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Black bean soup topped with vegan cheese, tortilla chips, and spinach in a bowl.

Instant Pot Vegan Black Bean Soup

Bust out your instant pot and make this easy vegan black bean soup! It’s a filling soup that the whole family will love and an excellent Instant Pot recipe for beginners. Get ready for a quick warm bowl of creamy black bean soup!
Course dinner, lunch, Soup
Cuisine American
Servings 6
Calories 324 kcal


  • 1 Tbsp Avocado Oil (Or olive oil)
  • 1 lb Dry Black Beans (rinsed)
  • 4 Cups Vegetable Broth
  • 2 Cups Water
  • 1 Red Bell Pepper (Chopped)
  • 1 White Onion (Chopped)
  • 3 Garlic Cloves
  • 2 Celery Stalks (Chopped)
  • 2 Tbsp Tomato Paste
  • 1 Tsp Cumin
  • 1/2 Tsp Chili Powder
  • 1/2 Lime (Squeezed)

Toppings (Optional)

  • Crushed Tortilla Chips
  • Vegan Cheese
  • Spinach
  • Sliced Red Bell Pepper


  • Turn Instant Pot to saute and add the oil and onion. Saute for 2-3 minutes or until onions are caramelized in color. Add the minced garlic cloves, celery, red bell pepper, cumin, and chili powder. Continuously stir for 1 minute.
  • Pour in the vegetable broth and water. Mix in the dry beans and a pinch of salt. Press "cancel" button to stop the saute feature. Close the lid and make sure the valve is on "sealing". Choose the "manual" button and set cook time for 35 minutes.
  • Once the timer has gone off and cook time has finished, allow the Instant Pot to naturally release pressure for an extra 30 minutes or until the pressure valve has completely dropped. Remove the lid and stir.
  • Use a slotted spoon to remove a cup of black beans and set aside. Add tomato paste and lime juice to the pot and blend using an immersion blender or let cool and transfer to a stand-alone blender. Add in the reserved black beans and season to taste with salt and pepper.
  • Serve with toppings of your choice!


To make this recipe oil-free, saute the vegetables in a tablespoon of vegetable broth.
You can make this recipe on the stovetop by using canned beans and letting the soup simmer for 25 minutes instead of pressure cooking.
If you don’t have vegetable broth, you can substitute for an equal amount of water.
Use an immersion blender or stand-alone blender to achieve a smooth texture.
This soup can be stored in the freezer. Transfer into a freezer-friendly container and let it thaw in the refrigerator 24 hours before reheating and serving.
Keyword Black bean soup, Instant pot black bean soup, vegan black bean soup