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Instant Pot Black Bean Soup with Dried Beans

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.

Cuban black bean soup in white bowl

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.

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Very tasty and a little spicy. Just right. Very easy to follow. Shared the soup with several friends they loved it!

– Barbara

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.

Instant pot black bean soup with dried beans, plaintain chips, avocado and onion garnish.

Ingredients

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.

ingredients for vegan Instant Pot Cuban black bean chili

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.

step by step instructions for Instant Pot black bean soup

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.

sopa de habichuelas negras con aguacate y plátano

FAQ’s

How long do I cook soup in an Instant Pot?

Cook the soup at high pressure for 20 – 25 minutes.

Can I use canned beans instead of dried beans?

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.

How do I make this in a slow cooker?

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.

Can I make this on the stovetop?

Yes you can! Put everything in a large pot and simmer on the stove over low heat for approximately 1 1/2 – 2 hours.

Black bean soup with peppers and avocado

If I’m serving dessert that night, I tend to choose something like this blueberry buttermilk bundt cake or chocolate coconut truffles for a quick and easy no bake option.

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Yield: 3.5 quarts

Instant Pot Black Bean Soup with Dried Beans

Instant Pot Black Bean Soup with Dried Beans

Instant Pot black bean soup is a quick and easy weeknight dinner.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Cook for 6 - 8 minutes, until vegetables have softened, but have not browned. Season with another pinch of salt and pepper.
  3. Add diced tomatoes, chipotle peppers and adobo sauce from can, bay leaves, cumin, oregano and vegetable stock/broth. Stir to combine.
  4. Add dried black beans and stir again to combine.
  5. 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.
  6. Let pressure release naturally for 15 minutes, then manually release. Check the soup for seasoning and add more salt and/or pepper, if needed.
  7. Add lime juice or vinegar, if desired.
  8. 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.

Notes

Blend soup as much or as little as you like to achieve desired consistency.

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Nutrition Information:

Yield:

7

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.

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