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a bowl of Instant Pot Black bean soup with toppings like tortilla chips, avocado, green onion, vegan sour cream and cheese.

Instant Pot Black Bean Soup

Author: Melanie McDonald
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This delicious Instant Pot Black Bean Soup is budget-friendly and so easy to make with dried black beans in a little over an hour. You don't even need to soak them first!
PREP TIME: 7 minutes
COOK TIME: 1 hour 5 minutes
Pressure build & release 20 minutes
TOTAL TIME: 1 hour 32 minutes
Servings: 6

Ingredients
  

  • 1 tablespoon olive oil , use a drop of water to saute oil-free
  • 1 large onion , diced
  • 1 red bell pepper , deseeded & diced
  • 4 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano , or dried mint (or a bit of each)
  • ¼ to ½ teaspoon red chili pepper flakes , adjust to suit your heat tolerance
  • 1 pound (454 grams or 2½ cups) dried black beans
  • 5 cups (1200 ml) vegetable stock
  • 1 bay leaf
  • 2 teaspoons fine sea salt
  • ½ teaspoon black pepper
  • the juice of 1 lime , to finish

INSTRUCTIONS
 

  • Set your Instant Pot (or other similar programmable multicooker) to saute: medium. Let the inner pot heat for a minute or two then drizzle in the oil. Add the onion and bell pepper and cook, stirring occasionally for about 5 minutes until softened.
  • Add the garlic, spices, and tomato paste. Continue to cook for 1 minute stirring frequently then turn off the Instant Pot.
  • Add the beans, stock, bay leaf, salt and pepper. Stir well. Put the lid on the Instant Pot, close the steam valve, and select manual or pressure cook (depending on your model): HIGH. Set the cook time to 1 hour.
  • When the hour of pressure cooking is up, you can leave the pressure to release naturally, or vent it manually (and carefully) after 10 minutes.
  • Remove the bay leaf then using an immersion blender blitz the soup 3 or 4 times to thicken it. Squeeze in the lime then serve with toppings of choice. My favorites include vegan cheese, vegan sour cream, tortilla chips, avocado, green onions, and cilantro.

NOTES

Store leftover soup in the fridge for up to 5 days or the freezer for 3 months. 

NUTRITION

Serving: 1serving | Calories: 335kcal | Carbohydrates: 55g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1621mg | Potassium: 1284mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 128mg | Iron: 5mg
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