Black bean soup is one of my favorite soups. But I normally use dried beans and it takes hours to make. Enter Instant Pot Black Bean Soup with canned black beans!
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My daughter Hannah reminds me all the time of a black bean soup I made pre-blog and never wrote down. She declared it the best soup I ever made – Hannah, I think this is close!
What is an Instant Pot?
An Instant Pot is a pressure cooker. I remember when they first came out people at my WW meetings bought one thinking you just threw in a bunch of ingredients and minutes later you had a gourmet meal. Not so much. That being said, my soup took 35 minutes from beginning to end.
Should you use dry or canned black beans?
It’s totally your preference if you want to use dry beans or canned black beans. Canned black beans usually go on sale at my local grocery store every few weeks for 4 cans for $1. Score! If you use dried beans, soak the beans for an hour before adding to the Instant Pot, then pressure cook on high for 30 minutes before releasing the pressure.
I love the saute feature on the instant pot. I saute the veggies for 5 minutes before adding the rest of the ingredients.
Instant Pot Black Bean Soup
A delicious, hearty soup that is perfect on a chilly night. Pair with crusty bread or a crisp salad for a complete dinner.
- 1.5 cups celery roughly chopped
- 1 cup carrots roughly chopped
- 5 cups black beans from 3 cans, drained
- 4 ounces green chiles
- 1.5 cups fat free refried beans
- 2 larger chipotle peppers
- 3 cups vegetable broth
- 1 cup beef broth
- 1/2 tsp salt
- 8-10 cloves garlic
Heat the Instant Pot on saute. Spray with avocado oil spray. Add in the garlic, celery, carrots, green chiles and chipotle peppers. Saute 5 minutes.
Add in the black beans, refried beans, stock and salt. Put lid on and set on high pressure for 7 minutes. When timer goes off, let it slow release for 10 minutes.
Using a stick blender, blend the soup until smooth.
On WW #teamblue and #teampurple 1 cup is 0 points and 2 cups is 1 point.
Calories: 116kcalCarbohydrates: 21gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 623mgPotassium: 316mgFiber: 7gSugar: 2gVitamin A: 2160IUVitamin C: 3mgCalcium: 39mgIron: 2mg
This soup is so flavorful and just the right amount of spice. If you can’t handle the heat, leave out the canned chipotle peppers. I drizzled my soup with Herdez salsa and garnished with cilantro.
Let me know if you try this instant pot black bean soup. Feel free to add any veggies you have on hand – you won’t have to tell your husband and kids because it’s pureed!
Feel free to tag me on Instagram if you make it. Until next time!