Instant Pot Black Bean Soup

A bowl of Instant Pot Mexican black bean soup topped with tortilla strips, avocado, red onion, black beans, cheese, and chopped cilantro, with a spoon and extra tortilla strips on the side.

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This black bean soup is easy to make with pantry staples and flexible to adjust. Blend for a smooth texture or keep it chunky, then finish with toppings for a filling, fiber-rich dinner any night.

Prep Time5

Cook Time1 30

Pressurizing & blending20

Total Time1 55

Course: Soups + Stews

Cuisine: Mexican

Keyword: Instant Pot black bean soup

Servings: servings

Author: Gina Matsoukas

Ingredients

2 cups dried black beans
1 clove garlic chopped
¼ large yellow onion
2 cups water plus 1 cup more for soup
1 teaspoon chicken base brand of choice such as Better Than Bouillon, Knorr or Zoup!
salt and pepper to taste

Optional Toppings

freshly chopped cilantro
tortilla strips
diced avocado
sliced red onion
sour cream or yogurt
cheese such as cheddar, Monterrey Jack or queso fresco

Instructions

Rinse and drain the black beans thoroughly.
Add the beans, onion, garlic, salt and 2 cups of water to the Instant Pot.
Close the lid and cook on HIGH pressure (Beans setting) for 1 hour 20 minutes.
Once done, carefully manually release the pressure and open the lid.
Transfer the beans along with their cooking liquid, onion and garlic to a blender.
Add about 1 cup of additional water, pouring it in little by little until you reach a smooth consistency that you like. Blend until creamy.
Pour in the blended bean mixture into a large pot over medium-high heat, add the bouillon base and season with salt and pepper.
If needed, add more water to adjust the consistency.
Bring to a gentle boil and cook for 5–6 minutes, stirring occasionally.
Remove from heat. Serve warm with your favorite toppings like tortilla strips, cheese, sour cream, avocado, cilantro and fresh lime juice.

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