Healthy Instant Pot Black Bean Soup

This Healthy Instant Pot Black Bean Soup is SO EASY! The perfect soup for meal prep, make lots + freeze for later! Packed with protein + flavor this one is a keeper. Customize your bowl with your favorite toppings for a winning dinner idea!

Tara’s Tips for Perfect Healthy Instant Pot Black Bean Soup

Start with dry beans + soak them! Yes, it takes extra time but it is worth it for awesome soup!
I’m not the kind of girl that typically eats canned produce. In this one, only fire roasted tomatoes will do, trust me here.
Need some toppings ideas? OK! How about shredded vegan or dairy cheese, sour cream, diced avocado, extra jalapeños, or tortilla chips.
Leftovers? Fabulous! Make lots for busy nights or lunches! Store in an airtight glass container or jar in the refrigerator for up to one week or in the freezer for 3 months.
The cook time on your Instant Pot is 40 minutes BUT it takes some time for the pressure to rise before the 40 minutes and more time for the pressure to release naturally. So, the Instant Pot time will be around 75 minutes depending on your pot.

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Healthy Instant Pot Black Bean Soup

October 19, 2022

Servings: 8

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This Healthy Instant Pot Black Bean Soup is super easy + loaded with protein + flavor! Perfect for meal prep!

By: Tara

Ingredients

1 pound dry black beans
2 onions (peeled, diced small)
3 jalapeños
4 cloves garlic (peeled and sliced thin)
6 cups water
Two 14.5 ounce cans of fire roasted tomatoes
2 tsp dried oregano
1 tsp ground cumin
2 tsp salt

Directions

Step 1 Rinse black beans thoroughly to remove any debris. Place in a glass bowl, cover with hot water plus one inch. Soak for 2 hours. When done soaking, drain water, rinse beans until water runs clear.
Step 2 Add the beans and all of the other ingredients on the list to the Instant Pot. Place the lid on securely, set the vent to seal.
Step 3 Adjust the time to 40 minutes on the manual setting.
Step 4 Once the 40 minutes cook time is up, allow the pressure to release naturally. The entire cook time totals around 75 minutes.
Step 5 When the pressure is down, carefully remove the lid, the soup will be hot. Divide into bowls, top with diced avocado, vegan or dairy shredded cheese, tortilla chips.
Step 6 Store leftovers in an airtight, glass container in the refrigerator for up to 7 days or in the freezer for 3 months.