Instant Pot® Black Bean Soup

Instant Pot® Black Bean Soup
Prep Time
15 min
Cook Time
1h 20 min
8 servings

Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don’t need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don’t have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).



Tbsp vegetable oil
medium white onion, chopped
cloves garlic, thinly sliced
2 ½
cups dry black beans, picked over and non-beans removed
tsp chili powder
1 ½
tsp ground cumin
1 ½
tsp dried oregano
bay leaves
Kosher salt and freshly grated black pepper
Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving


Step 1

Set the Instant Pot® (see note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.

Step 2

Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.

Step 3

After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

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