It’s amazing when you come up with a recipe that takes almost no effort at all. This Instant Pot Black Bean Soup is one of those recipes. It is so fast to make and incredibly delicious. It will quickly become one of your absolute favorites.
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I actually started making a recipe similar to this many (like 20) years ago. I ran across a recipe for Black Bean Soup in a Williams Sonoma catalog and made it. That recipe was lost long ago, but I can tell you it was much more complicated than this one. Still delicious, yes, but a lot more work.
I have learned that simple and quick are the required elements of most recipes around here these days. I just don’t have as much time or energy as I had in those days so long ago. I’m guessing, like me, you are short on time, too.
Dried beans are one of my favorite Frugal Pantry Staples because I can buy them for less than $1.00 per pound and they store for a long time. You can also keep the chorizo used in this recipe in the freezer and thaw it quickly in a sink full of water.
More Great Recipes:
The great thing about this recipe is that you can prep it in about 5 minutes, close your Instant Pot lid and let it do your work for you. That’s why soup is #1 in my 5 Instant Pot Tips To Save You Time, most of them are pretty quick to prep.
Instant Pot Black Bean Soup
So, follow me, it won’t take long …
Here’s how simple it is. Dice an onion and some garlic, throw them in the pot with three other ingredients, push a button and you’re pretty much done.
Instant Pot Black Bean Soup Ingredients
- One onion
- 3 cloves garlic
- 1 pound rinsed black beans
- 2 9oz. tubes of chorizo
- 2 quarts chicken stock
Start by chopping your onion and garlic.
Place them in the Instant Pot and saute with the chorizo for about 3 minutes. The chorizo will start to stick a bit to the bottom, but don’t worry, just keep stirring.
After it is stirred around and sauteed about 3 minutes add the rinsed black beans and the chicken stock. Scrape up the stuck-on bits of chorizo, now. This is a great time to use your homemade chicken stock. If you’re not already making your own, you can learn here how to make Chicken Stock in your Instant Pot for Free.
Close your lid, make sure the vent is closed, press the beans button, reduce the time to 20 minutes and walk away. If you want to make this even quicker, soak the beans overnight. Presoaked black beans should cook at pressure for 10 minutes.
Now you can run and play with the kids, referee an argument, or watch your favorite show on Netflix. Whatever it is, put those feet up and bask in the glory that your Instant Pot is making your dinner for you.
When your Instant Pot alerts you that it is done, let it release pressure naturally for 10 minutes, then release the rest of the pressure and open the lid.
To make this even more delicious serve it topped with sour cream, cheese, cilantro, diced tomato, hot sauce, fresh lime, avocado, whatever you like. These beans are also wonderful served on top of a nice bowl of rice.
Make sure you keep Instant Pot Black Bean Soup in your arsenal for those times that you need something that is easy to throw together. Not only is it fast to make, but it is a perfect addition to your Frugal Meal Plan. This whole pot of soup cost our family under $4.00.
Some More Instant Pot Posts:
- Instant Pot Baked Potatoes
- 21 Ways to Use Instant Pot Hard Boiled Eggs
- 5 Instant Pot Tips – To Save You Time
- 11 Common Instant Pot Mistakes to Avoid
Your whole family will love this and it will soon become one of your favorites. Give it a try and let me know in the comments below what your family thought of it. I can’t wait to hear.
5-Ingredient Instant Pot Black Bean Soup
This simple black bean soup can be made in minutes in your Instant Pot. It's delicious, mild, and fast!
- 1 Onion (diced)
- 3 Cloves Garlic (minced)
- 1 lb. Black Beans (rinsed)
- 18 oz. Chorizo
- 2 qts. Chicken Broth
Saute onion, garlic, and chorizo in the Instant Pot for 3 minutes.
Add black beans and chicken broth, stir while scraping bits off the bottom of the Instant Pot.
Close the lid, seal the vent, and set manual cook for 20 minutes.
Use natural release for 10 minutes, then vent.
Top with sour cream, cheese, avocado, hot sauce, cilantro, lime, and crushed tortilla chips if you like.