InstaPot Black Bean Soup

It is January, it is cold-ish, Time for a bit of a hearty meal. I’m thinking soup, but I do want some taste and the usual chicken soup, whilst damned good, is just not going to fly.

Maybe a trip to the Caribbean, for a tasty, spicy, black bean soup

From Wikipedia:

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg,[ rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.

I’ll use the InstaPot and speed the usual 2-3 hours of simmering, whilst also avoiding the overnight soak of the beans

InstaPot Black Bean Soup

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 8 Servings


  • 2 Quarts Stock Vegetable, Mushroom, or Chicken
  • 1 Lb Black Beans Washed, Sorted
  • 4 tbsp Chili Powder
  • 2 tbsp Adobo Chilies Mashed
  • 1 1/2 tbsp Cumin Fresh Seed, Toasted, Ground
  • 1 1/2 tbsp Oregano Dried
  • 1 ea Sweet Onion Medium, diced
  • 2 tbsp Vegetable oil
  • 3 tbsp garlic Diced
  • 4 oz Mushrooms Washed, Chopped
  • Salt / Pepper To Taste
  • 1 tbsp Salt Kosher, of course


  • Set the Instant Pot to saute. Add the oil and once shimmering, but not smoking, add the onion, mushrooms and cook, stirring, until the onions translucent and soft, and the mushrooms have started to take color, ~5 minutes.
  • Add the garlic, chili powder, cumin and oregano, chilies, and cook, stirring, until fragrant, about 1 minute. Add the beans, and stock. Set to pressure cook on high for 1 hour.
  • After the pressure cook cycle is complete, perform quick release. Then remove 1 cup of the beans with a slotted spoon and set aside.
  • Mash the beans in the pot with a potato masher or use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy.
  • Stir in the reserved whole beans and season to taste with salt and pepper.
  • Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper.


READ THE INSTRUCTION MANUAL FOR YOUR INSTAPOT!!!!   Steam can burn you very badly, very quickly...
Serve with sliced avocado, tortilla chips, salsa, chopped scallions, lime wedges and sour cream.  
A fast cheat is to use two packets of taco or chili seasoning in place of the various, spices.   DO WATCH / TASTE / CHECK the salt levels, before adding the salt in the last step.
Tried this recipe?Let us know how it was!

  Filed under: American, Bean, InstaPot, Soup, Vegan, Vegetarian

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