Instant Pot Black Bean Soup Recipe

Instant Pot Black Bean Soup Recipe

Instant Pot Black Bean Soup Recipe
nutritional information (per serving)

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nutritional information
Servings: 6 to 8
amount per serving
% Daily Value*
Saturated Fat 6g32%
37 mg12%
1427 mg62%
dietary fiber 14g49%
total sugar 3g
Vitamin C 10 mg49%
Calcium 137 mg11%
iron 4 mg24%
Potassium 1344 mg29%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

The Instant Pot makes cooking beans quick and easy. When you make black bean soup on the stove, you usually have to soak the beans for a few hours beforehand. Most store-bought dried beans have been on the shelves for a while, and it's often recommended to soak them — this results in faster, more even cooking. With a pressure cooker, you can skip this process and get dinner on the table much faster and with less effort. The soaking process is skipped entirely. Think of it as soaking and cooking the beans at the same time, giving the soup even more flavor. (Tip: don't believe the hype about having to dump the soaking liquid before cooking your beans; it will enhance the flavor.)

Sometimes black beans taste bitter. To prevent this, be sure to use an appropriate amount of salt. You'll need a tablespoon for this recipe, but don't forget to salt to taste after your soup is finished and add more if needed. It also depends on how salty your bacon is. You can puree the entire soup if you want it extra creamy, or leave it chunky if you prefer a slightly creamier consistency.

Click play to learn how to make instant black bean soup

“The Instant Pot Black Bean Soup was an easy recipe with excellent flavor and what a great dish for the colder months! Since bacon can be a little salty, I recommend starting with 2 to 2 1/2 teaspoons of salt, then taste to taste and add more later if needed. – Diana Rattray

  • 8th ounces Thick-cut baconrolled

  • 1 Middle yellow onionrolled

  • 6 cloves Garlicchopped

  • 1 tablespoon chilli powder

  • 2 teaspoon ground cumin

  • 2 teaspoon dried oregano

  • 1 teaspoon Salt

  • 1 teaspoon fresh ground black pepper

  • 1 Pound dried black beansrinsed and picked

  • 2 Middle bay leaves

  • 8th cups Water

  • cut avocadoTo serve

  • tortilla crispsTo serve

  • Pickled red onionsTo serve

  • sour creamTo serve

  • Tcut into thin slices spring onionsTo serve

  • lime wedges, To serve

  1. Gather the ingredients.

    The Spruce Eats / Cara Cormack

  2. Cook the bacon and onions in the Instant Pot on the sauté setting, stirring occasionally, until most of the fat is removed from the bacon and the onions are tender (5 to 6 minutes).

    The Spruce Eats / Cara Cormack

  3. Add the garlic, chili powder, cumin, dried oregano, salt, black pepper, beans, and bay leaves to the saucepan.

    The Spruce Eats / Cara Cormack

  4. Add the water. Set the Instant Pot to the highest setting and cook for 1 hour. After the pressure cook cycle is over, allow the pressure to release naturally for about 15 minutes, then manually turn the pressure knob and release the pressure completely.

    The Spruce Eats / Cara Cormack

  5. Open the lid, remove and discard the bay leaves. Scoop out half the beans with a slotted spoon and set aside.

    The Spruce Eats / Cara Cormack

  6. Use an immersion blender to puree the beans remaining in the Instant Pot until thick and creamy.

    The Spruce Eats / Cara Cormack

  7. Return the reserved beans to the pot. Stir and adjust seasonings to taste.

    The Spruce Eats / Cara Cormack

  8. Serve with sliced ​​avocado, tortilla chips, pickled red onions, sour cream, scallions, and lime wedges, if you like.

    The Spruce Eats / Cara Cormack


  • If the bacon and onions are cooked and there are still browned bits stuck to the bottom of the pot, add about 1 cup of water; Scrape off the browned bits, then continue to step 3.
  • Bacon is much easier to dice when it's partially frozen. To make dicing easier, place the bacon strips on a baking sheet and freeze for about 30 minutes before dicing.

recipe variations

  • For a vegetarian black bean soup, you can omit the bacon.
  • Substitute bacon for finely diced ham if you like.
  • For a vegan soup, omit the bacon and opt for a plain, plant-based yogurt instead of sour cream.
  • Alternatively, you can substitute plain Greek yogurt for sour cream.
  • For a spicier black bean soup, add 1 teaspoon crushed red pepper flakes.
  • Add smoky heat with 2 canned chopped chipotle chiles in adobo and 1 tablespoon of the adobo sauce.

How to store and freeze it

This soup will keep, covered, in the refrigerator for three to four days. If you want to keep it longer, you can freeze it for at least three months (ideally with no sour cream on top), up to six months in an airtight container. Thaw before reheating in the refrigerator or microwave or on the stovetop over low heat.

Do I need to soak the beans before cooking them in the Instant Pot?

No, do not do that. You can definitely do that if it's your habit and you enjoy doing it. However, this recipe is written to leave enough liquid to cook the beans and leave enough liquid to make a flavorful soup.

Can I replace dried bay leaves with fresh ones?

Yes, you can replace the fresh bay leaves with dried bay leaves, but they won't taste as intense. For each fresh bay leaf, use 2 medium-dried leaves.

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