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Instant Pot Mexican Black Bean Soup

This delicious Mexican-inspired soup is friendly toward your tastebuds and your wallet.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner, Soup
Cuisine: Mexican, Tex-Mex
Keyword: Budget-Friendly, Gluten-Free, Instant Pot, Vegetarian
Servings: 6 people
Calories: 294kcal
Author: Chef Nichole


  • 60 ounces black beans cans, low-sodium, or 2 1/2 cups dry beans soaked overnight
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 16 ounces salsa jar, no sugar added
  • 1 tablespoon paprika
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 bay leaves
  • 6 cups vegetable broth
  • 3 cilantro sprigs fresh, more for garnish (chopped)


  • Place all ingredients, except for the additional chopped cilantro, into the Instant Pot. Lock lid into place, ensuring the vent is sealed. Press the "Manual" button followed by the "Adjust" button to set the pressure to high. Set the timer for 40 minutes.
  • The Instant Pot will preheat and start the time automatically. Once the 40 minutes is up, wait 5 to 10 minutes and manually release any steam and remove the lid. Remove the cilantro stems and ladle into serving bowls. Sprinkle with chopped cilantro if desired. In addition, toppings such as plain Greek yogurt or diced avocado can also be added! Serve and enjoy.


Serving: 1cup | Calories: 294kcal | Carbohydrates: 53g | Protein: 19g | Fat: 2g | Sodium: 830mg | Fiber: 22g | Sugar: 3g |
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7