Hearty and filling, Instant Pot black bean soup is an easy weeknight dinner. This easy vegan recipe comes together quickly and it is one of our favorite soup recipes. Perfect for chilly evenings when a bowl of something warm and comforting is calling your name.
Full of Cuban flavors, this Instant Pot black bean soup can be as chunky or as smooth as you like it. Eaten as is, the recipe is vegan, however it becomes vegetarian if you add sour cream or cheese to the bowl.
The leftovers make a terrific topping for nachos or tucked into tacos or burritos.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
Black bean soup recipe
This veggie black bean soup is full of vegetables like onions, peppers, celery and tomatoes.
It has a bit of chipotle pepper to give it a little something extra, but not enough to make it spicy. You can increase the heat by adding more chipotle peppers.
I used a 6 quart Instant Pot to make this black bean soup. If you’re not sure what size you have, look on the back. There should be a label near the plug, it will tell you the capacity of your model.
For this soup, you’ll need a handful of common pantry ingredients, plus a few kitchen staples, like onions, garlic and a few spices.
My favorite beans are from Rancho Gordo. They are a bit more expensive than their store-bought counterparts. But in my opinion, it is money well spent.
How to make Cuban black bean soup
This black bean soup has Cuban flavors and I’ve served it with a few garnishes, like plantain strips to reflect that, but you can garnish your soup with whatever flavors you love most.
The first step is heating up the Instant Pot to sauté the veggies. Then, we’ll add the rest of the ingredients, give it a stir and lock the lid.
Once the pressure comes up, the timer will start counting down the time. I cooked my soup for 20 minutes, then let it naturally release for 15 – 20 minutes before blending.
You can choose to enjoy it as is, but I suggest blending a bit of the soup and adding it back in to give it a creamier texture.
I used my immersion blender to do this and it makes quick work of it. I’ve linked to the one I own.
If you’re in the market for a new one, I highly recommend this one. It was a replacement for my old stick blender and I love it.
Another option is to scoop out a few cups of the soup and use your blender to purée it before adding it back to the Instant Pot.
Cook the soup at high pressure for 20 – 25 minutes.
Yes, you can. Reduce the cooking time to about 8 minutes and reduce the liquid by a cup or two as well. Make sure to drain and rinse your beans.
To make this in a crock pot, cook on low for 6 – 7 hours or high for 3 – 4 hours, or until beans and veggies are tender.
Yes you can! Put everything in a large pot and simmer on the stove over low heat for approximately 1 1/2 – 2 hours.
I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.
If you love this recipe, please give it 5 stars!
Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.
- 1 lb. dried black beans
- 3 tbsp. olive oil
- 1 large yellow onion, diced (about 2 cups)
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 2 ribs celery, diced
- 1 can (15 oz) diced tomatoes
- 2 canned chipotle peppers, roughly chopped + 2 tbsp adobo sauce from the can
- 6 cups vegetable broth/stock
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 bay leaves
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 cup fresh lime juice or red wine vinegar, optional
- Hit "sauté" function on Instant Pot. Add olive oil and when pot is warm, add onion, celery, peppers and garlic. Season with a big pinch of salt.
- Cook for 6 - 8 minutes, until vegetables have softened, but have not browned. Season with another pinch of salt and pepper.
- Add diced tomatoes, chipotle peppers and adobo sauce from can, bay leaves, cumin, oregano and vegetable stock/broth. Stir to combine.
- Add dried black beans and stir again to combine.
- Put lid on Instant Pot and make sure it is locked. Check valve to make sure it is set to "sealing" and not release. Set manual timer for 20 minutes, up to 25 minutes if you want beans to be extra soft.
- Let pressure release naturally for 15 minutes, then manually release. Check the soup for seasoning and add more salt and/or pepper, if needed.
- Add lime juice or vinegar, if desired.
- Using an immersion blender, purée soup in pot or blend in regular blender and serve with diced red onion, diced bell pepper, avocado, sour cream, plantain chips, cilantro and lime wedges.
Blend soup as much or as little as you like to achieve desired consistency.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:2 cups
Amount Per Serving: Calories: 329Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 1330mgCarbohydrates: 50gFiber: 11gSugar: 5gProtein: 16g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!