Instant Pot Black Bean Soup is full of amazing flavor! Pasilla 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.
Instant Pot Black Bean Soup
We had some stormy weather today. It’s the first really blustery day we’ve had this Fall. We even got some pea-sized hail! We don’t see that too often, as Western Washington tends to be a mild climate. It rains a lot, but it’s pretty mild.
So, to cozy up with Paul, Gizmo, and a bowl of Instant Pot Black Bean Soup was just the thing. Add in some old Fraiser reruns, and we had a nice, comfortable evening!
To be honest, I never watched Fraiser when it was on. The fact that the show takes place in Seattle wasn’t enough of a draw for me. Paul was watching it one night and I caught an episode. It was funny! Now I watch an occasional rerun with him if we don’t have other things to watch.
I feel old. Can you believe that show was like 20 years ago?!
Let’s talk about soup! Especially soup made in the Instant Pot! And even better, this Instant Pot Black Bean Soup! It’s just so darn good! It makes enough to feed the family, and it also freezes very well.
I use my Instant Pot to heat up the 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 the Fall season, wherever you live, and enjoy this Instant Pot Black Bean Soup!
Containing 25 delicious soups you can make in your electric pressure cooker. Featuring 7 new soup recipes!
Lentil with Bacon
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!
- 1/2 lb Bacon, chopped - Omit for vegetarian
- 1 Tbsp Olive Oil
- 1 large White Onion, diced
- 1 cup Celery, diced
- 2 large Carrots, diced
- 2 Pasilla 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 Tbsp Cumin
- 2 tsp Mexican Oregano (or regular)
- 1/2 tsp Thyme, dried
- 1/2 tsp Red Pepper Flakes (1/4 tsp for less spicy)
- 1 tsp Kosher Salt (or 3/4 tsp table salt)
- 1/4 tsp Pepper
- 6 cups Chicken or Vegetable Broth, low sodium
- 1 1/2 cups Dry Black Beans** (rinsed) or canned (3 - 15 oz cans)
- 1 Tbsp Fresh Lime Juice
- Fresh Cilantro
- Sour Cream
- Hot Sauce
- Cooked Rice (pour soup on top of rice)
- Corn Tortillas
Turn pot to Sauté mode and cook the bacon until done, but not crisp.
Add the olive oil and the onion. Cook, stirring occasionally, until softened.
Add celery, carrots, chile peppers, and garlic. Stir, cooking for a minute.
Add the diced tomatoes, bay leaves, cumin, oregano, thyme, red pepper flakes, salt, pepper. Stir.
Add broth, black beans. Stir, then put the lid on the Instant Pot. Set the steam release knob to the Sealing position.
Cancel the Sauté mode.
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.
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).
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.
Stir in the lime juice.
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 INSTANT pot Black Bean Soup and more
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