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Instant Pot Black Bean Soup Vegan and Oil Free

Black Bean Soup

5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Servings 5 servings


  • Instant Pot (or other electric pressure cooker)
  • Hand Mixer or Potato Masher


  • 2.5 Cups Dried Black Beans* See recipe notes below
  • 6 Cloves Garlic About 25 g
  • 1 Whole Yellow Onion About 240 g
  • 1 Whole Red Onion About 170 g
  • 1 Whole Jalapeño (or hotter)
  • 1 TBSP Cumin
  • 1 TBSP Coriander Powder
  • 1/2 tsp Red Pepper Powder
  • 1/16 tsp Cayenne
  • 2 Whole Bay Leaves
  • 1.5 Liters Vegetable Stock or Water and a Bouillon Cube
  • 250 g Salsa Verde


  • Set your pressure cooker to sauté mode for 10 minutes.
  • Once the pot has heated, add the onions and sauté until translucent. About 5 minutes. Add splashes of water as needed to deglaze the pot and prevent sticking and/or burning.
  • After a few minutes add in the diced garlic and jalapeño. Cook for another minute, or two until fragrant. Continue to add some water as needed.
  • Add your cumin, coriander, red pepper powder, and cayenne, and toast the spices.
  • End satué mode by pressing cancel and add in your pre-soaked* (or drained and rinsed canned beans) to the pot. Mix the beans and onions together making sure to get all the spice off the bottom of the pot. The residual water from the beans should do this. See recipe notes below.
  • Pour in 1.5 liters of vegetable stock (or water and vegetable bouillon cube), bay leaves, and stir it all together.
  • Close the lid of the Instant Pot, set the valve to sealing, and select the soup setting or set manually on high pressure for 15 minutes. Allow a natural pressure release.
  • After the pressure has naturally released, carefully switch the sealing valve and take off the lid. Remove the bay leaves from the soup and blend the soup a bit to the desired consistency. I only do a few pulses with my hand mixer because I like some beans to keep their form.
  • Add your salsa verde to the blended soup and stir well. Add additional seasonings or salt to taste.
  • Bowl up your soup and top with fresh Pico de Gallo, tortilla strips, cilantro, or quinoa, and serve!


I recommend pre-soaking your black beans for 6-8 hours, or the evening before. Add your dry black beans to a large bowl and cover with at least 3-4 inches of water. Strain the beans and rinse with fresh water before cooking.