Instant Pot Black Bean Soup (10 Ingredients!)

GFGluten FreeGRGrain FreeOFOil FreeVVegan

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This Instant Pot Black Bean Soup is healthy, hearty, and easy to make! It’s perfect for Meal Prep and freezes well. All you need is 10 plant-based ingredients, an Instant Pot, and an empty stomach.

While I don’t practice bean discrimination, I will say that I could probably eat Black Beans every day for the rest of my life and be perfectly happy. Especially if I can make this Black Bean Soup.

black bean soup in white bowls with salsa and cilantro

With only 10 affordable ingredientseasy-to-follow instructions, you really can’t go wrong with this recipe either. Plus, you can *literally* make the entire thing in your Instant Pot (or similar Pressure Cooker). Minimal ingredients, minimal prep, and minimal dishes — three things I always like to hear. 

black bean soup in white bowls with salsa and cilantro

Whether you’re meal prepping for the week or just want something warm and cozy for dinner, this Instant Pot Black Bean soup is sure to satisfy. I love how you don’t have to soak your beans beforehand (less work = yay!), PLUS how you can play with the final thickness of the soup just by adding/subtracting some liquid.

Do you add anything special to your Black Bean Soup? Let me know in the comments below, I’d love to hear about it!

black bean soup in white bowls with salsa and cilantro

A Few Final Thoughts:

  • You can serve this soup on its own, but I would highly recommend topping it with some Easy Avocado Salsa!
  • This soup freezes well — I like to make one big batch, and then freeze half of the recipe in individual portions so I can just thaw and heat up on a lazy day.
  • Please see the recipe notes for stovetop instructions, if you don’t have an Instant Pot.

If you’re looking for more Vegan Instant Pot recipes, you’ll also love this Sweet Potato, Red Lentil, and Peanut Stew, plus these Instant Pot Rice & Beans!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂



Instant Pot Black Bean Soup (10 Ingredients!)

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5 from 22 reviews

This Instant Pot Black Bean Soup is healthy, hearty, and easy to make! It’s perfect for Meal Prep and freezes well. All you need is 10 plant-based ingredients, an Instant Pot, and an empty stomach.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 minutes
  • Yield: 4-6 Servings 1x


  • 1 small Red Onion, diced
  • 3 Cloves Garlic, minced
  • ½ bunch Cilantro, stems and leaves divided
  • 1 Red Pepper, diced  
  • 1 tbsp Cumin
  • 2 tbsp Chili Powder
  • ½ tsp Cayenne Pepper
  • 14 oz. dry Black Beans (about 2 cups)
  • 3 cups Vegetable Broth, plus extra Water
  • Juice + Zest of 1 Lime
  • Salt, to taste
  • Easy Avocado Salsa, for garnish (Optional)


  1. First, add the Red Onion, Garlic, and diced Cilantro Stems into the Instant Pot with a splash of Water. Using the Sauté setting, cook the veggies for 2-3 minutes, or until translucent.
  2. Next, add the Red Pepper and spices to the Instant Pot, and sauté for an additional 1-2 minutes.
  3. Add the Dried Black Beans to the pot along with the Vegetable Broth. Stir well, then slowly add in Water to the iPot until the Water line is about 1” above the dried Beans.
  4. Cover and Seal the Pot, then set the pressure to Manual High for 30 Minutes.
  5. Force release the pressure from the iPot, and carefully blend the soup by using an Immersion Blender, or by transferring it to a blender. I blended about half of my soup so there would still be some texture to it.
  6. Pour into bowls, top as desired, and enjoy.


  • If you would like your soup to be thicker, spoon off some of the liquid from the top of the beans once they finish cooking.
  • This soup freezes well, so is perfect for meal prep!
  • If you do not have an Instant Pot, you can also make this recipe on the stovetop – you will need to adjust the cooking time for the dried Beans, and may need to add in more Water as well. Alternatively, you can substitute 4 cups of drained & rinsed canned Black Beans for the dried Beans – if you do this, you will only need to simmer the mixture for 10-15 minutes or so before blending.

