This hearty Instant-Pot Black Bean Soup is cozy, nourishing, and completely vegan!
I started making Instant-Pot black bean soup in the spring of 2020 when the COVID-19 pandemic was in full swing, and it swiftly became one of the most reliably comforting dishes I prepare.
It’s been on steady rotation in my house for years now and, depending on your preferences, you can add various accoutrements to make Instant-Pot black bean soup feel even more custom-made and special. It’s perfect for meal prepping as it keeps well in the fridge throughout the week, and it’s a great way to ensure you get enough dietary fiber.
The Instant Pot is one of those kitchen tools I overlooked for a long time, but this is not your mother’s pressure cooker. It’s paid for itself many times over, thanks to how convenient it is for quick, healthy weeknight meals that keep everyone happy and satisfied. I’m still discovering ways to use it, but for the foreseeable future, this excellent black bean soup recipe has earned its place in my top-five favorites to cook at home.
Is Instant-Pot Black Bean Soup Healthy?
Instant-Pot black bean soup is vegan, gluten-free, and incredibly nutrient-dense. It’s loaded with fiber from the black beans and veggies, while the beans are also a wonderful source of protein, and the veggies contribute additional minerals and antioxidants. The sodium content is a little high in this soup, so to dial it down a bit, just opt for a low-sodium vegetable broth.
Tasty Toppings For Your Black Bean Soup
There are so many toppings that pair well with this black bean soup! My go-to additions are sliced radishes, shredded cabbage, or shredded carrots for some textural contrast, which I often keep prepped in my fridge just for this purpose. For some heat, pickled jalapeños give a nice kick without overpowering the other flavors. Fresh herbs like cilantro, parsley, or arugula really elevate the dish.
Other favorite additions include avocado, sauerkraut, thin-sliced pickled red onion, and a sprinkle of nutritional yeast, which is dairy-free but adds a slightly cheesy, nutty flavor while also being a good source of B vitamins. Of course, I always finish it off with a generous drizzle of hot sauce and a squeeze of lime juice.
How do I store leftovers?
Next-day Instant-Pot black bean soup tastes even better than a freshly prepared pot, as the flavors have had more time to deepen. Store your soup in an airtight container in the fridge for up to 5 days. Alternatively, you can store it in the freezer in a freezer-safe, airtight container for up to 3 months.
Serving Suggestions
Create a gorgeous menu around this Instant-Pot black bean soup by adding a few special dishes, like this Avocado Salad, Mexican Street Corn Salad Esquites, or this Easy Sweet Vegan Cornbread With Applesauce. For a meat option, I can’t go past this Mexican Cornbread Casserole. And I always make sure to include these perfectly Pickled Red Onions at the end of the meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 1 pound dried black beans rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- Fresh cilantro leaves chopped (for garnish)
- Preferred toppings such as diced avocado, plant-based sour cream, or jalapeño slices
Instructions
- Select ‘Sauté’ on your Instant Pot. Heat olive oil, then add diced onion and red bell pepper. Cook, stirring, until softened, about 3 minutes. Add minced garlic and cook for another minute.
- Stir in ground cumin, chili powder, dried oregano, smoked paprika, and cayenne pepper if using. Cook for 30 seconds until fragrant. Add rinsed black beans to the pot.
- Add vegetable broth, water, and bay leaf. Stir well to scrape bits from the pot.
- Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select ‘Pressure Cook’ or ‘Manual’ and set the time to 45 minutes on high pressure. Allow the Instant Pot to come to pressure, about 10 minutes.
- After cooking, let pressure release naturally for about 15 minutes, then turn the valve to ‘Venting’ to release remaining pressure.
- Open the lid and remove the bay leaf. Use an immersion blender to blend the soup until smooth, or leave some beans whole for texture.
- Stir in lime juice. Adjust seasoning with salt and pepper. Ladle soup into bowls, enjoy warm, and garnish with cilantro and preferred toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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