Cold and chilly days call for comfort food. This vegan black beans soup made in the instant pot is perfect for those days. It is gluten-free too and made with dried beans.
It is made with pantry ingredients and is a dump-and-go recipe for instant pot. This black bean soup is also healthy as there is no oil added and the soup is loaded with a lot of veggies and of course the beans are nutritious too.
The soup stores and freezes well and can be made ahead of time for meal planning.
Black bean soup ingredients
Vegan black bean soup is made with very few ingredients and spices usually found in the kitchen pantry. The main ingredient is black beans and dried or soaked ones work equally well to make this hearty soup.
Veggies like onions, carrots, bell pepper, and celery are used in this recipe but you can always your favorite ones. I like to make this vegan black bean soup with fresh tomatoes however, canned ones work well too and can be added at the end.
Garlic, bay leaf, oregano, and cumin powder add flavor to this soup. Black bean soup can be made spicy by adding some serrano pepper or red chili powder as per taste. You can also add some jalapeno pepper.
Finally while serving, add some lime juice, and garnish it with a few slices of avocado and chopped cilantro.
How to make black bean soup in instant pot?
It is extremely easy to make vegan black bean soup in the instant pot, especially once all the veggies have been chopped. This is a healthy version of black bean soup as there is no oil used to saute the veggies.
This is a dump-and-go recipe in which all the ingredients are added to the instant pot liner and then pressure cooked. I have made this black bean soup in the instant pot mini but it will work well in a 6 qt. instant pot as well.
Once all the ingredients are added, give it a quick mix and then pressure cook on high-pressure mode followed by a 10 minutes natural pressure release. Remove the remaining pressure manually by moving the pressure valve to the venting position.
After opening the lid, check that the beans have been well cooked by pressing one with your fingers. If it is not cooked well then you can cook it again for another 10-15 minutes.
If you like to add spinach or kale to the black bean soup, you can mix it in at this stage. Adjust the taste of salt and squeeze in some lime juice before serving.
How long to cook black bean soup in instant pot?
Black bean soup can be made in the instant pot using dry beans or by soaking them for a few hours. Either of the methods works well and the only difference is the cooking time.
I usually prefer to make soup with dried beans directly without soaking them. It takes about 25-45 minutes depending on the type or brand of beans you use.
Most of the time I use the Goya brand of black beans and they cook well in just about 25 minutes. However, some other brands have required about 45 minutes to be fully cooked.
Black bean soup is made quicker with soaked beans as it takes much less time and gets cooked in just about 12 minutes in the instant pot.
Instant pot will take some time, about 15 minutes, to come to pressure and then pressure cook for the set amount of time. Also, you will have to wait for 10 minutes to naturally release the pressure, and then the remaining pressure can be removed manually.
What to serve with black bean soup?
While serving black bean soup, you can add some lime juice to it and garnish it with a few slices of avocado, chopped cilantro, and optionally some shredded cheese.
How long does black bean soup last in the fridge?
Any leftover black bean soup can easily last 3-4 days in the fridge in an airtight container. It is a great make-ahead soup and can be made over the weekend for meal planning.
When you are ready to serve, simply reheat the soup in the microwave, stovetop, or in the instant pot on the saute mode.
Can you freeze homemade black bean soup?
Yes! Homemade black bean soup freezes well just like most of the beans. If you are meal planning, allow the soup to completely cool down and then divide it into portions.
Freeze the portions individually in freezer-safe containers or ziplock bags. This way you can only use what you need and will not have to defrost all the soup at once.
When you are planning to serve the soup, you can simply put it in the fridge overnight to thaw and then reheat it before serving. If you are short of time, you can also defrost it in the microwave.
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Instant Pot Black Beans Soup (Vegan)
- 1 cup Black beans (dry)
- 4 cup Vegetable stock (or water)
- 2 count Tomatoes (medium size, chopped)
- ¾ cup Onion (chopped)
- 2 count Celery (stalks, diced)
- ½ cup Bell Pepper (chopped)
- 1 count Carrot (large, diced)
- 1 tbsp Garlic (chopped)
Spices and herbs
- Cilantro (chopped)
- Lime juice (as per taste)
- Put all the ingredients into the instant pot liner.
- Close and lock the instant pot lid with the pressure valve in sealing position.
- Pressure cook on high for 25 minutes. (turn 'keep warm' setting on)
- Allow the pressure to release naturally for 10 minutes.
- Remove the remaining pressure manually by moving the pressure valve in the venting position.
- Remove and discard the bay leaf.
- With the immersion blender, apply a few quick pulses and blend the soup to make it creamy and smooth.
- While serving add a few drops of lime juice.
- If the beans are old it can take longer to cook, if they are not well cooked, you can pressure cook them for additional 10-15 minutes.
- I use Goya brand of beans and they cook well with 25 minutes of pressure cooking.
- Other brands of black beans have taken longer to cook well and upto 45 minutes of pressure cooking.