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+ servings
Two white bowls of soup topped with cilantro, avocado slices, sour cream, and lime wedge. Chips and blue towel in the back ground
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5 from 10 votes

Instant Pot Black Bean Soup

Black Bean Soup is a hearty, but simple recipe that is perfect for those chilly winter nights. Instant Pot Black Bean Soup comes together quickly because of the use of canned black beans and the pressure cooker.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 97kcal

Ingredients

  • 1 1/2 tablespoons olive oil 22.18 ml
  • 1 yellow onion diced
  • 1 large red bell pepper diced
  • 5 garlic cloves minced
  • 3 large tomatoes diced or a can of diced tomatoes 425.24 grams
  • 2 teaspoons dried oregano 3.75 grams
  • 1 teaspoon ground thyme 1.87 grams
  • 1 teaspoon ground cumin 1.87 grams
  • 1 teaspoon salt plus more to taste, 1.87 grams
  • 1/2 teaspoon black pepper .93 grams
  • 4 15-ounce cans black beans rinsed and drained, 425.24 grams each
  • 2 cups vegetable broth 473.17 ml
  • optional toppings: diced tomatoes, avocados, quick pickled red onions, fresh lime juice, sour cream, queso fresco, tortilla chips

Instructions

  • Heat oil on the sauté setting on pressure cooker.
  • Add in the onions and sauté until they are translucent, about 5 minutes.
  • Add in red bell pepper and garlic sauté for another minute.
  • Add tomatoes, oregano, thyme, cumin, salt, pepper, black beans, and broth to the pot. Stir to combine.
  • Lock pressure cooker lid into place. Set to high pressure for 15 minutes.
  • Once timer goes off either allow the steam to release naturally or do a quick release (which is manually turning the valve to the venting position).
  • Uncover pot and carefully blend using an immersion blender until soup reached the desired consistency. Or carefully ladle some of the soup into a blender and blend until smooth. Or smash some of the soup with a potato masher. Mix pureed soup back into the pot.
  • Taste and season with more salt as needed. Top with optional toppings such as diced tomatoes, chopped cilantro, avocado, queso fresco, or sour cream.

Notes

  • For spicy soup add 1/2 teaspoon (.93 grams) of cayenne pepper or 1 teaspoon (1.87 grams) of red pepper flakes.
  • Top this soup with quick pickled red onions.
  • Be super cautious when using the blender with the soup. It will get even hotter as it's being blended. Only blend for a few seconds at a time.
  • Instant Pot Black Bean Soup will stay good in the refrigerator in an airtight container for up to 5 days.
 
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition

Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 1062mg | Potassium: 282mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1956IU | Vitamin C: 62mg | Calcium: 48mg | Iron: 2mg