Instant Pot Spiced Mexican Black Bean Soup

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty black bean soup with a blend of Mexican spices, cooked quickly in an Instant Pot for a flavorful, comforting meal. This Mexican-inspired soup recipe (vegetarian, gluten free), ready in about 65 minutes, pairs black beans, vegetable broth, 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 55 min Serves 6 Mexican cuisine 250 cal/serving

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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

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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.