Dessert

Instant Pot Black Bean Soup Recipe

ByClara Bennett November 4, 2026November 4, 2026

Introduction

This Instant Pot Black Bean Soup is cozy, plant-forward, and effortlessly creamy. It roasts a chorus of aromatics, then blends a portion of the beans for a velvety texture that stays hearty and bright with cilantro and lime.

Three white bowls sit on a white marbled surface, each holding a deep red-brown soup as the base layer with a smooth, glossy texture; in the center of the top surface sits a bright topping layer of diced avocado, red onion, and fresh herbs, forming a chunky cluster with pale green, purple, and green flecks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dried black beans, picked over and rinsed
2 tablespoons olive oil
1 large yellow onion, diced to ½ inch
1 large leek, halved and thinly sliced
2 stalks celery, diced to ½ inch
1 large red bell pepper, diced to ½ inch
4 cloves garlic, minced
1-2 jalapeños, minced
4 cups low-sodium vegetable broth (or chicken broth)
1 cup water
1 28-ounce can diced tomatoes, with juices
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon black pepper
2 bay leaves
½ cup fresh cilantro, chopped
1-2 tablespoons lime juice
Diced red onion, for serving
Diced avocado or guacamole, for serving
Cilantro, for serving
Sour cream, for serving
Tortilla strips, for serving
Crumbled queso fresco, for serving

Instructions

Step 1: Pick through the beans and discard stones or broken beans. Rinse the beans in a fine mesh sieve under cool water.
Step 2: Press Saute on the Instant Pot to heat. If your model allows, select Medium and set Saute for 10 minutes. Add the olive oil and heat until shimmering.
Step 3: Add the onion, leek, celery, and bell pepper; toss to coat in oil and sauté until soft and translucent, about 6–7 minutes. Do not let them brown.
Step 4: Add the garlic and jalapeños and sauté, stirring constantly, for 1 minute. Push Cancel to turn off Saute mode.
Step 5: Add the rinsed beans, broth, water, tomatoes, cumin, paprika, oregano, salt, and pepper. Stir well and tuck in the bay leaves.
Step 6: Seal the Instant Pot and set to High Pressure for 35 minutes. Let the pressure release naturally, about 20 minutes to come to pressure and 15 minutes for release.
Step 7: Open carefully away from your body to vent steam. Remove the bay leaves. Use an immersion blender to partially puree the soup for 10–20 seconds for a silkier texture.
Step 8: Stir in the cilantro and 1 tablespoon lime juice. Taste and adjust salt or lime juice as needed for balance.
Step 9: Ladle into bowls and garnish with your chosen toppings. Serve hot and enjoy.

Tips & Variations

For a smoother finish, blend a larger portion of the soup and leave a few beans whole for texture.
Skip the jalapeños for a milder flavor, or add a pinch of crushed red pepper for heat.
If avoiding dairy, omit sour cream and use avocado or extra cilantro as a topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thaws and reheats well; reheat gently on the stove or in the microwave, adding a splash of water if needed to reach the desired consistency.

How to Serve

A close up shows a wooden spoon scooping a thick brown soup from a shiny metal pot; the spoon is held by a woman’s hand and curved at the tip as it lifts the bubbling liquid. The soup layer is single, chunky and glossy, with orange and brown hues, bits of beans, vegetables and herbs visible in the surface. The pot’s interior looks dark brown and the rim is silver, while the background is a white marbled texture to keep focus on the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tomatoes or a different tomato product?

Yes, you can substitute with crushed tomatoes or fresh tomatoes, but the canned diced tomatoes add a convenient texture and moisture that works well here.

What if I don’t have an Instant Pot?

You can make this on the stovetop: simmer soaked and drained beans with the aromatics in broth for about 1 hour, or until tender, then blend a portion and finish as directed. Adjust liquid as needed for a similar consistency.