Instant Pot Black Bean Soup

Instant Pot Vegan Black Bean Soup (Easy and Satisfying)




  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onions, carrots and celery and cook, stirring occasionally, for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Press the CANCEL button.
  6. Add the chili powder, ground cumin, black beans, frozen corn, diced tomatoes and broth.
  7. Stir to combine.
  8. Close and seal the Instant pot.
  9. Turn the venting knob to SEALING.
  10. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  11. Adjust the timer to 2 minutes.
  12. When finished cooking, quick-release pressure according to manufacturer’s directions.
  13. Open the lid.
  14. Using an immersion blender, roughly purée some of the soup to thicken it.
  15. Stir in the chopped cilantro.
  16. Season to taste with salt and black pepper.
  17. Serve warm.

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