Easy Instant Pot Black Bean Soup (Vegan)
Who doesn’t love a good soup? From chowders to broths and everything in between… We’re big believers that soups are, well, soup-er!
Our classic slow cooker black bean soup recipe has long been a big hit. It has all of your favorite ingredients like hearty beans and bold aromatics, with a nearly endless list of possible toppings. But although it is a delicious dish, not everyone likes to “set and forget” their dinner first thing in the morning.
When you want all of that strong, scrumptious flavor in a fraction of the time you simply turn to the Instant Pot.
So for all you pressure cooker fans, today we’re sharing our favorite easy IP Black Bean Soup recipe. You’re welcome!
Easy (Vegan) Black Bean Soup
It’s almost hard to believe that such a rich, velvety, smoky, and hearty soup can be made entirely with plant-based ingredients. I promise you won’t miss the meat one bit!
Instant Pot black bean soup is vegan-friendly, gluten-free, dairy-free, and nut-free. But it does include dried beans, which are much tastier and healthier than the canned versions. However, there’s no soaking in this easy recipe. Just saute the aromatics, combine the ingredients in the Instant Pot, set it, and let the pressure cooker make its magic.
In about one hour you’ll be serving a delicious black bean soup that tastes like it’s been simmering on the stovetop all day. Load up with your fave vegan or vegetarian toppings for a fabulous dinner any night of the week!
Ingredients You Need
There aren’t many ingredients in this recipe; the deep flavor comes from a few key spices and aromatics. And they should all be readily available at your local grocery store.
To make this fabulous vegan-friendly Instant Pot black bean soup recipe you need:
- Black beans – dried
- Olive oil – or preferred neutral flavored high temp oil
- Onion – peeled and chopped
- Bell peppers – seeded and chopped
- Garlic – minced
- Cilantro – chopped
- Spices – ground cumin, dried oregano, salt, and bay leaves
- Chipotle peppers in adobo – minced
- Vegetable broth – or vegetable bouillon and water
Plus, your favorite toppings. Keep reading for some of our favorite ideas for how to serve the soup.
How to Make Black Bean Soup in the Instant Pot
First, prep and chop all the produce. Sift through the beans for any small rocks or debris.
Set out a 6-quart Instant Pot or electric pressure cooker. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for a few minutes to soften.
Then add in the spices: cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth.
Stir well and lock the lid into place. Set the IP on PRESSURE COOK HIGH for 40 minutes.
Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. It’s safe to open the pot when the steam valve button drops completely.
Get the Complete (Printable) Vegan Instant Pot Black Bean Soup Recipe Below. Enjoy!
Stir the soup. If it seems a bit too thick stir in another ½ – 1 cup of broth. Taste, then salt and pepper as needed.
Serve warm, with your favorite vegan or vegetarian soup toppings.
Some classic toppings for savory black bean soup are fresh limes wedges, sliced jalapeno, avocado, and pico de gallo. Try pickled jalapenos for an extra fun kick!
Add a bit of creaminess by putting on a dollop of sour cream or rich vegan cashew cream.
SO many great options!
Frequently Asked Questions
Sure! You can use chicken broth if you prefer for a more protein-rich soup that is still healthy and flavorful.
There are all sorts of goodies that can be added to the black bean soup. Try adding corn (frozen and thawed), torn fresh kale, or cooked shredded chicken to make the soup even heartier. Stir in any of these, or other ingredients, after pressure cooking while the soup is hot.
It’s easy to prepare this soup on the stovetop with dried or canned black beans. If using dried beans you’ll need to soak them overnight (12 hours) before cooking. For canned, you need four 15 oz cans to make this recipe.
First, saute the chopped veggies and spices with oil in a large soup pot or dutch oven. Add the black beans and vegetable broth. Stir and bring to a simmer. Continue to cook for about 90 minutes (30 minutes for canned beans), stirring every few minutes so that the beans don’t stick to the bottom. You can use the back of a spoon to mash some of the beans to thicken the broth.
This is a marvelous recipe to make ahead! Vegan black bean soup will last for up to 5 days in a sealed container in the fridge. It will keep well for up to 3 months in the freezer. Let the soup cool completely before transferring to a freezer-safe sealed container. Thaw in the fridge overnight and reheat on the stovetop or microwave.
Looking for More Delicious Plant-Based Dinner Recipes?
- Black Bean Sweet Potato Skillet Enchiladas
- Easy Vegan Stir Fry Sauce (with Noodles)
- Plant-Based (Vegan) Meatballs
- Rustic (Vegan) White Bean and Kale Soup
- Vegan Creamy Golden Vegetable Soup
Easy Instant Pot Vegan Black Bean Soup Recipe
- 16 ounces dried black beans
- 1 tablespoon olive oil
- 1 large onion peeled and chopped
- 2 red bell peppers seeded and chopped
- 4-6 cloves garlic minced
- ¼ cup chopped cilantro
- 1 tablespoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoon salt
- 1-2 chipotle peppers in adobo sauce minced
- 2 bay leaves
- 6+ cups vegetable broth
- 1-2 tablespoons fresh lime juice
- Optional Garnishes: shredded cheese pico de gallo, lime wedges, chopped cilantro, tortilla chips
- Prep and chop all the produce. Check the beans, for any small rocks or debris.
- Set out a 6-quart Instant Pot. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for 3-5 minutes to soften.
- Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
- Lock the lid into place and set the IP on PRESSURE COOK HIGH for 40 minutes.
- Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. Once the steam valve button drops, it is safe to open the pot.
- Stir the soup. If it seems very thick add another ½ – 1 cup of broth. Taste, then salt and pepper as needed.
- Serve warm, with your favorite soup toppings.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!