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Instant Pot® Spicy Black Bean Soup (Vegan)

Rated as 4.92 out of 5 Stars

"You don't have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well."
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1 h 40 m servings 280
Original recipe yields 8 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
  2. Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.


  • Cook's Note:
  • If you want texture to your bean soup, remove 1 cup of beans with a slotted spoon and return to pot after blending.

Nutrition Facts

Per Serving: 280 calories; 5 45 13.8 0 870 Full nutrition

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Read all reviews 11
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Very tasty. My new favorite black bean recipe.

I scaled this back, using 6 oz. of dried black beans (as this was just for my husband and me). We also did not eat this as a soup, but instead served this over cilantro lime rice as a side dish ...

I thought this was fantastic! We didn't have Hatch chilis available at our supermarket, so we just used a regular can of diced green chilis. We served it with a squeeze of lime juice and, as sug...

This was an inexpensive and easy to make dish/soup that was healthy and tasty. It goes on our 'cook it again' list. The spices gave it that extra something (for those who like a bit more pizazz)...

This was very easy and turned out great!

So good! Followed the recipe pretty closely except used 2 fresh jalapeno peppers seeded and diced and sauteed with the onions. Came out amazing! Definitely will make this again!

This was really good. I put some tortilla chips on the side of the bowl to scoop a little as well. High recommend. No changes made.

Delicious! Served over rice with sour cream and avocado on the side. I used regular (not Hatch) canned green chilies and substituted paprika for the chipotle pepper powder.

This recipe works perfectly. It’s chock full of flavor. You really could just serve the beans as a side dish without puréeing if you wanted. As a soup it was perfect with quesadillas for lunch o...