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Instant Pot Black Bean Soup

This Instant Pot Black Bean Soup is a hearty, flavorful dish that's quick to prepare and packed with nutrients. Perfect for a weeknight dinner, it can be enjoyed alone or paired with rice, tortilla chips, or avocado.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 People
Calories 210 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Stirring spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced any color
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 2 15-ounce cans black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 14.5-ounce can diced tomatoes with green chilies
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish, optional
  • Avocado slices for serving, optional
  • Sour cream or Greek yogurt for serving, optional

Instructions
 

  • Turn the Instant Pot to the sauté mode. Add olive oil and allow it to heat up.
  • Once hot, add the diced onion, garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
  • Stir in the cumin, smoked paprika, and chili powder, and cook for another minute until fragrant.
  • Add the drained black beans, vegetable broth, diced tomatoes, salt, and black pepper to the pot. Stir well to combine.
  • Close the Instant Pot lid and ensure the valve is set to sealing. Select the manual/pressure cook setting and set the timer for 15 minutes.
  • Once the cooking time is complete, allow for a natural pressure release for 10 minutes. Then, carefully quick-release any remaining pressure.
  • Open the lid and stir in the lime juice. Adjust the seasoning if necessary.
  • Serve hot, garnished with fresh cilantro and accompanied by avocado slices or a dollop of sour cream or Greek yogurt, if desired.

Notes

For a spicier version, consider adding diced jalapeños or a dash of hot sauce.
This soup can easily be blended for a smoother texture if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Freeze any leftovers in portions for a quick meal later.