Instant Pot Spicy Black Bean and Vegetable Soup

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A vibrant, spicy black bean soup brimming with colorful vegetables and bold seasonings, ready in under an hour using the Instant Pot. This Latin American-inspired Instant Pot recipe (vegan, gluten free), ready in about 60 minutes, pairs red bell pepper, diced, yellow onion, diced, carrots, peeled and diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 1 cup dry black beans, rinsed and soaked overnight
• 1 medium red bell pepper, diced
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 1 jalapeño pepper, seeded and minced
• 3 garlic cloves, minced
• 14.5 oz can diced tomatoes with juice
• 4 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Set the Instant Pot to sauté mode and heat 1 tbsp olive oil. Add 1 large diced yellow onion, 3 minced garlic cloves, 1 diced red bell pepper, 2 diced carrots, and 1 minced jalapeño pepper; sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 1 minute until spices bloom.
3. Step 3: Add 1 cup soaked black beans, 14.5 oz canned diced tomatoes with juice, 4 cups vegetable broth, 1.5 tsp salt, and 1 tsp black pepper. Lock the lid and cook on high pressure for 30 minutes.
4. Step 4: Perform a natural pressure release for 15 minutes, then quick release any remaining pressure. Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro before serving.