This hearty black bean soup is perfect for busy weeknights when you want something warm and satisfying without the hassle. Using the Instant Pot makes it quick and easy, so you can enjoy a nutritious meal in no time.
Prep Time15 min
Cook Time1 hr 20 min
Total Time1 hr 35 min
Difficulty
Hard
Kitchen Tips
Rinse the black beans well before cooking to remove any dirt or debris.
Sauté onions and garlic directly in the Instant Pot® for extra flavor before adding the beans and broth.
Adjust the seasoning after cooking, as flavors develop and deepen during pressure cooking.
Ingredients
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Why This Recipe Is So Good
This soup is quick, hearty, and packed with protein and fiber. It’s perfect for busy days when you want something nutritious without a lot of fuss. Using the Instant Pot® makes the cooking process hands-free and fast.
Directions
Turn on your Instant Pot’s sauté function and heating a bit of oil. Toss in the chopped onion, bell pepper, celery, and garlic, and cook everything until the onion is soft and translucent, about 3 to 5 minutes. While that’s cooking, mix the water and bouillon in a separate bowl until the bouillon dissolves. Pour that mixture into the pot, then add the black beans, diced tomatoes, and corn. Give it all a good stir to combine. Season with salt, chili powder, cumin, a bay leaf, and some black pepper, stirring everything together. Close the lid, make sure the valve is set to sealing, and set the pot to cook on high pressure for an hour. It will take about 10 to 15 minutes to come up to pressure. When the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes. Once it’s done, give the soup a good stir and it’s ready to enjoy.
26
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Tips
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of chopped fresh cilantro. Add a squeeze of lime juice for a bright finish. Warm tortillas or crusty bread make great sides.
Food Storage Tips
Let the soup cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
Frequently Asked Questions
Can I use canned black beans instead of dry beans?
Yes, but reduce the cooking time to about 10 minutes on high pressure since canned beans are already cooked.
What can I substitute for chicken bouillon if I want a vegetarian version?
Use vegetable bouillon cubes or vegetable broth instead.
Do I need to soak the dry black beans before cooking?
No, soaking is not necessary since the Instant Pot cooks them thoroughly in one hour.
Can I add corn to the soup?
Yes, adding corn is a great option for extra texture and flavor.
How do I know when the soup is done after pressure cooking?
The Instant Pot will beep when the timer ends; then allow natural pressure release before opening.
Can I make this soup spicier?
Absolutely, increase the chili powder or add fresh jalapeños to your taste.
Is it okay to use regular salt instead of kosher salt?
Yes, but use about half the amount since regular salt is more concentrated.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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