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Instant Pot Black Bean Soup is full of amazing flavor! With Pasilla chiles, garlic, and much more for a wonderful black bean soup made in your electric pressure cooker! simplyhappyfoodie.com #instantpotrecipes #instantpotblackbeansoup #instantpotsoup #instapotsoup

Instant Pot Black Bean Soup

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!

Course Soup
Cuisine Mexican
Keyword pressure cooker black bean soup recipe
Prep Time 15 minutes
Cook Time 50 minutes
NPR 20 minutes
Total Time 1 hour 25 minutes
Servings 7 1-1/2 cup
Calories 247 kcal
Author Sandy Clifton

Ingredients

  • 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 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 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

Garnish (Any or all of these)

  • Fresh Cilantro
  • Sour Cream
  • Avocado
  • Hot Sauce
  • Cooked Rice (pour soup over rice)
  • Corn Tortillas

Instructions

  1. Turn pot to Sauté setting and cook the bacon until done, but not crisp.

  2. Add the olive oil and the onion. Cook, stirring occasionally, until softened.

  3. Add celery, carrots, chile peppers, and garlic. Stir, cooking for a minute.

  4. Add the diced tomatoes, bay leaves, cumin, oregano, thyme, red pepper flakes, salt, pepper. Stir.

  5. Add broth, black beans. Stir, then put the lid on the Instant Pot. Set the steam release knob to the Sealing position.

  6. Cancel the Sauté mode.

  7. 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.

  8. 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.

  9. 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).

  10. 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.

  11. Stir in the lime juice.

  12. Garnish as desired and serve.

Recipe Notes

*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.