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You’re going to love this easy tropical-inspired Instant Pot Black Bean Soup recipe! Rich, hearty, and super flavorful, this vegan soup is perfect for cozy dinners or filling lunches. Serve over fluffy coconut rice, and garnish with quick-pickled onions for a nourishing meal!
If you’re looking for more vegan black bean recipes you will also love my Black Bean & Beet Dip, Sweet Potato Breakfast Burritos, and Zesty Black Bean Corn Salad.
Quick Look: Instant Pot Black Bean Soup
- 🔪 Prep Time: 10 minutes
- 🔥 Cook Time: 40 minutes
- 🍽 Total Time: 50 minutes
- 👨👩👧👧 Serving: 4
- 🌱 Calories: 359 calories per serving
- 🫘 Protein: 17 grams per serving
- 🍠 Dietary breakdown: Vegan, vegetarian, gluten-free, and soy-free.
- 😋 Flavor Profile: Rich and creamy with tropical notes thanks to the coconut milk and lime juice.
- ✅ Difficulty: Beginner-friendly vegan Instant Pot recipe, guided by step-by-step photos.
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Table of Contents
- Quick Look: Instant Pot Black Bean Soup
- ⭐️ Praise for this Instant Pot Black Bean Soup
- Key Ingredients
- Recipe Variations
- How to Make Instant Pot Black Bean Soup
- Jenné’s Recipe Tips
- Serving Suggestions
- Storage Directions
- Instant Pot Black Bean Soup FAQs
- More Vegan Soup, Stew, and Curry Recipes
- Instant Pot Black Bean Soup Recipe
⭐️ Praise for this Instant Pot Black Bean Soup
Warm up with a bowl of Instant Pot 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 magical mix of fragrant spices.
This is one of my favorite vegan Instant Pot recipes. The electric pressure cooker 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 under an hour. You’ll love this easy and delicious pressure cooker black bean 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, Instant Pot Lentil Soup, and Toasted Butternut Squash Soup.
If you’re trying to eat more plant-based protein, check out my list of 11 High Protein Vegan Recipes that pack a punch 💪🏾
Key Ingredients
Black Beans: The star ingredient adds a hearty texture to the vegan & 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 potatoes.
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.
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. Top the finished soup with quick-pickled onions for a sharp taste and crunchy texture.
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. As an alternative use vegetable broth or bouillon cubes or powder as an alternative, adjusting the saltiness as needed.
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: Coriander, cumin, minced garlic, and ginger add herbal and aromatic notes to the soup. 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 an alternative. Ground ginger is not a good option.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Try out any of the following ingredient swaps and additions for an equally delicious soup.
- Canned Beans: Black bean soup with dried beans is creamier, earthier, and just plain better. But if you only have canned beans that’s ok too. Add just one cup of water or veggie broth, and pressure cook for 10 minutes. If making it on the stove with canned beans, cook until the sweet potato is tender.
- Different Type of Beans: This recipe relies on the creaminess of black beans, so the best swaps would be pinto beans, cannellini or navy beans. Soak these overnight if you can.
- Swap the Sweet Potatoes: If you don’t have sweet potatoes, butternut squash, carrots, or russet potatoes are also great alternatives.
- Extra Spicy: Add one (or more) minced jalapeño to the aromatics when you’re sautéeing the onion and garlic.
- Coconut-free: Use more water or vegetable broth in place of the coconut milk for a less creamy coconut-free version. Alternatively, you can replace the coconut milk with homemade almond milk, or any other non-dairy milk. Just make sure the milk is unsweetened and plain.
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 35 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). Blend 25% to 50% of the soup, depending on how silky you’d like it.
- Garnish & Serve. Serve the soup hot with fluffy Instant Pot brown rice (or try coconut rice), garnished with fresh cilantro, quick-pickled onions, and a squeeze of lime juice.
Jenné’s Recipe 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 by 10 minutes.
- Adjust the consistency. For a thicker stew-like consistency, use 1 cup of broth or water. If you prefer a thinner soup, add 2 cups of liquid.
- 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.
- Whole or Ground Spices: I love using a blend of whole and ground spices. Whole spices add a pleasant burst of flavor and crunch, while ground spices blend seamlessly. Use whichever you have.
This video is an oldie but goodie. It shows just how long I’m been LOVING this recipe. Subscribe to the Sweet Potato Soul YouTube channel for more videos!
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 (or Instant Pot Brown 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. I like using these portioned freezer containers then transferring to gallon ziplock bags. 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.
Instant Pot Black Bean Soup FAQs
Yes, you can make this 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, 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 35-40 minutes, until the beans are tender. When the beans are soft, add the coconut milk, lime, and bouillon and cook for another 15 minutes. Season to taste with salt and cayenne pepper, and blend as much as the soup as you’d like.
