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Instant Pot Black Bean Soup Recipe

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★★★★★

4.4 from 585 reviews

A hearty, velvety Instant Pot black bean soup packed with vegetables, cilantro and lime, finished with bright garnishes for a satisfying, meatless meal.

Ingredients

Scale

Dried Beans

  • 1 pound dried black beans, picked over and rinsed

Aromatics and Vegetables

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced to ½”
  • 1 large leek, halved and thinly sliced
  • 2 stalks celery, diced to ½”
  • 1 large red bell pepper, diced to ½”
  • 4 cloves garlic, minced
  • 1–2 jalapeños, minced (to taste)

Liquids and Seasonings

  • 4 cups low sodium vegetable broth (or chicken broth)
  • 1 cup water
  • 1 28-ounce can diced tomatoes (with their juices)
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 2 whole bay leaves

Finishing and Garnishes

  • ½ cup fresh cilantro, chopped
  • 1–2 tablespoons lime juice
  • Optional toppings: diced red onion, diced avocado or guacamole, cilantro, sour cream, tortilla strips, crumbled queso fresco

Instructions

  1. Prepare and rinse beans. Pick through the beans to discard stones or broken beans, then rinse under cool running water in a fine mesh sieve to remove dirt.
  2. Saute aromatics. Press the Saute button and heat the inner pot. If possible, set to Medium and chaleur for 10 minutes. Add olive oil and heat until shimmering.
  3. Cook vegetables without browning. Add onion, leek, celery, and bell pepper; sauté until soft and translucent, about 6–7 minutes, stirring occasionally to prevent browning.
  4. Add garlic and jalapeño. Stir in garlic and jalapeño; sauté for 1 minute, then press Cancel to turn off Saute mode.
  5. Add beans, liquids, and spices. Stir in rinsed beans, broth, water, tomatoes, cumin, paprika, oregano, salt, and pepper. Top with bay leaves.
  6. Pressure cook. Seal the Instant Pot and ensure the valve is set to sealing. Cook on High Pressure for 35 minutes, then allow natural pressure release (about 15–20 minutes for full release).
  7. Finish texture and flavor. Open away from your body. Remove bay leaves. Use an immersion blender to partially puree for 10–20 seconds to achieve a silkier texture.
  8. Finish and serve. Stir in cilantro and lime juice, adjust salt and lime to taste, then ladle into bowls and garnish as desired. Serve immediately.

Notes

  • Note 1: For a milder soup, remove jalapeño seeds before mincing.
  • Note 2: Use vegetable broth for a vegetarian option or swap with chicken broth for a richer flavor.
  • Note 3: Diced tomatoes with their juices add body and brightness; do not drain.
  • Note 4: If you prefer a thicker consistency, partially blend more of the beans after step 7.
  • Note 5: Paprika provides color and subtle warmth; smoked paprika can be used for a smoky note.
  • Note 6: Natural release takes about 15–20 minutes; quick release will result in a frothy soup with less texture control.
  • Note 7: Partial blending keeps beans recognizable while adding creaminess.
  • Note 8: Taste and adjust seasoning after blending, as flavors intensify after pressure cooking.

Keywords: instant pot, black bean soup, vegetarian, hearty soup, one-pot, Mexican-inspired, cilantro lime

Find it online: https://kitchenbyclara.com/instant-pot-black-bean-soup-recipe-2/