Instant Pot Spiced Mexican Black Bean Soup
Hearty black bean soup with a blend of Mexican spices, cooked quickly in an Instant Pot for a flavorful, comforting meal. This mexican-inspired soups (vegetarian, gluten free) ready in about 65 minutes pairs dried black beans, vegetable broth, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups dried black beans
- 6 cups vegetable broth
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Set Instant Pot to sauté and heat 2 tbsp olive oil. Add 1 diced medium onion and 3 minced garlic cloves, cooking for 4 minutes until softened and fragrant.
- Step 2: Stir in 1 tbsp ground cumin, 1 tbsp chili powder, and 1 tsp smoked paprika, cooking for 1 minute to bloom spices.
- Step 3: Add 2 cups dried black beans, 6 cups vegetable broth, 1 can (14.5 oz) diced tomatoes with juices, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 4: Seal Instant Pot lid and cook on high pressure for 35 minutes. Allow natural pressure release for 15 minutes, then quick release remaining pressure.
- Step 5: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Adjust seasoning if needed, then serve hot with optional toppings like avocado or sour cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Spiced Mexican Black Bean Soup take to make?
Total time is about 65 minutes (10 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Spiced Mexican Black Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Instant Pot Spiced Mexican Black Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Spiced Mexican Black Bean Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Instant Pot Spiced Mexican Black Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
