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Instant Pot® Spicy Black Bean Soup (Vegan)

Instant Pot(R) Spicy Black Bean Soup (Vegan)

Rated as 4.92 out of 5 Stars
Recipe By:bd.weld
"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."


  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1 yellow bell pepper, diced
  • 5 cloves garlic, crushed
  • 4 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon chipotle pepper powder
  • 6 cups vegetable broth
  • 1 pound dry black beans
  • 1 (4 ounce) can chopped Hatch chile peppers, undrained
  • 1 pinch garlic salt, or to taste
  • Garnish:
  • 1 cup pico de gallo
  • 1 red bell pepper, sliced
  • 1 lime, cut into wedges


  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.