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Instant Pot Chipotle Black Bean Soup

Instant Pot Chipotle Black Bean Soup

This is a fabulous black bean soup-a little smoky, a little spicy and some undertones of citrus. Enjoy any time of the year! As an Instant Pot is just one form of pressure cooker, you can use this recipe with any pressure cooker!
Cuisine Soup, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Author Lane from With Two Spoons


  • 1 pound dry black beans
  • 1 teaspoon olive oil
  • 1 medium onion diced 1 cup
  • 1 red bell pepper diced
  • 3 chipotle peppers diced
  • 6 cloves garlic minced
  • 1 orange halved
  • 2 bay leaves
  • 1 Tablespoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 cups vegetable broth
  • Optional Toppings: green onions sour cream, cashew cream, cilantro, chopped red onion, tortilla chips


  1. Choose Sauté on your Instant Pot.
  2. Saute onions and red peppers in olive oil for 2-3 minutes until soft, stirring so that they do not stick.
  3. Add all remaining ingredients to Instant Pot.
  4. Secure lid and ensure vent is set to sealing.
  5. Cook on manual high for 40 minutes.
  6. Turn Instant Pot off (or leave on keep warm-it just may take longer to release on this setting).
  7. Natural pressure release (takes about 30 minutes) until pot depressurizes.
  8. After pot is depressurized remove lid.
  9. Remove bay leaves and orange halves.
  10. Use an immersion blender to get soup to desired consistency.
  11. Serve with whatever toppings you enjoy!