This Instant Pot Black Bean Soup is a rich, hearty, and flavorful dish perfect for cozy dinners or filling lunches. The blend of black beans, sweet potato, and warming spices creates a nourishing and satisfying plant-based meal the whole family will love!
This recipe was written on March 31, 2018. It was updated with additional recipe information on September 9, 2024.
Warm up with a bowl of pressure cooker black bean soup, a comforting, hearty, and delicious quick-fix dish. This vegan black bean soup combines earthy, protein-rich black beans, creamy coconut milk, and the subtle sweetness of sweet potatoes and bell pepper simmered with a mix of fragrant spices.
The Instant Pot makes preparation a breeze, with only 10 minutes of hands-on prep–then it takes care of the rest. The simple ingredients turn into a flavor-packed filling meal in just 35 minutes. You’ll love this easy and delicious soup, whether you’re looking for a quick weeknight dinner or a make-ahead meal for busy days!
For more vegan soup recipes, try my Hearty Beet & Sweet Potato Soup, Curried Parsnip & Carrot Soup, or Toasted Butternut Squash Soup.
Ingredients
Black Beans: The star ingredient adds a hearty texture to the vegetarian black bean soup, making it filling and satisfying. Choose dried, high-quality black beans for the best flavor, and soak them overnight. Alternatively, swap for pinto or kidney beans for a different texture and flavor.
Sweet Potato: Contributes a natural sweetness and depth to the soup that pairs beautifully with the earthy black beans and richness of the coconut milk. Opt for a firm, unblemished sweet potato. Butternut squash, carrots, or russet potatoes are also great alternatives.
Bell Pepper: Choose your favorite color of bell pepper or a mix of colors for variety. Red adds a natural sweetness and vibrant color, yellow and orange offer a more subtle sweet flavor, while green has a mild and earthy taste.
Coconut Milk: Use full-fat coconut milk for a creamy, velvety texture that balances the spices. Light coconut milk can be used for a lighter version, but the soup will be less rich.
Coconut Oil: Adds a subtle sweet, nutty flavor and richness to the soup. Choose virgin coconut oil for a more pronounced coconut taste or refined coconut oil if you prefer a neutral flavor. Olive oil or avocado oil can be substituted for a different flavor profile.
Red Onion: Gives the black bean stew a mild sweetness and vibrant color. Yellow onions or shallots can also be used for a milder, more delicate taste.
Veggie Bouillon Paste: Intensifies the soup’s flavor. Find it in the soup aisle, or use bouillon cubes or powder as an alternative, adjusting the saltiness as needed. For an umami-rich variation, use vegan miso paste.
Vegetable Bouillon Paste: Adds a savory dimension to the soup. I swear by Better Than Bouillon vegetable bouillon paste because it has a more robust flavor than vegetable broth, and you can add more to taste, without having to add more liquid. Vegetable bouillon paste is sold in a glass jar, so you’ll never have to concern yourself with leftover vegetable broth. Plus its price per serving is cheaper than boxed vegetable broth.
Lime Juice: Fresh lime juice brightens and balances the overall flavors. Lemon juice or a splash of apple cider vinegar can be substituted, each offering a slightly different acidic note.
Seasonings: Whole coriander seeds, cumin seeds, minced garlic, and ginger add herbal and aromatic notes to the soup. Substitute their powdered counterparts if you don’t have whole coriander or cumin seeds. If possible, use fresh garlic, though pre-minced can work in a pinch. Choose fresh ginger for the most zesty, aromatic kick. Peel the outer skin of a firm ginger root, then use a fine grater or microplane zester. You can also use ginger paste as alternatives. Ground ginger isn’t a great option.
How to Make Instant Pot Black Bean Soup
- Sauté Spices. Turn the Instant Pot to sauté mode and add the oil. Once warm, add the coriander and cumin seeds. Fry for about 30 seconds until fragrant.
- Add Aromatics. Stir in the diced red onion, minced garlic, fresh ginger, and bell pepper. Sauté, stirring frequently, until the onions soften, for about 3 minutes. Add 2 tablespoons of water to deglaze the pan if needed.
- Combine Beans & Vegetables. Add the drained black beans and cubed sweet potatoes to the pot. Stir well to coat everything in the fragrant spice mixture.
