Instant Pot Black Bean Soup

Smoked Paprika Magic: The addition of smoked paprika adds a layer of depth and complexity that complements the earthy black beans and warm cumin. It’s like a cozy blanket for your taste buds. To learn more, you can read about the different types of paprika and their uses.

Orange Zest Brightness: A hint of orange zest provides a bright, citrusy counterpoint, balancing the smoky and savory notes. It’s a subtle touch that makes a big difference.

Quick and Easy: Using the Instant Pot cuts down the cooking time significantly, making this a perfect weeknight meal.

Healthy and Nutritious: This soup is packed with fiber and plant-based protein, making it a guilt-free indulgence.

Budget-Friendly: Dried black beans are an incredibly affordable source of protein and nutrients.

Dietary-Friendly: This recipe is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs.

• 1 pound ( about 2 cups) dried black beans
• 1 medium-large yellow onion
• 1 large green bell pepper, (cored and seeded)
• 2 Tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste
• 4 large garlic cloves, (finely minced)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 5 cups water
• 2 Tablespoons red wine vinegar
• 3/4 teaspoon sugar (optional)
• 1/2 cup chopped jarred roasted red pepper
• Optional for serving: white rice, (diced avocado, chopped green olives, white or red onion, chopped parsley or cilantro)

Ingredient Notes & Substitutions

Black Beans: I prefer using dried black beans for their superior flavor and texture. When buying dried beans, check the expiration date to ensure freshness. Store them in an airtight container in a cool, dry place. Canned beans can be used in a pinch, but the flavor and texture will be different. You can find more information about food recalls and safety alerts on USA.gov.

Sofrito Base: The combination of onion, green pepper, and garlic forms the foundation of the soup’s flavor, creating a classic sofrito. For a slightly different flavor, consider using a Cubanelle pepper instead of green bell pepper.

Spices: Cumin and oregano create a delicious Cuban flavor profile. Don’t skip them!

Liquid: While I use water in this recipe, you can substitute vegetable broth for a richer flavor.

Optional Toppings: For a creamy topping, I recommend Mexican crema, but sour cream works just as well. My favorite brand of avocado is Hass.

Step 1: Prepare the Beans

Rinse and drain the beans, picking out any small stones or broken beans. This step is important to remove any debris and ensure a clean flavor. You’ll notice the water may be a bit cloudy – that’s normal!

Step 2: Chop the Vegetables

Chop off about 1/3 of the onion and set aside. Finely dice the rest of the onion. Chop off about 1/3 of the green pepper and set aside. Finely dice the rest of the green pepper. A small dice ensures even cooking and a better texture in the final soup.

Step 3: Sauté the Aromatics

Using the Sauté function on your Instant Pot set to medium, heat the olive oil. Stir in the diced onion, diced green pepper, and 1 teaspoon of salt. Cook, stirring often, until the vegetables soften and become translucent, about 5 minutes. Stir in the garlic, cumin, oregano, 1 teaspoon smoked paprika, and 1 teaspoon orange zest and cook until the spices are very fragrant, about 30 seconds. The aroma will be incredible as the spices bloom!

Step 4: Add Remaining Ingredients

Add the bay leaves, rinsed beans, water, chunk of onion, and chunk of green pepper. Stir, scraping the bottom of the pot with a wooden spoon to release any browned bits. This prevents burning and adds depth of flavor.

Step 5: Pressure Cook

Cancel the Sauté function, cover the pot, and set the steam release handle to the Sealing position. Cook on HIGH pressure for 35 minutes. Allow the pressure to release naturally for 20 minutes. Natural pressure release is key for perfectly cooked beans.

Step 6: Puree and Season

Remove the lid, pick out and discard the bay leaves and large chunks of onion and green pepper. Scoop out a cup or so of the beans into a small bowl and mash with a wooden spoon or fork into a coarse purée. Stir the purée back into the soup. This gives the soup a creamy texture without adding any cream. You’ll see the soup visibly thicken.

