Go Back
–+ servings
Print Recipe

Instant Pot Black Bean Soup

Servings: 4
Author: Jen Hansard
Prep Time10 minutes
Cook Time1 hour
This instant pot black bean soup is everything you want in a bowl of warm goodness. Made with affordable pantry staples like dried black beans, smoky spices, and vegetable broth, it’s the perfect plant-based dish for meal prep, weeknight dinners, or warming up on a chilly day.

Equipment

Ingredients

  • 1 lb black beans uncooked, about 2 ½ cups
  • 2 cups salsa
  • 1 tbsp chilli powder
  • ½ tbsp ground cumin
  • ½ tbsp dried oregano
  • 2 bay leaves
  • 6 cups vegetable stock
  • 1 lime juice
  • ½ cup fresh cilantro chopped

Suggested Toppings

Instructions

  • Combine the black beans, salsa, spices, bay leaves and vegetable stock in the Instant Pot.
  • Cover and seal the instant pot. Set to pressure cook on high for 1 hour.
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid.
  • Remove the bay leaves and stir in the lime juice, black pepper and fresh cilantro.
  • Use an immersion blender to blend 25% of the soup. We want mostly whole beans, yet the pureeing helps thicken the soup up.
  • Ladle into bowls and top with your favorite toppings.

Notes

  • You can use canned black beans, but make sure to drain and rinse them to reduce sodium. Shorten cook time to 2-3 hours if using canned beans.
  • Add extra spice with red pepper flakes or hot sauce if you like more heat.

Nutrition

Calories: 218kcal, Carbohydrates: 43g, Protein: 12g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Sodium: 2299mg, Potassium: 818mg, Fiber: 13g, Sugar: 8g, Vitamin A: 2137IU, Vitamin C: 5mg, Calcium: 93mg, Iron: 4mg