Recipe, Soup

Instant Pot® Black Bean Soup

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There is something special about making black bean soup from scratch. Creating a soup that has layers and layers of flavor is just satisfying. Making soup from start to finish, from dried black beans to hot creamy dinner in under an hour is almost unthinkable but thanks to my favorite appliance, it is possible. Forget soaking the beans overnight (something you typically have to do for black bean soup) and forget constantly stirring the soup for hours, set your magical Instant Pot®, and just come back when the soup is ready to eat! Now that is something special.

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Instant Pot® Black Bean Soup

Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Servings 4
Calories 486 kcal


  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Small Bowl
  • Rubber Spatula or Spoon
  • Hand Blender or Regular Blender


  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Garlic, minced
  • 1 Medium White Onion
  • 1 cup, chopped Celery
  • 1 cup, chopped Carrots
  • 1 pound Dried Black Beans
  • 1 cup, diced Tomato
  • 1 tsp Dried Oregano
  • 0.5 tsp Dried Basil
  • 0.5 tsp Chili Powder
  • 4 cups Chicken Broth
  • 2 Cups Water


  • Combine the seasonings in a small bowl and set aside.
  • Add the olive oil and onion to the Instant Pot® and press the “saute” button. Cook the onion, carrot and celery for about 5 minutes, stirring occasionally until it begins to brown. Turn the Instant Pot® off.
  • Add all of the remaining ingredients to the Instant Pot® and place the top on. Set the valve on top to “seal” and press the “manual” button, setting the pressure to high and the timer to 30 minutes. The Instant Pot® will take about 10 to 15 minutes to come to pressure and begin the 30 minute cook time. Once the timer goes off, let the Instant pot naturally release the pressure, don’t touch the valve or the pot or anything!
  • Once the pressure is released, remove the pot and use a hand blender to puree the soup. If the soup is too thick for your liking, add a little more water then serve hot.
  • Garnish with sour cream, chopped green onions or a sprinkle of cumin! This soup freezes well so make extra and save some for later.

I love this black bean soup and would love to hear what you think. Was it the easiest, tasties black bean soup you have ever made? I hope so! Let us know in the comments below.


About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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