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–+ servings
overhead view of black bean soup in blue bowl
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5 from 2 votes

Instant Pot Black Bean Soup

Instant Pot black bean soup is hearty, creamy, and so flavorful! Cooking the beans from dried is economical and infuses so much extra flavor into the soup. This recipe is vegan, gluten-free, and meal prep friendly!
Prep Time15 minutes
Cook Time40 minutes
Time to pressurize + natural pressure release40 minutes
Total Time1 hour 35 minutes
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Diet: Low Calorie, Vegan, Vegetarian
Servings: 6 servings
Calories: 275kcal
Author: Denise Bustard

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 celery chopped
  • 4 cups stock vegetable or chicken
  • 3 cups water
  • 2 cups dried black beans note 1
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 ¼ teaspoon salt note 3
  • 1 bay leaf
  • ⅓ cup nutritional yeast note 2

Instructions

  • Sauté onions & garlic - Select the 'sauté' function of your Instant Pot. Into the stainless steel insert, add olive oil and onions. Cook for 5 or so minutes, until onions are soft and translucent, then make a space and add the garlic; cook for 1 minute.
    onions sauteeing in instant pot
  • Add remaining ingredients - After a minute, add the stock and scrape the bottom of the pan to ensure nothing is stuck. Add water, black beans, celery, chili powder, cumin, oregano, salt, bay leaf and nutritional yeast. Stir.
    instant pot black bean soup in instant pot before cooking
  • Cook - Place the lid on the Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook for 30 minutes. When the Instant Pot completes its cooking cycle, allow it to naturally release for 10 minutes (just let the pot sit without touching it). After 10 minutes, carefully transfer the steam release handle to the 'venting' position to release any remaining pressure.
    instant pot with 30 minutes on the timer
  • Purée - Use tongs to remove the bay leaf from the soup, then use an immersion blender to purée the soup until smooth.
    black bean soup in instant pot after cooking
  • Serve- Serve with a dollop of coconut yogurt or cream.
    black bean soup in blue bowl swirled with cream

Video

Notes

  1. this recipe is formulated for uncooked (dried) black beans, and won't work for cooked (canned ) black beans
  2. nutritional yeast adds depth of flavor to this soup and should be found in the natural foods section of your grocery store. Do not skip.
  3. taste soup before serving and adjust salt as needed.
Storage + Reheating 
  • Fridge - let cool completely, then store in an air tight container in the fridge for up to 4 days.
  • Freezer - let cool completely, then store in glass or plastic jars in the freezer for up to 6 months. See tips below for how to freeze in jars!
  • Thaw- thaw for 48 hours in the fridge, or immerse the jar partially in cold water for a few hours to speed the process
  • Reheat- heat on medium heat in a pot on the stove; stir occasionally until warmed through

Nutrition

Serving: 1.5cups | Calories: 275kcal | Carbohydrates: 47g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1144mg | Potassium: 1101mg | Fiber: 12g | Sugar: 4g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 4mg