Instant Pot Vegetarian Black Bean Soup

Cooking dried beans from scratch is a snap with your Instant Pot, no soaking required! Our deeply flavored Black Bean Soup is sure to be a hit with both the vegetarians and carnivores in your life. Enjoy as a hearty soup with fun toppings or serve over rice as a side.

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2 tablespoons olive oil
1 large onion finely chopped
1 tablespoon minced garlic
1 tablespoon dried oregano
1 tablespoon ground cumin
pinch cayenne pepper
1 lb dry black beans picked over and non-beans removed
1 bay leaf
6 cups vegetable broth or chicken broth
1 tablespoonlime juice
Kosher salt and freshly grated black pepper
Optional garnishes: Sliced avocado cilantro leaves, chopped scallions or red onion, lime wedges and sour cream, for serving
Nutritional Information
245kcal Calories
40g Carbohydrates
12g Protein
4g Fat
710mg Sodium
882mg Potassium
9g Fiber
3g Sugar
405IU Vitamin A
1.9mg Vitamin C
92mg Calcium
3.6mg Iron


Set your Instant Pot to Medium Sauté. Add olive oil and onion and cook for 5-6 minutes, stirring frequently.
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Add garlic, oregano, cumin, and cayenne and cook for 1 minute. Hit Cancel to turn Sauté off.
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Add black beans, bay leaf, and broth. Set to Pressure Cook on High for 1 hour.
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When cooking is done, carefully quick release the steam, unlock and open the lid, and remove the bay leaf.
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Stir in lime juice and season to taste with salt and pepper.
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Serve as is or partially puree with an immersion blender or in your blender for thicker results. Serve with optional garnishes.
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Chef’s Tip: Make this recipe your own by adding different spices such as coriander or a mix of your favorite chili powders. Or for a meaty non-vegetarian version add in a ham hock or ham bone when cooking the beans and stir in diced cooked ham or crumbled bacon to the finished soup.

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