Easy Instant Pot Black Bean Soup

Oh the joy of the fearless Instant Pot. I was craving some black bean soup on a rainy Tuesday and thought I would pull out my IP and create a creamy soup for dinner on the fly. This soup is extremely economical dish to make with plenty of leftovers perfect for lunch during the week. It’s very hearty, flavor-packed and so filling. It’s a fail-proof dish that also would work well for hosting a dinner party. If you wish to make this recipe go a bit further, serve over some brown rice.

I buy black beans in bulk. They don’t require soaking beforehand. Nutritionally, they are low in calories, high in protein 8 grams as well as fiber (7 grams per 1/2 cup), calcium and iron-packed. They are incredibly versatile and make soups so indulgently creamy.

Instant Pot Black Bean Soup

Prep Time 8 minutes
Cook Time 30 minutes
Servings 6 servings


  • 1 Pressure Cooker
  • 1 Hand immersion blender



  • 2 tbl avocado or olive oil
  • 1 yellow onion diced
  • 2 poblano or bell peppers seeded and cubed
  • 7 garlic cloves minced
  • 1 jalapeno seeds removed and diced
  • 1 tbl chili powder
  • 1 tbl ground cumin
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 lbs black beans washed and picked over
  • 6 cups vegetable broth
  • 1 tbl corn starch
  • 1 tbl water
  • 1 pinch OPTIONAL: finishing salt (I used smoked salt flakes)
  • 1 handful fresh cilantro leaves
  • 1/4 cup red onions finely diced
  • 1 roasted Poblano pepper Seeded. Sliced into strips
  • Pickled jalapeños



  • Into your Instant Pot, add your oil and set to saute.
  • Add your onions, peppers and garlic, saute for 6 minutes stirring often.
  • Add your spices and stir to combine continuing to sauté.
  • Add black beans and broth and turn off the saute feature.
  • Turn the Instant Pot to pressure cook. Set time for 45 minutes. Secure the lid and close the vent at the top. Allow it to turn on.
  • Once the cook time is over, allow the pressure to naturally release for about 15 minutes. Once done, remove the lid and stir.
  • Into a small bowl, add your cornstarch and water. Mix well. Pour that into the black bean soup and stir. This will thicken the soup substantially.
  • With a hand immersion blender, blend the soup partially to break the beans down. Avoid over-blending as you want some of the beans to remain in tact.
  • Ladle the soup into bowl and top with red onions, pickled jalapeños, poblano peppers and cilantro leaves. All toppings are of course, optional.

— Knead to Cook

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