This black bean soup is made in the Instant Pot using dried black beans with no soaking required. This simple recipe creates a hearty, flavorful soup that cooks quickly in a pressure cooker.

 Instant Pot Black Bean Soup
Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

If you’ve followed me for a while, you know I’m all about making recipes as quick and easy as possible. So it might seem like a surprise for me to tell you that dried beans are worth it in this recipe. But here’s the thing, if you have a pressure cooker, it doesn’t take that long to make this soup. Plus, this soup doesn’t require any soaking time, so you don’t have to plan ahead to make this soup.

Ingredients & Substitutions

  • Black Beans: Provide a hearty base for the soup, lending rich flavor; substitute with kidney beans, pinto beans, or a mix.
  • Vegetable Broth: Forms the liquid base, enhancing the soup’s flavor; replace with chicken broth or water.
  • Onion: Adds savory and aromatic notes; substitute with shallots or leeks.
  • Garlic: Enhances overall flavor; use garlic powder or granules as an alternative.
  • Bell Peppers: Add sweetness and crunch; substitute with other colored bell peppers or mild chili peppers.
  • Tomatoes (canned or fresh): Contribute acidity and richness; replace with canned diced tomatoes or tomato sauce.
  • Cumin: Provides warm and earthy flavor; substitute with ground coriander or chili powder.
  • Chili Powder: Adds heat and depth; use paprika or cayenne pepper as alternatives.
  • Bay Leaves: Infuse a subtle herbal flavor; substitute with oregano or thyme.
  • Salt and Pepper: Enhance and balance overall taste; use preferred salt substitute or alternative spices like garlic powder.
  • Lime Juice: Adds citrusy freshness; substitute with lemon juice.
  • Cilantro (optional garnish): Adds fresh, herbaceous flavor; substitute with parsley or green onions.

How to Store & Reheat Leftovers

To store Instant Pot Black Bean Soup, allow it to cool before refrigerating in an airtight container for up to 3-4 days, or freeze for an extended period. Thaw frozen soup in the refrigerator overnight if needed. When reheating, use stovetop, microwave, or Instant Pot methods, ensuring the soup reaches a safe internal temperature. Stir occasionally, add water or broth if necessary, and adjust seasoning before serving. Proper storage and reheating practices help maintain the soup’s quality and safety, allowing for convenient enjoyment over time.

Instant Pot Black Bean Soup

Do I have to soak my beans?

No! Most recipes will tell you to soak your beans overnight but I rarely plan that far ahead! So I wanted to make a recipe that had all the delicious flavor and texture of making beans from scratch, without all the prep work. After reading this article on Serious Eats, I was convinced that soaking was a step we could skip and I’m so thrilled with how this recipe turned out!

How to Make Black Bean Soup in the Instant Pot