You’re going to love the taste and flavor of this Instant Pot Black Bean Soup. I love being able to use dried black beans and not have to worry about soaking them beforehand overnight.
In my opinion, it’s really not possible to get tired of eating soups. I’ve made this Instant Pot Black Bean Soup at least 5 times this year already. It’s truly my favorite way to cook dry beans, and a cheap Instant Pot recipe.
I’ve also got the kids on board as well because they really love the way that this recipe takes and they enjoy the short cooking time as well. We all know when kids are hungry, it’s time to feed them fast!
If you’re looking for a simple soup recipe that is ready and on your table in under 40 minutes. This black bean soup in the Instant Pot needs to be on your soup-loving radar.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
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- For reference, this is the pressure cooker I have and use for all recipe creations.
Ninja Foodi Black Bean Soup
There is NO difference in instructions if you want to make this an easy Ninja Foodi recipe.
The great thing about this simple soup recipe is that it’s loaded down with a ton of health benefits as well. It’s high in protein and fiber, which is something we can all use a boost in.
I also love how this soup fuels my kid’s bodies with healthy nutrients as well – and they don’t even object!
The first time I made this soup I was amazed at how the pressure cooker perfectly cooked up the beans!
Not only do I love that it saves me 20 minutes or more because of the lack of prep work that I have to do for this soup, but I also like that when my Instant Pot says it’s done and ready, it is.
Black Bean Instant Pot Soup
I’ve been using my Instant Pot for years but if this is a new cooking concept for you. Make certain to pay attention to the directions in the recipe below, and keep this Instant Pot bean cook times printable handy.
- Cooking beans in a pressure cooker will be a game changer for y’all as well.
It’s important to learn how to release pressure correctly and also learn how to naturally release it as well. Make certain that you read the directions before you try to remove the lid.
If you’ve been using the Instant Pot for years as I have, then you know that it’s going to make dinner perfect time and time again.
There are actually a couple of ways that you can serve up this black bean soup and still enjoy it every single time.
Using your immersion blender to mix up and match the beans after they’re cooked makes for a great and creamy texture. If I make the soup this way, I love to add in a bit of spice, some chopped bell pepper, and red onion, and don’t forget the cheese. (Cheese is never a bad idea, ever!)
Instant Pot Black Bean Soup Using Canned Black Beans
The other really great aspect of this simple bean soup recipe is that you don’t have to worry about soaked beans. Using dried beans is possible and easy to do and you can also use canned black beans as well.
Just know that you might notice that your black beans in the can are very soft once they get through which is because of the high-pressure cooking that is already taking place.
- When this happens, just blend up and serve. That’s the easiest way to solve that issue fast.
Instant Pot Black Bean Soup No Soak
Every time we make this soup, we always like to change up the spices and taste. It’s jsut part of the fun of eating soup, right? I prefer to eat it where I add salt, some chili powder, cumin, and fresh cilantro on top. It just gives it such a nice and fresh taste.
The kids like to go a bit more elaborate and will add on shredded cheese and a little bit of sour cream.
I’ve had family and friends that add in diced fresh onions, fresh jalapenos, chives, and a ton of other fresh veggies as well. Similar to cooking just Instant Pot black beans, this is just thinner and more of a meal.
Black Bean Soup In The Instant Pot
If you want to thicken up your black bean soup, all you need to do is mix together a little bit of cornstarch and water and stir it into the soup slowly. I’ve also found that if you let the soup cool down a bit (20-30 minutes of time) then it will thicken up quite a bit then as well.
Don’t forget to have your seasonings on hand and let everyone add in their own flavors as well. I love to change up the spices and seasonings because it’s an easy way to alter the flavor fast.
On the days that I’m craving something spicy, I don’t hesitate to add in some cayenne pepper, diced jalapeños, and a bit of texture with bell peppers is nice too you want.
Instant Pot Black Bean Soup Recipe
If you’re craving a hearty soup that will hit all the right notes, I highly recommend this delicious black bean soup. It’s fast, simple, and a great way to get more protein into your diet easily. Add your favorite toppings and enjoy!
Looking for other Instant Pot side dishes? We have tons on our site, here are a few of our favorites!
- Instant Pot baked beans require NO soaking either and are great with hamburgers and more.
- A batch of Instant Pot cornbread is an excellent pairing with this for a complete meal in about 30 minutes.
Time needed: 10 minutes.
Instant Pot Black Bean Soup
- Using dry beans
If you choose to use dry black beans <——- follow these steps first to make them tender. Then proceed to next steps once you drain those.
Set pot to saute. Add olive oil and onions. Cook until slightly tender, then turn pot off.
Add drained cans of black beans, diced tomatoes, broth and seasonings. Stir together ingredients.
Seal lid and steam valve, set to high pressure for 10 minutes followed by a quick release when done.
Serve topped with some sprinkled on queso fresco, fresh cilantro, and/or the squeeze of a fresh lime wedge.
How do you keep cooked beans from spoiling?
If you have leftovers you’ll want to allow them to come to room temperature. Then store in freezer bags or air tight containers. Store in fridge for up to 5 days or freeze for about 6 months for best results.
Instant Pot Black Bean Soup
- * If using dry black beans add 16 oz. into pot with 4 c water. Cook on high pressure for 25 minutes with 15 min natural release. Drain and then proceed to next steps cutting rest of the ingredients above in half (since you're using half the amt. of beans). Set pot to saute. Add olive oil and onions. Cook until slightly tender, then turn pot off.
- Add black beans, diced tomatoes, broth and seasonings.
- Seal lid and steam valve, set to high pressure for 10 minutes followed by a quick release.
- Serve topped with queso fresco, fresh cilantro, and/or a lime wedge.