Canned black beans can be used in a pinch, but their texture and flavor will alter the recipe a bit. Canned beans won’t get as creamy since they’re already cooked. 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.
Technically beans don’t need to be soaked before cooking in the Instant Pot. However, soaking cuts the cook time down, and guarantees creamier beans––which is especially important in this velvety black bean soup.
Allow the soup to Natural Release the pressure fully. This will take around 15 minutes. Only Quick Release after the pressure has released 10 minutes.
If the beans didn’t soften completely, add 1/2 cup more water or vegetable broth and pressure cook on high for another 10 minutes. This is a sign that the beans are stale, which happens when they are stored for too long. Buy high quality dried beans if you can.
Deglaze the pan after sautéing the aromatics, and before adding the remaining ingredients. This is essential to prevent the contents from burning. Additionally, don’t stir the soup after adding the coconut milk.
More Vegan Soup, Stew, and Curry Recipes
Main Dishes
Red Lentil Curry with Sweet Potatoes
Soups & Stews
Ethiopian-Spiced Kabocha Squash Soup
Recipes
Cure-All Vegan Lentil Soup
If you tried this Instant Pot Black Bean Soup recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting! ⭐️⭐️⭐️⭐️⭐️
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Instant Pot Black Bean Soup
Video
Equipment
Ingredients
- 1 tbsp coconut oil, or avocado oil
- 1 tsp coriander seeds, or ground coriander
- 1 tsp ground cumin, or whole cumin seeds
- 1/2 red onion, diced
- 3 cloves minced garlic
- 1 tbsp 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, peeled & cubed (about 1 1/2 cups)
- 1 14 oz can coconut milk, full-fat
- 1-2 cups water or vegetable broth, see note
- 1 tbsp veggie bouillon paste , or 1 bouillon cube. Skip this if you're using veggie broth.
- 2 tbsp fresh lime juice, plus more to taste
- salt to taste
- cooked rice, to serve, try this coconut rice recipe
- 1/4 bunch cilantro, chopped, for garnish
- cayenne pepper to taste, optional
- 1 jalapeño pepper, optional, thinly sliced, for garnish
- Quick-pickled onions, for serving
Instructions
- Turn the Instant Pot onto sauté for 10 minutes. Add the oil to the pot.
- Once warm, add the coriander and cumin seeds. Fry for about 30 seconds.
- 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.
- Drain the soaked black beans. Add them and the cubed sweet potato to the Instant Pot.
- 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.
- 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 35 minutes for unsoaked beans.
- Once cooked, natural release the pressure for at least 10 minutes.
- Remove the lid and season the soup to taste with more salt and a little cayenne pepper.
- 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.
- Serve in bowls, and garnish the soup with fresh cilantro and pickled onions. If desired, you can also serve it with rice.
Notes
- 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 by 10 minutes
- 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.
- Whole or Ground Spices: I love using a blend of whole and ground spices. Whole spices add a pleasant burst of flavor and crunch, while ground spices blend seamlessly. Use whichever you have.
- 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.
Very tasty. I used 1-1/2 cups of veggie broth and didn’t blend the soup. Wouldn’t change a thing.
Enjoying a hot bowl of this black bean soup right now. This is one of my favorite recipes ever!!
So DELICIOUS and Easy! Makes veggie diet easy
Terrific! I am so glad you enjoyed 🙂
Made it, loved it, keeping it with me in my little recipe book for the rest of my life! It really is a velvety smooth and lusciously creamy soup! We love pickled red onions and they are the perfect topping for this. Cilantro is my favorite, so no complaints there, either! Thank you so much for the recipe. I’m looking forward to trying more!
Absolutely delicious! It will replace the black bean soup recipe i currently use.
Fantastic! I’m so glad to hear you love it.
Please leave a star rating on the recipe, if you haven’t yet. Thanks in advance!!
This is SO GOOD! It really is velvety and has such great flavor.
This is definitely going to be a repeat. And I’ve ordered your Sweet Potato Soul cookbook.
Thank you!!
LOVE!! i used canned black beans because that is what i had on hand, and butternut squash instead of sweet potato, and cooked it on the stove. Pureed half of it in the Vitamix with lime juice and a little Tajin seasoning and mixed it back into the rest for that perfect velvety texture. Will be enjoying this meal prepped for the next few days and will definitely make again in the future.
I can’t wait to make the black bean coconut stew I have all the ingredients and planning on making it soon however, the coconut milk that I purchase native forest does not say full fat but it does not say light it has no guar in it. I hope this will give it enough fat when I shake it it feels kind of thin. what do you think about this brand and if it’s not what you suggest what do you suggest.