How to Make the Perfect Instant Pot Black Bean Soup
Latin American · Easy · 65 min · 6 servings
A deeply flavored and protein-packed black bean soup made from dried beans entirely in the Instant Pot without any soaking required. It is a budget-friendly and satisfying vegan meal that is ready in about an hour.
Why this recipe works
This Instant Pot Black Bean Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 270 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 lb dried black beans, rinsed
- 6 cups vegetable broth
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
Step by step instructions
Step 1: Saute the Base
Set the Instant Pot to Saute mode and add a drizzle of olive oil. Cook the diced onion for 4 minutes until softened. Add the garlic, cumin, and smoked paprika and cook for 1 more minute until fragrant.
Step 2: Add Beans and Broth
Add the rinsed dried black beans and vegetable broth to the pot. Stir to combine and season with salt and pepper. The beans do not need to be soaked beforehand.
Step 3: Pressure Cook
Secure the lid and set the valve to Sealing. Cook on High Pressure for 45 minutes. Allow a natural pressure release for 15 minutes, then carefully do a quick release for any remaining pressure.
Step 4: Blend and Finish
Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and stir it back in. Adjust seasoning and serve with lime juice and fresh cilantro.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dried black beans → 2 cans of black beans drained and reduce cook time to 10 minutes
- vegetable broth → chicken broth for a non-vegan version with added richness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding salt to dried beans before pressure cooking can prevent them from softening properly
- Using too little liquid with dried beans causes the pot to not reach pressure correctly
Nutrition facts
Per serving: 270 calories, 16g protein, 44g carbs, 4g fat, 14g fiber.
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