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instant pot black bean soup in bowls with avocado, sour cream, peppers and onions for toppings

Instant Pot Black Bean Soup

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5 from 1 review

  • Author: Rose Atwater
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x
  • Diet: Gluten Free


This hearty Instant Pot Black Bean Soup is both wholesome and simple to prepare. It's a satisfying dish that is easy and budget-friendly. Made with dry, un-soaked beans, they cook to perfection in under an hour, resulting in a delightful Mexican soup that can also be vegan or vegetarian.


  • 1 Tablespoon olive oil
  • 1 red onion, diced
  • 1 red bell pepper, diced (seeded, etc.)
  • 1 large carrot, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1 Tablespoon oregano
  • 1 4 oz. can diced green chilis
  • 1 lb dry black beans
  • 6 cups chicken broth (you can use vegetable broth for vegetarian option)


  1. Set the Instant Pot to saute.
  2. Heat a tablespoon of olive oil, and add onion, pepper, and carrot.
  3. Stir fry until vegetables are softened.
  4. Add garlic, salt, and pepper. While stirring, cook an additional 30 seconds.
  5. Stir in the remaining seasonings and green chilis.
  6. Add beans and chicken broth, and stir again.
  7. Place the lid on the Instant Pot, and close the steam valve.
  8. Set to manual cook, and toggle the cook time to 45 minutes.
  9. When cook time is done, release pressure from the Instant Pot, open it, and serve with desired toppings.


Suggested toppings:

  • Sour Cream
  • Fresh Cilantro
  • Cheese
  • Avocado
  • Guacamole
  • Additional diced peppers and/or red onions
  • Tortilla chips
  • Hot Sauce
  • Jalapenos
  • Pico de gallo
  • A squeeze of Fresh Lime Juice
  • Prep Time: 10
  • Cook Time: 60
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: American
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