Instant Pot Black Bean Soup with Mango Salsa Recipe — Registered Dietitian Columbia SC - Rachael Hartley Nutrition (2024)

Confession: I totally ate this instant pot black bean soup in bed. Please don't judge me.

Remember Carrie's secret single behavior fromSex in the City - eating saltine crackers and jelly while reading fashion magazines. Pre-March 2020, my husband was doing a ton of work travel, and I realized eating dinner in bed while watching Netflix is my secret single behavior. And post-2020 I’ve realized that it’s not just that, but the perfect way to turn literally anything into comfort food. Dinner while wrapped up in a comfy down comforter and crisp white sheets with Regé-Jean Page on the screen (yes, I finally gave in and watched Bridgerton) is the ultimate way to relax at night after one of the most stressful and difficult weeks in a really long time.

That is…until I spilled a spoonful of black bean soup on my expensive white sheets….

Black bean soup has long been a comfort food of mine, even when my sheets were scratchy and covered with flowers. Growing up, my mom always made really good black bean soup, and I remember always eating it with topping of creamy avocado with cilantro and lime, a dollop of sour cream and grated cheddar. It’s one of those dishes that always feels comforting in my belly.

The version I grew up with was long simmered on the stove, but this instant pot black bean soup recipe is one you can have in a bowl (in your bed) in under an hour, with minimal hands on time.

I’ve had an electric pressure cooker for some time, so when the cord fizzled out and I saw an Instant Pot on sale for half off, I figured it was time for an upgrade. So far, I really love it! Because it has a saute function, you can actually get that lovely rich flavor from sautéing aromatics first.

I especially love it for cooking beans, because I love the creamy flavor of dried beans, but they take waaaaay too long on the stovetop. The instant pot makes putting together this black bean soup as simple as it can be. Just saute a base of onion, bell pepper, carrot and garlic in the instant pot, add oregano and cumin to flavor the soup, followed by soaked black beans and broth. Pressure cook for 30 minutes until the beans are tender and creamy, then blend halfway using an immersion blender.

Soup Bling for Instant Pot Black Bean Soup

One of my favorite things about making simple soup recipes, like this instant pot black bean soup, is that you can top it with all sorts of yummy soup bling, my term for the fun toppings that bring the flavor up a notch! Of course, you must make the mango salsa included in this recipe! I also served it with a dollop of sour cream and fresh cilantro, but it’s also delish topped with diced avocado, hot sauce or shredded cheese.

Instant Pot Black Bean Soup Recipe Adaption

Growing up, my mom used to always throw a ham bone in our black bean soup. I feel like a ham bone isn’t a thing I usually have laying around, and tbh, even if I did I don’t know that you would pull a ton of flavor from it in the instant pot? If you want to add ham to this recipe, just add diced ham or even saute some bacon with the veggies to start the soup. Another option would be to add crumbled or sliced chorizo for heat and smoke!

If you like, you could also turn this into more of a taco style soup by using a mix of black beans and pinto beans, swapping a cup-ish of broth for a can of tomatoes, and adding frozen corn. Instead of oregano and cumin, you might add a packet of taco seasoning.

If you like a spicier, smokier soup, I usually add 2-3 diced canned chipotles along with a few teaspoons of the adobo sauce it’s canned in. I love the sweet and spicy with the fresh mango salsa!

How to Serve Instant Pot Black Bean Soup

This instant pot black bean soup is an excellent meal on it’s own, but you can also serve it in a few different ways:

• With steamed rice and sliced avocado tossed with lime juice and cilantro

• With my Kale Tortilla Salad with Jalapeno-Lime Dressing

• With a quick tomato salad made by tossing halved cherry tomatoes with lime juice, cilantro, scallion, and cotija cheese

• Tortilla chips and guacamole, salsa and/or queso

• Cornbread (try the skillet cornbread I make for this cornbread salad)

If you like this instant pot black bean soup recipe, follow my vegetarian soup recipes Pinterest board for more inspiration.

This instant pot black bean soup recipe was originally published September 2016. Recipe, images and text have been updated to give you the best possible content.

Ingredients

Instant Pot Black Bean Soup

• 1 tablespoon neutral flavored oil, like avocado or canola

• 1 onion, peeled and diced

• 1 red bell pepper, stemmed, seeded and diced

• 1 large carrot, diced

• 4 garlic cloves, peeled and minced

• 1 lb dried black beans, soaked overnight and drained

• 1 1/2 teaspoons cumin

• 1 teaspoon dried oregano

• 1 teaspoon Kosher salt

• 4 cups vegetable or chicken broth

• Optional for serving: mango salsa (below), chopped fresh cilantro, sour cream, tortilla chips, hot sauce, shredded cheese, avocado

Mango Salsa:

• 1 mango, peeled, pitted and chopped

• 1/4 cup finely chopped onion

• 1 jalapeno, seeded and minced

• 1 lime, juiced

Instructions

1. Set instant pot on saute. Add oil and when hot, stir in onion, pepper and carrot with a pinch of salt. Saute until onion is translucent. Stir in garlic and saute 1 minute longer.

2. Add black beans, cumin, oregano and broth to the instant pot. Cover with lid and set to 20 minute on high pressure. Manually release.

3. While soup is cooking, make the salsa. Mix together the mango, onion, jalapeno and lime juice. Season with salt. Refrigerate until ready to use.

4. When soup is ready, using an immersion blender, puree about half the beans in the pot. Alternatively, place half the soup in a blender and puree, then stir back into the pot. Taste and season soup with additional salt to taste.

5. Serve soup topped with mango salsa and any other desired toppings.