Instant pot black bean soup with dried beans – Follow this easy and healthy recipe for quick one pot dinner or lunch. Also, this soup is loaded with fresh vegetables. And perfect for gluten-free or vegan diet too.
Anybody in love with their instant pot?
I am absolutely in love with mine. It is an amazing invention among kitchen appliances.
My husband gifted me an Instant pot a few months back. Since then I have made tons of recipes in it. What I love most about it is that you can cook dry beans, lentils, black rice or brown rice, etc. in it. And no need to soak them. (Usually, these things take a long time to cook them perfectly on the gas or electric stove. And you have to babysit them while cooking.)
Isn’t it amazing?
We have completely stopped purchasing canned beans and lentils now.
And this healthy black bean soup is made with dried beans in an Instant Pot. It will take about 30 min to get the soup ready without soaking the beans. Trust me it is much better than Panera’s black bean soup.
Instant Pot Recipe for black bean soup
On a saute mode cook onions with little garlic and oil. Then add diced peppers, tomato, and raw black beans. Add spices and salt to taste. Then add water and chicken or vegetable stock. Cover the pot with lid and cook the mixture on high pressure for 20-25 mins. Once done add fresh cilantro and serve with tortilla chips and sliced avocado and lime wedges for additional flavors. Detailed instructions are given below.
In my kitchen, I am using the 6 quart Instant Pot DUO Plus 60. I find the 6-quart size optimal for our use. I usually make recipes with at least 4-5 servings.
Just to give an idea you can easily make 4 lb Instant Pot whole chicken in this 6-quart pressure cooker too.
Instant Pot Black Bean Soup – Helpful Tips!
- You can soak the black beans in advance. Soaking beans will reduce the cooking time of the soup. However, I never soak the beans and always use raw in this recipe.
- Use Organic and Non-GMO black beans whenever possible.
- Always double check the pressure valve is in seal position while putting the lid on Instant Pot. Else it will keep releasing the steam and will lose the pressure.
- After releasing the pressure check for the consistency of the soup. If it is too thin for you then either turn on saute mode and evaporate some water or take some soup and blend in the blender and add it back to the remaining soup. Or just use a hand blender to blend the beans partially. It will give a thick consistency to the soup. And if the soup is too thick then add some water or chicken stock and bring it to boil on saute mode.
Try these some more soups from WWUE
Easy and Healthy Instant Pot Black Bean Soup
- low-fat tortilla chips
- 1 avocado
- 1 lime cut into wedges or slices
- Heat oil in a saute mode in the Instant Pot. Add garlic and onion and cook until translucent.
- Then add diced pepper, tomato, raw black beans and all the spices mentioned under seasoning mix. Saute the mixture for 2-3 mins.
- Add chicken stock and water.
- Cover the instant pot with its lid. Cancel the saute mode and manually set high pressure for 25 min*.
- Once the timer is off let pressure release for about 10 min on its own. Then turn the valve to the venting position and release the remaining pressure.
- Remove the lid and add finely chopped cilantro.
- Serve warm with avocado slices, tortilla chips to make this soup tastier and filling.
- *It will take some time to reach the pressure and then the timer will start.
- You can roughly mash the cooked beans using a wooden spatula or use a hand blender to partially blend the beans. It will give a thick consistency to the soup.
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