Instant Pot® Black Bean Soup Recipe

This hearty black bean soup is packed with flavor and comes together quickly using your Instant Pot®. It’s a comforting, nutritious meal perfect for busy weeknights or anytime you want something warm and satisfying.

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TIME1 hr 35 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 tablespoon olive oil 1 large onion, diced 1 large yellow bell pepper, diced 1 stalk celery, diced 1 tablespoon minced garlic 2 cups boiling water 2 cubes chicken bouillon 1 ½ cups dry black beans 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®) 1 ½ teaspoons kosher salt 1 teaspoon chili powder, or more to taste 1 teaspoon ground cumin 1 bay leaf ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by turning on your Instant Pot and setting it to the sauté mode. Pour in a little oil, then cook the chopped onion, bell pepper, celery, and garlic until the onion becomes soft and translucent—this usually takes about 3 to 5 minutes. In the meantime, mix the water and bouillon in a separate bowl until the bouillon dissolves. Pour this into the pot, then add the black beans, diced tomatoes, and corn. Give everything a good stir to combine and let it come to a gentle simmer. Season the mixture with salt, chili powder, cumin, a bay leaf, and some black pepper, stirring well to spread the flavors. Lock the lid in place and make sure the valve is set to sealing. Cook on high pressure for 60 minutes—remember it might take around 10 to 15 minutes for the pot to reach pressure. Once the cooking time is up, let the pressure release naturally; this can take anywhere from 10 to 40 minutes. When it’s done, give the soup a taste and adjust the seasoning if needed before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the black beans well before cooking to reduce foaming and improve texture.
- Use vegetable broth instead of water for a deeper flavor.
- Let the pressure release naturally for about 10 minutes to keep the beans tender.

Why you’ll love it

This soup is hearty, comforting, and packed with protein and fiber. It’s quick to make thanks to the Instant Pot®, making it perfect for busy weeknights. Plus, it’s naturally vegan and full of rich, bold flavors that satisfy every time.

Serving ideas

Serve with a squeeze of fresh lime juice and a sprinkle of chopped cilantro for brightness. Add a dollop of sour cream or avocado slices for creaminess. Cornbread or warm tortillas make great side options.

Storage & leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well—cool completely before freezing in portions. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.