A Spicy Perspective

Easy Instant Pot Black Bean Soup (Vegan)

Instant Pot Black Bean Soup – This vegan black bean soup recipe is as easy as it gets. Made with wholesome gluten-free ingredients and bold spices, it’s a delicious dish that’s sure to please!

close up view of black bean soup topping with pico avocado and jalapeno slices

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!

overhead view of two bowls of soup with toppings on a white background with avocado halve and lime slices for serving

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!

bowl of vegan black bean soup with spoonful towards camera

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 oilor preferred neutral flavored high temp oil
  • Onionpeeled and chopped
  • Bell peppers seeded and chopped
  • Garlicminced
  • Cilantrochopped
  • Spicesground cumin, dried oregano, salt, and bay leaves
  • Chipotle peppers in adobominced
  • Vegetable brothor vegetable bouillon and water

Plus, your favorite toppings. Keep reading for some of our favorite ideas for how to serve the soup.

chopping board with diced onion, red pepper, and garlic and can of adobo sauce in the background

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.

sautéing aromatics in an instant pot with wooden spatula

Then add in the spices: cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth.

adding dried beans, chopped peppers in adobo, and spices

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!

overhead view of soup thickening

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.

overhead view instant pot with finished black bean soup, ladleful showing towards camera

Serve warm, with your favorite vegan or vegetarian soup toppings.

top view two owls with vegan black bean soup topped with chopped avocado, pico de gallo, and sliced jalapenos, side of limes on a plate

Serving Suggestions

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.

And we usually serve tortilla chips, cornbread, or rice on the side, too.

SO many great options!

side view of two bowls with soup and toppings, limes on a plate in the background

Frequently Asked Questions

Can I make this a non-vegan Instant Pot black bean soup recipe?

Sure! You can use chicken broth if you prefer for a more protein-rich soup that is still healthy and flavorful.

What other ingredients can be included?

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.

How do you make vegan black bean soup without a pressure cooker?

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.

How long do leftovers keep?

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.

top view two bowls final show of easy black bean soup recipe with spoon in one bowl

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Easy Instant Pot Vegan Black Bean Soup Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This vegan black bean soup recipe is as easy as it gets. Made in the Instant Pot with gluten-free ingredients and bold spices, it's a delicious dish that's sure to please!
Servings: 8 servings

Ingredients

Instructions

  • 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.

Notes

Some classic toppings for savory black bean soup are sliced jalapeno, avocado, and pico de gallo. Try pickled jalapenos for an extra fun kick!
Let leftovers cool completely and store in an airtight container. The soup will keep well for up to 5 days in the refrigerator, and up to 3 months in the freezer.

Nutrition

Serving: 1.25cups, Calories: 233kcal, Carbohydrates: 40g, Protein: 13g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 301mg, Potassium: 954mg, Fiber: 10g, Sugar: 3g, Vitamin A: 997IU, Vitamin C: 40mg, Calcium: 94mg, Iron: 4mg
Course: Main, Main Course, Soup
Cuisine: American, Mexican, South American, southwest
Author: Sommer Collier

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4 comments on “Easy Instant Pot Black Bean Soup (Vegan)”

  1. This was SO good! My kid gobbled it up and he’s super picky. My husband and I also loved it. Thanks so much!

  2. So good! We’re not huge spicy fans, so I left out the chipotle peppers. Delicious!

  3. This was absolutely delicious! I’m so excited that we can now add this to our soup rotation this winter!

  4. this instant pot recipe is so easy and so delicious! I love when a recipe is super easy and I can make it in a short time frame!