Instant Pot Spicy Black Bean and Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan, gluten free) ready in about 60 minutes pairs medium red bell pepper, diced, large yellow onion, diced, medium 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 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 45 min Serves 6 Latin American cuisine 220 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Instant Pot Spicy Black Bean and Vegetable Soup take to make?

Total time is about 60 minutes (15 min prep + 45 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 Spicy Black Bean and Vegetable 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 medium red bell pepper, diced from drying out.

Can I substitute ingredients in Instant Pot Spicy Black Bean and Vegetable 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 Spicy Black Bean and Vegetable 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 Spicy Black Bean and Vegetable Soup vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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