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Instant pot black bean soup.
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Home ≫ Soup

Instant Pot Black Bean Soup

By Nikole Berg Jan 9, 2021 · Updated: Apr 22, 2025

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Instant pot black bean soup.

You’ll love this easy instant pot black bean soup recipe! This creamy flavorful recipe is made with onions, bacon, and a touch of sugar. You just need about an hour to get this delicious soup on the table for an easy weeknight dinner.

Two bowls of black bean soup topped with avocado and cilantro.

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Why you'll love it

It's so easy to make. Using the Instant Pot takes the guesswork out of making bean soups. Just follow a few steps and you'll have a delicious and satisfying black bean soup ready in less than an hour.

Made with easy to find pantry staples. You can easily find ingredients like dried black beans, chicken broth, bacon and simple spices at your local grocery store. Chipotle in adobo is usually found in the Mexican, International, or Global food aisle.

No soaking required! There's no need to soak the black beans, that way you lock in the flavor, instead of throwing it out with the soaking liquid. And there's no need to plan hours in advance.

Ingredients

The recipe ingredients on a sheet pan.

How to make black bean soup

Sort black beans by spreading them on a large cookie sheet. Discard any beans that are broken, split or shriveled, along with any stones or debris you might find. Put them in a colander and rinse under cold running water. Set aside.

Set Instant Pot to the Sauté setting on medium heat for 8 minutes. Be sure the "keep warm" setting is On (mine does this by default). When IP is heated, add oil, bacon, onions, and garlic. Cook until lightly browned, about 8 minutes. Add chili powder to bacon mixture. Stir and cook for one to two minutes more.

Press Cancel on the IP if it's still on. Add chicken broth, water, and black beans. Stir to combine. Close and lock lid. Select Pressure Cook and set to Manual or High Pressure for 30 minutes. Turn "keep warm" to Off.

Instant pot with bacon, onions, and liquids.

At the end of the cooking cycle and Instant Pot beeps, let the pressure release naturally for 20 minutes. Release remaining pressure by pressing the steam release valve with the handle end of a wooden spoon. Beware that hot steam will be released from the valve.

When the metal indicator valve drops and all steam has been released, it's safe to open the lid. Add chipotle puree, brown sugar, cider vinegar, and salt and pepper to taste. Stir to combine.

Use an immersion blender to blend soup to desired texture.

Immersion blender pureeing the soup in the instant pot.

Set Instant Pot to Sauté on medium for 10 minutes. Let soup simmer and allow to thicken to desired consistency. Stir occasionally to keep the soup from sticking to the bottom of the pan.

Recipe notes and tips

Be sure you are familiar with your brand of pressure cooker before making this recipe. Read the safeguards and instructions to understand the controls and features. I made this recipe with the Instant Pot Ultra 60.

How do I use chipotle peppers in adobo sauce? I like to use just the tomato sauce that comes with the peppers to keep the black bean soup mild in taste. However, feel free to puree or finely chop one pepper (stem removed) for more spice.

If you don't have an immersion blender, you can use a potato masher instead. Or use a blender, just be sure not to fill it more than halfway full with hot liquids.

Storage: cover tightly and refrigerate for up to 5 days.

A bowl of black bean soup topped with avocado, cilantro, and sour cream.

More instant pot recipes to try

Instant Pot Black Eyed Peas

Instant Pot Mexican Beans

Instant Pot Mexican Rice

Instant Pot Beef Brisket

Thank you for reading this recipe! If you make it, I’d love for you to give it a ★ rating  below. This lets me know what you like and want to see more of. And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest! I appreciate your support.

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A bowl of black bean soup topped with avocado, sour cream, and cilantro.

