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Instant Pot Black Bean Soup

This Instant Pot Black Bean Soup is a hearty and nutritious dish that combines the rich flavors of black beans with spices and vegetables. It's perfect for a quick weeknight dinner or meal prep for the week. The soup is vegan and packed with protein, making it both healthy and satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 People
Calories 180 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 2 cups dried black beans About 400g.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 piece bell pepper (red or green), diced
  • 2 carrots carrots, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 6 cups vegetable broth or water About 1.5 liters.
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 piece bay leaf
  • to taste salt and pepper
  • for garnish fresh cilantro Optional.
  • for serving lime wedges Optional.

Instructions
 

  • Rinse the black beans under cold water and sort through to remove any debris.
  • Set your Instant Pot to the 'Sauté' setting. Add a splash of water or a little oil.
  • Once heated, add the diced onion and cook for 3-4 minutes until translucent.
  • Stir in the minced garlic, diced bell pepper, and carrots, cooking for another 2 minutes.
  • Add the ground cumin, smoked paprika, and chili powder, stirring until fragrant (about 1 minute).
  • Cancel the 'Sauté' function. Add the rinsed black beans, vegetable broth (or water), diced tomatoes (with juices), and bay leaf. Stir well to combine.
  • Secure the lid on the Instant Pot and set the valve to the sealing position.
  • Cook on high pressure for 25 minutes. After the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes, then carefully release any remaining pressure.
  • Open the lid and season the soup with salt and pepper to taste. Remove the bay leaf before serving.
  • Serve hot, garnished with fresh cilantro and lime wedges if desired.

Notes

If you prefer a smoother soup, you can blend a portion of it with an immersion blender.
Feel free to add other vegetables like zucchini or corn for added flavor and texture.
This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months for easy meal prep.