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

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Instructions

Prepare Beans – Sort and rinse black beans, removing debris.
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.
Add Beans & Broth – Stir in black beans, bay leaf, and broth.
Pressure Cook – Seal lid, set to MANUAL (high) for 30 min.
Release Pressure – Let naturally release 10 min, then quick release remaining pressure.
Finish – Stir in lime juice and cilantro. Adjust seasoning to taste.
Optional Thickening – Blend part of soup with immersion blender or mash beans for a thicker consistency.
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