Instant Pot Black Bean Soup is full of amazing flavor! Poblano chiles, garlic, carrots, and much more make a wonderful black bean soup. You can use dry black beans or canned black beans in this delicious pressure cooker Black Bean Soup.
Originally Published on 10/17/17
Pressure Cooker Black Bean Soup
I really like cooking dry beans in the Instant Pot®. It takes much less time to cook them in the IP than it does on the stove top. The IP infuses lots of flavor into the beans.
Let’s talk about beans made into soup! Especially soup made in the Instant Pot. And even better, made from dry beans.
Do I need to Soak The Beans?
No you don’t. Unsoaked Black Beans can be cooked to tender in under an hour. Soaked black beans will take about 20 minutes, and need less liquid than unsoaked beans.
Can I Use Canned Black Beans?
Yes. You will need to decrease the liquid and reduce the cook time to about 6 minutes. Be sure to rinse the beans first.
How Can I Thicken Instant Pot Black Bean Soup?
After cooking, use a potato masher to mash up some of the beans. This will thicken the soup a little.
This recipe makes enough to feed the family, and it also freezes very well.
How to Reheat This Soup
I use my Instant Pot to heat up frozen leftovers, too. I just put the rack/trivet in the pot and put in a cup of water. Then I put the frozen soup in a stainless steel 1 1/2 quart bowl, and set it on the trivet.
Then I set the IP to Steam for 5 minutes. Sometimes it needs another minute or two, but it works well.
Many people don’t have room for a microwave, or choose not to own one, so getting as many uses as you can from your Instant Pot® is getting the most value from this awesome appliance!
I hope you enjoy this yummy pressure cooker Black Bean Soup!
Instant Pot Red Beans and Rice with Sausage
Instant Pot White Chicken Chili
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot Pasta E Fagioli (pasta and bean soup)
If you make this delicious pressure cooker black bean soup, please leave a comment with a star rating below. I would like to know how you liked it!
Our favorite Instant Pot Black Bean Soup is so full of flavor, and very satisfying! We absolutely love this soup! Vegetarian version also really good!
- ½ lb Bacon, chopped - Omit for vegetarian
- 1 Tablespoon Olive Oil
- 1 large White Onion, diced
- 1 cup Celery, diced
- 2 large Carrots, diced
- 2 Poblano Chile Peppers (they are mild) 1 inch dice (or 1 - 7 oz can of diced green chiles)
- 6 Garlic Cloves (pressed or finely minced)
- 1 (15 oz) can Diced Tomatoes, with juice
- 2 Bay Leaves
- 1 Tablespoon Cumin
- 2 teaspoon Mexican Oregano (or regular)
- ½ teaspoon Thyme, dried
- ½ teaspoon Red Pepper Flakes (1/4 tsp for less spicy)
- 1 teaspoon Kosher Salt (or 3/4 tsp table salt)
- ¼ teaspoon Pepper
- 6 cups Chicken or Vegetable Broth, low sodium
- 1 ½ cups Dry Black Beans** rinsed (or canned 3 - 15 oz cans)
- 1 Tablespoon Fresh Lime Juice
- Fresh Cilantro
- Sour Cream
- Avocado
- Hot Sauce
- Cooked Rice (pour soup over rice)
- Corn Tortillas
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Turn on pot to Sauté setting and cook the bacon until done, but not crisp.
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Add the olive oil and the onion. Cook, stirring occasionally, until softened.
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Add celery, carrots, chile peppers, and garlic. Stir, cooking for a minute.
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Add the diced tomatoes, bay leaves, cumin, oregano, thyme, red pepper flakes, salt, pepper. Stir.
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Add broth, black beans. Stir, then put the lid on the Instant Pot. Set the steam release knob to the Sealing position.
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Cancel the Sauté mode.
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Press the pressure Cook/Manual button (or Pressure Cook) and then the +/- button to select 40 minutes* High Pressure.
**If you use canned beans, rinse them first, and reduce the cook time to 6 minutes, with a 15 minute natural release. -
When the cook cycle has ended, let the pot naturally release the steam for 20 minutes. Then manually release the remaining steam. Open the lid after the pin in the lid drops.
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Stir the soup, and test the beans for doneness (sometimes old beans need a few minutes longer, in which case just put the lid back on and set for 10 minutes more, and 15 natural release. I have never had to do this, but just in case).
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Taste and adjust salt if needed. The bacon adds a bit of salt, plus the 1/2 tsp you put in, but you might like more.
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Stir in the lime juice.
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Garnish as desired and serve.
*Cook time does not include time for pot to come to pressure, or the 20 minute natural release. The time to pressure can vary, but if your contents are hot, it will come to pressure quicker. A large quantity also takes a little longer.
RESOURCES TO Make pressure cooker Black Bean Soup and more
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Donnie
The text at the top says if using canned to reduce it to 9 minutes but the recipe portion says 6. Have you tested either of those times or just the dry method? Maybe it would depend on how done you have the bacon since you are essentially just heating up the beans?
I am also assuming if you go the canned route that the salt is probably not really needed.
Sandy
Thank you, Donnie. That was a typo. 6 minutes is correct. Rinsing the beans helps with the sodium, and using low sodium broth. You can reduce the salt and add some at the end if you are concerned about the amount.