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black bean soup in white bowls with salsa and cilantro

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Wow this was delicious even without lime and I don’t like cilantro so I left that out. Thanks for the great easy recipe.

  2. A nice zesty and satisfying soup. You don’t mention when to add the lime juice and zest so i assumed it to be added just before serving. Delish!

  3. I was looking for a new Black Bean soup recipe as I now have an Instant Pot. It turned out really good! I liked the idea of using the stems of the cilantro….genius! You did not say what to do with the lime juice & zest, and also the cilantro leaves. I stirred the lime juice & zest in after it was done cooking, just before serving. I assume the cilantro leaves are for garnish?

  4. Made the recipe just like it is written, topped with lime zest. juice and cilantro only. It is really good. If you are on a low-sodium diet, I would not add salt until after you have tasted it with lime. If I don’t hurry and make the avocado topping, the soup will be gone. This batch won’t make it to the freezer. Oh well! I guess I will have to make another pot ;-).

  5. i have the Duo Plus. Do you mean Pressure Cooker setting at High? Or do I use the Bean/Chili setting?

  6. Excellent flavors. But does need to go for a full hour, not just 30 min. Lime on top is fab. I liked that this was more like stew than soup, I guess depends on the water you added. I did throw in some Hatch Green Chile. Perfect for chilly night!

  7. After 30 minutes on high in my insta-pot, the beans were not thoroughly cooked. But I still removed half, processed them then returned them to the pot. I put the pot on high again and cooked them for an additional 15min and they came out perfectly.

  8. I’m trying to tonight and am excited for it. It looks so good! Have already made the avocado salsa to go with it and a loaf of bread.
    I have a question – when are the lime juice and lime zest added?

  9. Made this before. This time- adjusted/tweaked this recipe using more than 4 cups of dried beans. Topped with avocado, pico de gallo, fresh sweet corn, lime (didn’t have cilantro leaves). served with coleslaw, salad, and hard bread. And I served it after it had been frozen– incredible. Immersion blenders are awesome, btw. Would probably be good served with cornbread or rice also. I used chili I got from Santa Fe! I shared this recipe with my local cooking facebook group. thank you!

  10. When do you add the cilantro leaves. It doesn’t say, only to add the stems. Also, when do you add the lime juice?

  11. This was so easy and incredibly delicious! I topped mine with some hot sauce, guacamole, and tortilla strips that I toasted in the oven while the instant pot was doing it’s thing. Everyone in the family really loved it including my 6 year old who can be super picky. I’ll definitely be making this again!

  12. I would love to try this recipe but I am hesitant since my Instant Pot does not include the manual feature. Would pressure cooking the beans in the Instant Pot deliver the same results? If so, should I set the pressure cooking time for 30 minutes as well? Please let me know your thoughts. Thank You, Ozzi

  13. One of the first instant pot recipes I ever made and one I keep coming back to, especially when I’ve got a lot of cilantro from our CSA! Super easy, very tasty, and good for you as well. We often eat it later in the week with rice, and as mentioned in the notes, avocado adds a lot.

  14. Just wanted to leave a comment for those who only have canned black beans – follow the rest of the recipe, but use 2 cans of black beans, decrease to 2 cups of broth instead of 3, and set the iPot for 12ish minutes! Then I just used an emulsion blender, I left about 1/3 in chunks for texture variety. I can only imagine how good this tastes with cooked-from-scratch beans but this definitely did the trick. Lovely flavors, can’t wait for leftover lunch tomorrow!

  15. I love all your recipes! This is exactly the type of thing I like to make. Also, I can’t tell you how much I appreciate the fact that there aren’t 80 paragraphs of chat and food photography before you reach the recipe. Thank you!!!

  16. Delicious!!!! I added an extra garlic clove, and rather than 2 tbsp of chili power, 1 3/4 chili, and 1/4 tbsp of smoked paprika.
    Used diced avocado, cilantro leaves and plain yoghurt on top, with a piece of toasted Ciabatta bread. YUMMY! I blended about half of the beans in the blender, and left the other half whole. This is my first use of my instant pot, I am thinking I will like it, and will definitely make this again!! So Good!