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Creamy Instant Pot Black Bean Soup Recipe for Weeknight Meals

This Instant Pot Black Bean Soup is a perfect weeknight meal—easy to prepare, full of flavor, and satisfying for the whole family. With a smoky, hearty broth, tender black beans, and a blend of aromatic spices, this soup delivers comfort in every spoonful.

Instant Pot Black Bean Soup

Using an Instant Pot makes this recipe fast and hands-off—you can skip pre-soaking the beans and still have a rich, velvety soup ready in under an hour of active time. Begin by sautéing onions, garlic, and peppers in the pot to build a savory base, then add the dried beans, seasonings, and liquid. Pressure cooking softens the beans and melds the flavors into a deep, satisfying broth.

Finish the soup with a squeeze of lime and your favorite toppings: creamy avocado, fresh cilantro, crumbled tortilla chips, shredded cheddar, or a dollop of sour cream. Serve it alone or alongside cornbread or a simple salad. It also pairs well served over rice for a filling bowl. This recipe freezes beautifully, making it ideal for meal prep and busy nights.

Bowl of Black Bean Soup
Instant Pot Black Bean Soup photo

Instant Pot Black Bean Soup


Serves: 12 servings


Prep Time:


Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 3.8/5
( 5 voted )

Ingredients

  • 1 Tb olive oil
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 1 Tb garlic, minced
  • 3 C black beans, dried
  • 12 C water
  • 12 tsp beef bouillon granules
  • 1 1/2 Tb cumin
  • 2 Tb oregano
  • 1 tsp chili powder
  • 1 1/2 T sugar
  • 2 tsp smoked garlic seasoning or taco seasoning
  • 1/2 tsp liquid smoke
  • 2 tsp salt
  • 1/2 tsp pepper
  • TOPPINGS:
  • avocado slices
  • cheddar cheese
  • sour cream
  • tortilla chips
  • lime juice
  • cilantro

Instructions

  1. Set the Instant Pot to Sauté. When hot, add the olive oil, then the diced bell peppers and onion. Cook, stirring occasionally, until the onion is translucent. Add the minced garlic and cook another 2 minutes.
  2. Add the dried black beans, water, bouillon, and all spices to the pot. Stir to combine.
  3. Secure the lid and set the Instant Pot to high pressure for 60 minutes.
  4. After cooking, either perform a quick release or allow the pressure to release naturally, depending on your preference.
  5. Open the lid, stir, and taste. Adjust salt and pepper as needed.
  6. Ladle into bowls and top as desired with avocado, cheddar, sour cream, tortilla chips, lime juice, and cilantro. The soup is also excellent served over rice.

Enjoy!

Recipe from Jamie Cooks It Up!