- Add Liquids. Pour in the coconut milk, water (or veggie broth) and the veggie bouillon paste (if using). Add 1 to 2 cups of water to cover the beans by about ½ inch. Adjust the amount of liquid depending on how thick you want the soup — add more for a thinner soup and less for a thicker consistency.
- Pressure Cook. Place the lid on the Instant Pot, ensuring the release valve is sealed. Set it to pressure cook for 25 minutes if using soaked beans or 30 minutes for unsoaked beans.
- Season & Blend. After cooking, allow the pressure to release naturally. Remove the lid and season to taste with lime juice, salt and cayenne pepper (optional). Use an immersion blender to blend 25% to 50% of the soup, depending on how silky you’d like it. If you do not have an immersion blender, allow the soup to cool until safe to handle before transferring 2-3 cups of the soup to a blender. Add the blended soup back to the pot and stir well.
- Garnish & Serve. Serve the soup hot with fluffy rice (or try coconut rice), garnished with fresh cilantro, pickled onions (recipe below), and a squeeze of lime juice.
Recipe Pro-Tips
- Soak the beans. For a creamier texture and quicker cooking, soak the black beans in water overnight. The Instant Pot can also handle unsoaked beans; just increase the cooking time slightly (click here for more information).
- Adjust the consistency. For a thicker stew-like consistency, use less broth or water. If you prefer a thinner soup, add more liquid. You can also blend a portion of the soup after it cooks to make it creamier without adding extra ingredients.
- Don’t skip the lime. It adds a crucial layer of brightness that balances the soup’s rich flavors. Be sure to use fresh lime juice for the best taste.
- Season after cooking. Wait until the soup is fully cooked before adjusting the seasonings with salt and cayenne pepper. This ensures the flavors are balanced, and you don’t over-season the dish.
- Natural pressure release. After cooking, let the pressure release naturally from the Instant Pot to allow the flavors to meld together and prevent the beans from becoming too mushy. If you’re in a hurry, use a quick release after 10 minutes of natural release time.
- Blend for that velvety texture. Use an immersion blender to blend some of the soup, 25%-50% is ideal. The texture of the veggies and beans will still shine through, but blending will also give the soup a creamier texture. If you do not have an immersion blender, allow the soup to cool until safe to handle before transferring 2-3 cups of the soup to a blender. Add the blended soup back to the pot and stir well.
Serving Suggestions
Enjoy this vegan black bean soup recipe for a hearty lunch or dinner. Enjoy a bowl as it or serve over coconut rice garnished with cilantro and jalapeños or with crusty bread and some of my favorite recipes below:
Storage Directions
- Refrigeration: Once cooled, store this black bean stew recipe in an airtight container in the refrigerator for up to 4 days.
- Freezing: Transfer cooled soup to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the soup in a saucepan over medium heat or the microwave until warm. If needed, add a splash of water or broth to thin out the soup if it thickened during storage.
Frequently Asked Questions
You can make this black bean soup Instant Pot recipe on the stovetop in a large pot or Dutch oven instead! The cooking process is similar, with just a few adjustments. Warm the oil over medium heat, sauté the coriander and cumin seeds, then sauté the aromatics as outlined in the original recipe. Next, add the drained black beans, sweet potato, and water. Bring it to a boil and reduce to a simmer with the lid ajar for about 35 minutes. When the beans are cooked and tender, add the coconut milk, lime, and bouillon and cook for another 15 minutes. Season to taste with salt and cayenne pepper, then serve!
Canned black beans can be used in a pinch, but their texture and flavor will alter the black bean soup recipe in the Instant Pot. If using canned beans, follow the same recipe but half the quantity of vegetable bouillon paste, do not add extra water, and pressure cook on high for just 10 minutes.
