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Instant Pot Vegan Black Bean Soup

This delicious Black Bean Soup is a quick and easy Instant Pot dinner that will fill you up and keep your kiddos coming back for more and more!

Chances are, you’ll have all of the ingredients for this tasty Black Bean Soup on hand! I love a great “dump” recipe where I can literally throw everything into my Instant Pot and walk away! Not only is this a time saver but it’s extremely budget friendly as well.

No canned beans required because this soup is made entirely in the Instant Pot and can easily be doubled for large crowds!

This is a great recipe to store and chill for future meals. It heats up very well and tastes so good the second time around.

Instant Pot Vegan Black Bean Soup instantloss.comFor other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! In December 2019 our second cookbook, Instant Loss Eat Real, Lose Weight hits stores. It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

4.67 from 3 votes

Instant Pot Vegan Black Bean Soup

Print Recipe


  • 2 1/2 cups low sodium vegetable broth
  • 1 1/2 cups dry black beans
  • 1 cup water
  • 1 (15 ounce) can diced tomatoes
  • 1 large yellow onion, peeled and diced
  • 1 cup diced celery
  • 1 cup peeled and diced carrots
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons fine sea salt
  • 1/8 teaspoon ground black pepper
  • 2 cups frozen corn
  • 1/2 cup chopped cilantro leaves, optional


  • Combine the vegetable broth, black beans, water, tomatoes, onion, celery, carrots, chili powder, cumin, olive oil, garlic, sea salt, and black pepper in an electric pressure cooker. Stir. 
  • Place the lid on the pressure cooker, make sure the vent valve is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function, HIGH PRESSURE, and use the +/- buttons until the display reads 55 minutes. 
  • When the cooker beeps to let you know it's finished, let it naturally release the pressure, until the display reads LO:05. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes- it's hot. 
  • Remove the lid and stir in the corn, garnish with fresh cilantro, if desired and serve. 
Servings: 6
Author: Brittany Williams


  1. Needed a warming soup on this cold January day. Bubbling and getting all yummo in our Instant Pot now! Thank you for this wonderful recipe!!!

    1. I freeze instant pot beans all the time. Cooled, drained, portioned in 1 or 2 cup amounts in zipper bags. Saves time and money!

  2. I made this last night. It’s very good. I loved how you can use dried beans. It was effortless to make. I look forward to trying your other recipes.

    Is Costco in Canada going to carry your books?

    1. Yah! I am so happy to hear that you enjoyed the vegan black bean soup! As for the boo i’m not sure if they will be carrying it Costco hasn’t given us an answer about what stores the book will be in.

    1. Hi Lisa, I have not made this recipe with canned black beans before. But yes you would have to change the cook time and the water ratio and kind of experiment.

  3. 4 stars
    This is four stars because it was way too spicy but otherwise excellent. I followed the recipe exactly so maybe it’s my brand of chili powder, and believe me when when I say my husband loves the heat. He always orders the spiciest level in every restaurant, me the medium. The convenience of not having to sauté first was much appreciated, and because it was black beans and the veg wasn’t going to end up showing, I just threw them in the food processor to get chopped saving even more time so it comes together very quickly. So for convenience and general taste, wonderful!

  4. 5 stars
    I love the edits to this recipe. It has changed – for the better – since Brittany first shared it. Takes less of my time now and tastes just as good.

  5. This sounds yummy but I can’t have tomatoes. Would it still work without them, or is there something else I could substitute in?

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