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Instant Pot® Black Bean Soup

Rated as 4 out of 5 Stars

"This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice."
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1 h 45 m servings 342
Original recipe yields 4 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
  2. Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
  3. Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.


  • Cook's Note:
  • You can add 1/3 cup mojo marinade to the pot before pressure cooking, if you like.

Nutrition Facts

Per Serving: 342 calories; 5.1 59.5 18.2 < 1 1601 Full nutrition

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Great! The one thing I would change next time is the bell pepper. You have the orangish broth, red tomatoes, and yellow corn. It needs green. Next time I'd sub a green bell or even a jalapeno fo...