Instant Pot Black Bean Soup

Recipe by Nikole Berg
You’ll love this easy instant pot black bean soup recipe! This creamy flavorful recipe is made with onions and bacon and a touch of sugar. You just need about an hour to get this delicious soup on the table for an easy weeknight dinner.
4.34 from 3 votes
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine Mexican/Tex-Mex
Servings 5
Calories 455 kcal

Equipment

Blender
Instant Pot
Immersion Blender

Ingredients
 
 

  • 1 lb dried black beans sorted and rinsed
  • 1 tablespoon canola oil or other mild flavored oil
  • 4 slices thick cut bacon chopped into ½ inch pieces
  • 1 small onion, chopped about one cup
  • 2 teaspoon garlic chopped
  • 1 teaspoon chili powder any variety
  • 3 cups chicken broth low sodium if desired
  • 3 cups water
  • 2 teaspoon chipotle peppers in adobo sauce pureed or just the tomato sauce
  • 1-2 tablespoon brown sugar or to taste
  • 1 tablespoon cider vinegar or to taste
  • Salt and pepper to taste

Toppings

  • Hot cooked rice
  • Squeeze of fresh lime juice
  • Avocado
  • Green onions
  • White or red onions
  • Pico de gallo or cilantro
  • Shredded monterrey jack cheese
  • Crumbled mexican cheese like queso fresco
  • Sour cream
US Customary - Metric

Instructions
 

  • Sort black beans by spreading them on a large cookie sheet. Discard any beans that are broken, split or shriveled, along with any stones or debris you might find. Put them in a colander and rinse under cold running water. Set aside.
  • Set Instant Pot to the Sauté setting on medium heat for 8 minutes. Be sure the "keep warm" setting is On (mine does this by default). When IP is heated, add oil, bacon, and onions. Cook until lightly browned, about 8 minutes. Add chili powder to bacon mixture. Stir and cook for one to two minutes more.
  • Press Cancel on the IP if it's still on. Add chicken broth, water, and black beans. Stir to combine. Secure lid. Select Pressure Cook and set to Manual or High Pressure for 30 minutes. Turn "keep warm" to Off.
  • At the end of the cooking cycle and Instant Pot beeps, let the pressure release naturally for 20 minutes. Release remaining pressure by pressing the steam release valve with the handle end of a wooden spoon. Steer clear of the hot steam that will com out of the release valve.
  • When the metal safety valve drops and all steam has been released, it's safe to open the lid. Add chipotle puree, brown sugar, cider vinegar and salt and pepper to taste.
  • Use an immersion blender to puree soup to desired texture.
  • Set Instant Pot to Sauté on medium for 10 minutes. Allow soup to simmer until thickened. Stir occasionally to keep soup from sticking to bottom of pan. Add more time if desired.

Notes

Be sure you are familiar with your brand of pressure cooker before making this recipe. Read the safeguards and instructions to understand the controls and features. I made this recipe with the Instant Pot Ultra 60.
How do I use chipotle peppers in adobo sauce? I like to use just the tomato sauce that comes with the peppers to keep the black bean soup mild in taste. However, feel free to puree or finely chop one pepper (stem removed) for more spice.
If you don't have an immersion blender, you can use a potato masher instead. Or use a blender, just be sure not to fill it more than halfway full with hot liquids.
Storage: cover tightly and refrigerate for up to 5 days.

Nutrition

Calories: 455kcalCarbohydrates: 62gProtein: 24gFat: 13gSaturated Fat: 4gCholesterol: 19mgSodium: 729mgPotassium: 1546mgFiber: 14gSugar: 5gVitamin A: 186IUVitamin C: 11mgCalcium: 130mgIron: 5mg
Keyword frijoles negros, instant pot soup, mexican soups
Tried this recipe?Click here to leave a helpful tip!

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About Nikole Berg

Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

Reader Interactions

Comments

  1. Brandy

    January 09, 2023 at 4:48 pm

    3 stars
    I was rather disappointed with this recipe. It came out very bland and just seemed to be missing something or a few things. I added some cumin, oregano, and a bunch of lime juice and that definitely helped. Good base recipe but does need some tweaking.

    Reply
  2. Denise

    January 10, 2021 at 1:33 pm

    5 stars
    This is so good and perfectly hit the spot during a cold dreary day. I topped with lime and jalapeño and hubby used sour cream and jalapeño...this will go into out recipe rotation for sure!

    Reply
    • Nikole

      January 11, 2021 at 9:31 am

      Yay Denise! So glad y'all loved it! Thanks!!

      Reply
4.34 from 3 votes (1 rating without comment)

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