well, making it an excellent option for meal prep and storing leftovers.
  • If you don’t have an Instant Pot, you can make this soup on the stovetop by simmering the dried beans until tender, adjusting water as needed and extending the cook time accordingly.
  • As a shortcut, substitute 4 cups of canned, drained, and rinsed black beans in place of dried beans. Reduce cooking time to 10-15 minutes before blending.

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 2g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 1.7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 12g
  • Protein: 13g
  • Cholesterol: 0mg

Find it online: https://lickplates.com/instant-pot-black-bean-soup-recipe/