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5.0 from 27 votes

Black Bean Soup - Instant Pot

Black Bean Soup made in a flash with the help of an Instant Pot. A hearty and healthy dish loaded with classic Mexican flavors this is a great addition to your Taco Tuesday dinners! Black beans are full of nutrients and antioxidants. They are also filled with protein which makes them filling and a great protein option for vegetarians and vegans. This is a hearty and healthy soup the whole family will love... and it's perfect for meal prep. This soup is amazing on it's own but I recommend serving it topped with my easy avocado salsa!

Prep Time
5 mins
Cook Time
5 mins
Pressurizing Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 381 kcal
Course: Main Course , Appetizer
Cuisine: Mexican

Ingredients

Soup
  • 1 small red onion (diced)
  • 6 cloves garlic (minced)
  • 1 red pepper (diced)
  • 1 tablespoon cumin
  • 2 tablespoon chiili powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 2 cups black beans (dry (not canned black beans))
  • 3 cups vegetable broth (or chicken broth)
  • zest of 1 lime
  • Juice of 1 lime
  • 1 teaspoon salt (plus more to taste after cooking)
Avocado Salsa (Optional)
  • 1 small red onion (finely diced)
  • 1 Jalapeño (seeds removed, finely diced)
  • 1 green onion (chopped)
  • ¼ cup Cilantro or parsley (chopped)
  • 1 cup tomatoes (seeds removed and finely diced, any variety, or cherry or grape tomatoes)
  • 1 teaspoon cumin
  • zest of 1 lime
  • Juice of 1 lime
  • ½ teaspoon salt (or to taste)
  • 2 avocados (cut into bite sized cubes)
For Serving
  • ¼ cup cilantro (or parsley, copped)
  • cooked white rice (optional)

Instructions

    Cup of Yum
  1. Wash and drain the dried black beans. Note: the beans do not need to be soaked just washed and drained.
  2. To an Instant Pot or Electric Pressure cooker add all the soup ingredients. Give it a stir and ensure all of the beans are submerged in the liquid.
  3. Place the lid on the pot and lock in place. Set the pressure valve to SEALING. Set the pressure cooker to MANUAL HIGH PRESSURE for 45 minutes. It will take about 10 minutes to come to pressure.
  4. Once the cooking time is up, allow the Instant Pot to natural release for 10 minutes. The screen will read L 00:10.
  5. Carefully turn the pressure valve to VENTING and release the remaining pressure from the pot. Carefully remove the lid.
  6. Optional: Blend half of the soup by using an Immersion Blender, or by transferring it to a blender. I like to blend about half of my soup so there would still be some texture to it.
  7. Prepare the avocado salsa just before serving by combining all of the ingredients in a medium sized bowl. If preparing in advance cover the salsa with plastic wrap pressed directly on top of the salsa to prevent the avocados from browning.
  8. Season the soup to taste with salt and stir in the ¼ cup of chopped cilantro. Serve in a bowl over cooked white rice, optional, and top with the avocado salsa.

Notes

  • *Nutrition information does not include optional rice for serving.
  • *Nutrition information includes avocado salsa.

Nutrition Information

Calories 381kcal (19%) Carbohydrates 57g (19%) Protein 17g (34%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 1110mg (46%) Potassium 1560mg (45%) Fiber 17g (68%) Sugar 6g (12%) Vitamin A 2279IU (46%) Vitamin C 45mg (50%) Calcium 131mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 57g 19%
Protein 17g 34%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Sodium 1110mg 46%
Potassium 1560mg 33%
Fiber 17g 68%
Sugar 6g 12%
Vitamin A 2279IU 46%
Vitamin C 45mg 50%
Calcium 131mg 13%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.