Step 7: Simmer and Adjust

Add the red wine vinegar, sugar (if using), chopped roasted peppers, if using, 1 more teaspoon of salt, and 1/2 teaspoon of black pepper. Once again, set the pot to medium Sauté mode. Simmer the soup for another 8-10 minutes or until the soup looks nice and creamy. Taste and adjust seasoning, if necessary. This is your chance to make it perfect!

Step 8: Serve and Garnish

Keep warm until ready to serve or shut off the pot and ladle the soup into bowls topped with your desired garnishes. Diced avocado, a dollop of sour cream, and chopped cilantro are all fantastic choices.

Pros of Soaking: Soaking beans can reduce cooking time, improve digestibility, and potentially reduce the compounds that can cause gas.

Cons of Soaking: Soaking requires planning ahead and adds extra time to the overall process. However, you can use a quick-soak method by covering the beans with water in a pot, bringing them to a boil for 2 minutes, then letting them sit for an hour before draining and rinsing.

No-Soak Method: If you skip soaking, you’ll need to increase the cooking time in the Instant Pot. For unsoaked beans, cook on HIGH pressure for 45 minutes, followed by a natural pressure release.

Digestion and Gas: Soaking helps remove some of the oligosaccharides that can cause gas. If you’re concerned about this, soaking is recommended.

Undercooked Beans: If the beans are still too firm after pressure cooking, add another 10-15 minutes of cooking time on HIGH pressure, followed by a natural pressure release.

Overcooked Beans: If the beans are mushy, there’s not much you can do to reverse it. However, the soup will still be delicious! Next time, reduce the cooking time slightly.

Factors Affecting Cooking Time: Bean age and water hardness can impact cooking time. Older beans take longer to cook. Hard water may also require a longer cooking time.

Pro Tips

• Chop the vegetables very small for even cooking and better texture.
• Season generously at each stage of cooking to build flavor.
• Use the freshest beans possible for optimal results.
• Get the liquid ratio right to ensure proper pressure cooking.
• Don’t skip the smoked paprika and orange zest; they make all the difference!
• Taste and adjust seasoning at the end for a perfectly balanced soup.

Common Mistakes to Avoid

• Forgetting to rinse and sort the beans.
• Not sautéing the aromatics long enough.
• Using old or stale beans.
• Overfilling the Instant Pot.
• Not allowing for natural pressure release.
• Skipping the mashing/pureeing step for desired creaminess.

Serving Ideas

• Serve with diced white or red onions for a sharp bite.
• Top with diced avocado for creaminess and healthy fats.
• Add a dollop of Mexican crema (or sour cream) for richness.
• Serve with steamed white rice for a complete meal.
• Consider tortilla chips for dipping.
• Offer a side of cornbread.

Storage and Make-Ahead

• Allow the soup to cool completely before storing.
• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat on the stovetop or in the microwave.

Yes, but adjust cooking time. Canned beans require significantly less cooking time. Rinse them well before adding them to the pot. Note that the texture and flavor will be slightly different.

Do I need to soak the black beans before cooking?

Soaking is optional. Soaking reduces cooking time and can make beans more digestible. Unsoaked beans will still cook well, but may require a longer cooking time.

How long does black bean soup last?

Black bean soup will last for up to 4 days in the refrigerator and up to 3 months in the freezer.

How do I make this black bean soup spicier?

Add a pinch of cayenne pepper, a diced jalapeño, or a dash of hot sauce to the soup.

What are the nutritional benefits of black beans?

Black beans are an excellent source of fiber, protein, iron, and antioxidants.

What are some good toppings for serving this soup?

Diced avocado, sour cream, chopped cilantro, diced onions, and tortilla chips are all great toppings. Speaking of toppings, a swirl of pesto would be fantastic! You can find inspiration in my arugula pesto recipe.

What if my soup is too thin after cooking?

Simmer the soup on sauté mode for a longer time to allow some of the liquid to evaporate and naturally thicken the soup. You can also blend a portion of the soup using an immersion blender or standard blender and mix it back in to thicken the consistency.