This Instant Pot Black Bean Soup is the perfect combination of healthy, hearty, and flavorful. It’s quick to make, packed with protein, and so easy to throw together. Whether you’re looking for a nutritious meal prep option or a quick dinner for a busy weeknight, this soup fits the bill. Plus, it freezes wonderfully, so you can enjoy it anytime without extra effort.
Why You’ll Love This Recipe
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Quick and Easy: With just 15 minutes of prep and 30 minutes of cooking time, you’ll have a delicious, hearty meal ready in no time.
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Healthy & Filling: Packed with protein from black beans, rich in flavor from spices, and a good source of fiber, this soup is both satisfying and nutritious.
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Meal Prep-Friendly: It makes a large batch that you can store in the fridge or freezer for quick meals throughout the week.
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Customizable: Adjust the level of spice to your preference, and feel free to add any toppings you love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup dried black beans (sorted and rinsed)
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2 tablespoons olive oil
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1 small onion, diced
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1 jalapeño, seeded and diced
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1 tablespoon garlic, minced
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1 tablespoon chipotle chili powder
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2 tablespoons ground cumin
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1 teaspoon smoked paprika
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1 teaspoon salt
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2 teaspoons dried oregano
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1 (10 oz.) can diced tomatoes with chilis
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1 dried bay leaf
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3 cups vegetable broth (or water)
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Juice of 1 lime
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½ cup fresh chopped cilantro
Optional garnishes:
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Avocado
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Lime juice
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Fresh tomatoes
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Onions
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Tortillas
Directions
1. Prepare the Beans
Sort through the black beans to remove any pebbles or debris. Rinse the beans thoroughly in a colander and set them aside to drain.
2. Sauté the Vegetables and Spices
Press the SAUTE button on your Instant Pot. Add the olive oil to the pot, then sauté the diced onions and diced jalapeño for about 5 minutes until softened. Add the minced garlic, chipotle chili powder, ground cumin, smoked paprika, salt, oregano, and canned diced tomatoes. Stir and sauté for another minute, allowing the spices to bloom. Press the OFF button.
3. Add the Beans and Broth
Add the dried black beans, bay leaf, and vegetable broth (or water) to the pot. Stir well to combine.
4. Pressure Cook
Seal the Instant Pot with the lid, making sure the vent is set to SEALED. Press the MANUAL button and set the cooking time to 30 minutes on high pressure.
5. Release the Pressure
Once the cooking time ends, let the Instant Pot naturally release pressure for 10 minutes. Afterward, carefully release the remaining pressure by turning the valve to VENTING.
6. Final Touches
Remove the lid and stir in the lime juice and fresh cilantro. Taste and adjust seasoning if necessary.
Optional Step:
For a thicker texture, use an immersion blender for a few seconds to blend part of the soup, or mash some beans using the back of a spoon. Stir them back into the soup for a thicker, heartier consistency.
7. Serve
Serve the soup hot, topped with your favorite garnishes like avocado, lime juice, tomatoes, onions, and fresh cilantro. Pair with tortilla chips for added crunch!
Storage Instructions
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To Store: Keep the soup in an airtight container in the fridge for up to 1 week.
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To Freeze: Let the soup cool completely before placing it into freezer bags. It can be stored in the freezer for up to 6 months.
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To Reheat: Thaw in the fridge overnight, then heat on the stovetop or in the microwave.
Nutrition
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Calories: 171 kcal
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Carbohydrates: 23g
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Protein: 8g
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Fat: 6g
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Cholesterol: 0mg
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Sodium: 1495mg
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Fiber: 9g
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Sugar: 7.2g
Conclusion
This Instant Pot Black Bean Soup is a perfect go-to for a satisfying, healthy meal that’s easy to make and full of flavor. It’s a meal you can prepare in a flash, store for later, or even freeze for a future dinner. Whether you’re making it for the family or prepping for the week, this soup is a must-try!
Print
Easy Instant Pot Black Bean Soup Recipe
- Total Time: ~55 minutes
- Yield: 6 servings
Description
This Instant Pot Black Bean Soup is a healthy, hearty, and flavorful dish ready in under an hour. Packed with plant-based protein, fiber, and bold spices, it’s perfect for meal prep, easy weeknight dinners, or freezer-friendly lunches.
Ingredients
1 cup dried black beans (sorted and rinsed)
2 tablespoons olive oil
1 small onion, diced
1 jalapeño, seeded and diced
1 tablespoon garlic, minced
1 tablespoon chipotle chili powder
2 tablespoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoons dried oregano
1 (10 oz) can diced tomatoes with chilis
1 dried bay leaf
3 cups vegetable broth (or water)
Juice of 1 lime
½ cup fresh chopped cilantro
Optional Garnishes: Avocado, lime juice, fresh tomatoes, onions, tortillas
Instructions
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Prepare Beans – Sort and rinse black beans, removing debris.
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Sauté Aromatics – Set Instant Pot to SAUTE. Add olive oil, onion, and jalapeño; cook 5 min. Add garlic, chili powder, cumin, paprika, salt, oregano, and diced tomatoes; sauté 1 min. Press OFF.
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Add Beans & Broth – Stir in black beans, bay leaf, and broth.
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Pressure Cook – Seal lid, set to MANUAL (high) for 30 min.
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Release Pressure – Let naturally release 10 min, then quick release remaining pressure.
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Finish – Stir in lime juice and cilantro. Adjust seasoning to taste.
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Optional Thickening – Blend part of soup with immersion blender or mash beans for a thicker consistency.
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Serve – Garnish with avocado, lime juice, tomatoes, onions, and cilantro. Serve hot with tortilla chips if desired.
Notes
- For spicier soup, keep jalapeño seeds or add extra chipotle powder.
- To make ahead, cool fully before refrigerating or freezing.
- For a smoky depth, add a small piece of smoked poblano or chipotle in adobo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (plus 10 min natural release)
- Category: Soup
- Cuisine: Mexican
