Instant Pot

Instant Pot No-Soak Black Bean Soup (With Alllll of The Toppings)

November 11, 2018
20 Ratings
Photo by Julia Gartland
  • Prep time 5 minutes
  • Cook time 50 minutes
  • Serves 6 to 8
Author Notes

Before I got a pressure cooker, I'd buy dried beans with the best of intentions, but ultimately, they'd sit on my countertop gathering dust as I continued to never, ever remember to soak them a day in advance. But when I got an Instant Pot—which is able to turn dried legumes, completely sans soak, into tender, creamy bites quickly—everything changed. Now, when I come home with a bag of dried black beans, the only thing I need to remember to do is press a button, and get my toppings line-up in A+ shape. —Ella Quittner

What You'll Need
  • For the soup
  • 2 tablespoons olive oil
  • 1 large red onion, diced, divided into about 2/3 for the soup, and 1/3 for the quick-pickled onions
  • 4 cloves garlic, smashed and minced
  • 1 teaspoon Hungarian hot paprika
  • 3 tablespoons tomato paste
  • 3 tablespoons red wine vinegar
  • 2 cups canned pureed tomato
  • 4 cups broth (chicken or vegetable)
  • 3 cups water, room temp
  • 1 pound dried black beans, not soaked
  • 2 teaspoons (heaping) kosher salt, plus more to taste
  • 1/2 teaspoon freshly cracked pepper, plus more to taste
  • For the quick pickled onions and other garnishes
  • 1/3 red onion, diced (from above)
  • 1/2 cup red wine vinegar
  • 1/4 cup hot (but not boiling) water, made by bringing water to boil, then taking it off heat for a few minutes
  • 1 tablespoon dark brown sugar
  • 1 pinch salt
  • Garnishes of your choice, like thinly sliced avocado, hot sauce, pepitas, chopped scallions, sour cream, and/or crumbled feta
  1. Set your multi-cooker to sauté mode. Add the olive oil and, once it’s shimmering, add the onion and garlic. Sauté until the onion is translucent and fragrant, and just starting to get browned edges.
  2. Move the vegetables to the sides of the pot, and add the paprika to the center. Let it cook in the oil for 30 seconds, then stir to mix with everything. Add the tomato paste, and stir to mix. Add the red wine vinegar, and use it to deglaze the pot (aka, scrape up any browned bits clinging to the bottom). Add the pureed tomato, vegetable broth, water, and beans. Stir. Set the multi-cooker to pressure cook mode on high for 40 minutes.
  3. Meanwhile, make the quick pickled onions. In a medium bowl, combine the red wine vinegar, hot water, brown sugar, and salt. Stir to dissolve the sugar and salt. Add the onion, stir, and let sit until the soup is ready. Drain and use as a garnish. (These can be made up to two weeks in advance—just keep the onions covered in the vinegar mixture, in the refrigerator, until you’re ready to use.)
  4. When the pressure cooking is complete, let the pressure release naturally for at least five minutes before utilizing the instant release function. Once the pressure is released, uncover and add the salt and pepper. Taste, and adjust seasoning accordingly.
  5. Ladle the beans and broth into soup bowls, and garnish with pickled onions, and your other toppings (I like sliced avocado, pepitas, scallions, sour cream, crumbled feta, and hot sauce).

See what other Food52ers are saying.

  • Anna
  • Lisa Margaret
    Lisa Margaret
  • Ella Quittner
    Ella Quittner
  • Alison

17 Reviews

Alison January 12, 2022
While I love that I now know how to cook dried beans in my Instant Pot without needing to soak, this recipe was just ok. I LOADED it with toppings (sour cream, pickled red onion and jalapeno, pepitas, cilantro, green onion, and baguette) but it was still just lacked DEPTH of flavor.
Jay1 November 4, 2020
Yum! We love this! When I try a new recipe I usually follow it as written and tweak it later if desired. I am so glad I did that this time! I was tempted to not make the pickled onion, but it really creates a nice tangy balance. In addition to the onion, I used avocado, feta, Greek yogurt, sriracha, and fresh cilantro as toppings. We will definitely be eating this again ... soon!
EvaKatalin February 17, 2019
Delicious! I served it with sliced avocado, the yummy picked onions and a dollop of Greek yoghurt. I will probably add a handful of freshly chopped Italian parsley over the same today to use up leftovers. The beans were just the perfect texture.. not mushy, not underdone..just right:) and so fast!
Ella Q. February 17, 2019
So glad you enjoyed the recipe!
Dianne C. January 20, 2019
I really wanted to like this recipe. It was the first recipe I made in my new InstaPot. I just didn't like the heavy tomato flavor, but maybe someone else would love it.
Coblond January 11, 2019
I love almost every recipe from Food52, but my husband and I felt like we were eating a can of black beans. The kids, however, enjoyed it, and I do appreciate knowing how to cook beans quickly in the Instapot.
Anna January 11, 2019
So yummy! I fixed it for dinner last night, and am currently enjoying it again for lunch. I highly recommend serving with a dollop of full-fat Greek yogurt to add some extra luxuriousness.
Ella Q. January 14, 2019
Hi Anna,

So glad that you enjoyed this! :)

Lisa M. January 5, 2019
Can you use canned beans instead of dried?
Angie A. December 18, 2018
Great pressure cooker recipe! I will definitely make this soup again! So easy and yummy.
Ella Q. December 21, 2018
Thanks so much, Angie! Glad you enjoyed it.
Jennifer P. December 10, 2018
Can this be made without a pressure cooker?
Ella Q. December 11, 2018
Hi Jennifer,

Yes, it could be. I think it'd take about 2 hours, give or take a bit, on the stovetop (depending on bean freshness). Let me know how it goes!
Gershmiller December 8, 2018
This looks great! I have a question: if you let the pressure naturally release will it lessen the pressure cooking time? Thanks!
Ella Q. December 8, 2018
Maybe for a minute or two, but I would still keep the cook time in the same range. I haven’t tested it that way because I’m impatient! :)
Nate November 20, 2018
I love this one
Ella Q. November 28, 2018
Thank you! Glad you enjoyed it.