THE RECIPE JOURNAL · Main Course
Instant Pot® Recipe: Black Bean Soup
This hearty black bean soup is perfect for a quick, comforting meal any day of the week. Using the Instant Pot makes it easy to create rich, flavorful soup with minimal effort and maximum taste.
FROM THE KITCHEN • Instant Pot® Recipe: Black Bean Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by turning on your Instant Pot and choosing the sauté setting. Pour in a bit of oil, then add the chopped onion, bell pepper, celery, and garlic. Cook everything together, stirring occasionally, until the onion looks translucent—this usually takes about 3 to 5 minutes.
02
Step 2
While that’s cooking, mix the water and bouillon in a separate bowl until the bouillon dissolves. Pour this into the pot, then add the black beans, diced tomatoes, and corn. Give it all a good stir to combine.
03
Step 3
Next, sprinkle in the salt, chili powder, cumin, bay leaf, and black pepper. Stir everything well so the spices are evenly distributed. Then, close the lid and make sure it’s securely locked. Set the valve to sealing.
04
Step 4
Select the high-pressure cooking mode and set the timer for 60 minutes. It’ll take about 10 to 15 minutes for the pressure to build up before the cooking starts. Once the time is up, let the pressure release naturally—that means waiting patiently for about 10 to 40 minutes until it’s safe to open the lid.
05
Step 5
When you’re ready, give the soup a good stir and enjoy!
Why you’ll love it
This soup is hearty, flavorful, and made quickly with minimal effort. It’s packed with protein and fiber, making it a healthy and satisfying meal. Plus, the Instant Pot helps develop deep flavors in a fraction of the time.
How to serve
Serve the soup hot with a dollop of sour cream or Greek yogurt. Garnish with fresh cilantro, diced avocado, or a squeeze of lime juice for extra brightness. Pair it with warm tortilla chips or crusty bread for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup also freezes well—portion it into freezer-safe containers and thaw in the fridge overnight before reheating gently on the stove or in the microwave.
