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

November 11, 2018

Test Kitchen-Approved

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

Serves: 6 to 8
Prep time: 5 min
Cook time: 50 min


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
In This Recipe


  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).

More Great Recipes:
Stew|Soup|American|Feta|Garlic|Green Onion/Scallion|Onion|Sour Cream|Olive Oil|Tomato|Avocado|Bean

Reviews (6) Questions (1)

6 Reviews

Jennifer P. December 10, 2018
Can this be made without a pressure cooker?
Author Comment
Ella Q. December 11, 2018
Hi Jennifer,<br /><br />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!
Author Comment
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
Author Comment
Ella Q. November 28, 2018
Thank you! Glad you enjoyed it.