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Quick Black Bean Soup in the Instant Pot®
This hearty black bean soup comes together in no time using the Instant Pot®, making it perfect for busy weeknights. Packed with flavor and nutrients, it’s a comforting meal that everyone will love.
◷1 hr 35 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Aromatics
Start by turning on your Instant Pot and using the sauté setting. Pour in a bit of oil, then add chopped onion, bell pepper, celery, and garlic. Cook everything together for about 3 to 5 minutes until the onion looks translucent and soft.
2
Add broth and veggies
While the veggies are cooking, mix the water and bouillon in a bowl until the bouillon dissolves. Pour this into the pot, then add the black beans, tomatoes, and corn. Give it a good stir to combine everything.
3
Add spices and cook
Next, sprinkle in the salt, chili powder, cumin, bay leaf, and black pepper. Stir well so the spices are evenly mixed throughout. Close the lid, make sure the valve is set to sealing, and set the Instant Pot to cook on high pressure for 60 minutes.
4
Build and Release Pressure
It’ll take around 10 to 15 minutes for the pressure to build up before the timer starts counting down. Once the cooking time is up, let the pressure release naturally — this can take anywhere from 10 to 40 minutes.
5
Open and Stir Soup
When the pressure has fully released, open the lid carefully, give the soup a final stir, and it’s ready to enjoy!
Why You’ll Love This Recipe
This soup is hearty, healthy, and comes together in no time. It’s perfect for busy days when you want something warm and satisfying without spending hours in the kitchen. Plus, black beans are packed with protein and fiber, making this a nutritious meal.
Serving Suggestions
Serve the soup topped with fresh cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of lime juice. It also pairs well with warm tortillas, avocado slices, or a sprinkle of shredded cheese for extra flavor.
Storage Tips
Let the soup cool completely before transferring to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