More Vegan Soup, Stew, and Curry Recipes
- 1 tablespoon coconut oil, or avocado oil
- 1 teaspoon coriander seeds, or ground coriander
- 1 teaspoon cumin seeds, or ground cumin
- 1/2 red onion, diced
- 3 cloves minced garlic
- 1 tablespoon fresh minced ginger
- 1/2 bell pepper, diced
- 1 1/2 cup dried black beans, soaked overnight, can also make this with unsoaked beans (see directions)
- 1 large sweet potato, cubed (about 1 1/2 cups)
- 1 14 oz can coconut milk, full-fat
- 1-2 cups water or vegetable broth
- 1 tablespoon veggie bouillon paste or 1 bouillon cube, skip this if you’re using veggie broth
- 2 tablespoons fresh lime juice, plus more to taste
- salt to taste
- 1/4 bunch cilantro, chopped, for garnish
- cayenne pepper to taste, optional
- 1 jalapeño pepper, optional, thinly sliced, for garnish
- cooked rice, to serve, try this coconut rice recipe
Prevent your screen from going dark
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Turn the Instant Pot onto sauté for 10 minutes. Add the oil to the pot.
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Once warm, add the coriander and cumin seeds. Fry for about 30 seconds.
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Add the chopped onions, garlic, ginger, and pepper. Sauté, stirring frequently, until the onions begin to soften, for about 3 minutes. If the veggies have caramelized and stuck to the pan, add 2 tablespoons of water to gently deglaze the pan, and scrape the stuck bits away.
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Drain the soaked black beans. Add them and the cubed sweet potato to the Instant Pot.
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Add the coconut milk, water or veggie broth, and the veggie bouillon paste (if using). Add 1 to 2 cups of water. If you want a thicker stew, add closer to 1 cup of water/broth. If you want a thinner soup, add 2 cups of water/veggie broth.
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Place the lid on the Instant Pot and make sure the release valve is sealed. Pressure cook on HIGH for 25 minutes for soaked beans or 30 minutes for unsoaked beans.
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Once cooked, natural release the pressure for at least 10 minutes.
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Remove the lid and season the soup to taste with more salt and a little cayenne pepper.
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After cooking, allow the pressure to release naturally. Remove the lid and add lime juice, salt and cayenne pepper (optional). Use an immersion blender to blend 25% to 50% of the soup, depending on how silky you’d like it.
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Serve in bowls, and garnish the soup with fresh cilantro and pickled onions. If desired, you can also serve it with rice.
Quick Pickled Onions
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Place the onions, sugar, salt, and apple cider vinegar in a glass jar with a lid. Tighten the lid on the jar, and shake. If any onions are above the vinegar, use a spoon to submerge them fully, and place on the counter to pickle for at least one hour or overnight. These will stay fresh for up to 2 weeks when stored in the fridge in the brine.
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NOTE: If you can’t wait one hour for the pickled onions to be ready, warm the vinegar and sugar in a saucepan until it begins to gently simmer, not boil. Pour the hot vinegar over the red onions in a glass jar, and allow them to rest for 15-30 minutes before using, until they are tender and taste pickled.
If desired, you can make this recipe on the stovetop in a large pot or Dutch oven. Warm the oil over medium heat, sauté the coriander and cumin seeds, then sauté the aromatics as outlined in the original recipe. Next, add the drained black beans, sweet potato, and water. Bring it to a boil and reduce to a simmer with the lid ajar for about 35 minutes. When the beans are cooked and tender, add the coconut milk, lime, and bouillon and cook for another 15 minutes. Season to taste with salt and cayenne pepper, then serve!
Storage Directions
- Refrigeration: Once cooled, store this black bean stew recipe in an airtight container in the refrigerator for up to 4 days.
- Freezing: Transfer cooled soup to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the soup in a saucepan over medium heat or the microwave until warm. If needed, add a splash of water or broth to thin out the soup if it thickened during storage.
Recipe Pro-Tips
- Soak the beans. For a creamier texture and quicker cooking, soak the black beans in water overnight. The Instant Pot can also handle unsoaked beans; just increase the cooking time slightly (click here for more information).
- Adjust the consistency. For a thicker stew-like consistency, use less broth or water. If you prefer a thinner soup, add more liquid. You can also blend a portion of the soup after it cooks to make it creamier without adding extra ingredients.
- Using canned black beans. Canned black beans can be used in a pinch, but their texture and flavor will slightly alter the black bean soup recipe in the Instant Pot. If using canned beans, cube the sweet potato into small pieces and add it with the onions, garlic, and ginger. After sauteing for 5 minutes, add the drained canned black beans and pressure cook on high for just 10 minutes.
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