Go Back
–+ servings
A small white bowl of black bean soup on a grey tea towel with a silver spoon beside

Black Bean Soup with Roasted Red Peppers {Instant Pot}

This Black Bean Soup with Roasted Red Peppers is super delicious and so healthy! Naturally gluten-free and full of flavour, this soup warms you up from the inside with protein-packed black beans, sweet roasted red peppers, and spices you probably have in your cupboard.
4.50 from 8 votes
Print Pin
Course: Appetizer, Side Dish, Soup
Cuisine: American
Keyword: black bean soup, black beans soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Instant Pot Coming to Pressure + NPR: 17 minutes
Total Time: 52 minutes
Servings: 4 adults
Author: April Saunders

Equipment

  • 1 Pressure cooker (Instant Pot)

Ingredients

Roasted Red Peppers

  • 2 red peppers, roughly diced
  • 2 teaspoon olive oil
  • 2 teaspoon paprika

Soup Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • ¾ teaspoon salt
  • 2 tablespoon apple cider vinegar
  • 2 roasted red peppers
  • 2 cans black beans, drained and rinsed (about 4.5 cups)
  • 4 cups low salt chicken or vegetable broth
  • Cilantro, crushed tortilla chips and sour cream for serving

Instructions

Roasted Red Peppers

  • Pre-heat oven to 400 degrees F.
  • Toss roughly chopped red peppers in a baking dish with olive oil, paprika and fresh pepper.
  • Bake in the pre-heated oven for 20 minutes.
  • When the peppers have 5 minutes left in the oven, start the soup.

Black Bean Soup

  • Heat 1 tablespoon olive oil in Instant Pot on "Saute". Once the oil is shiny and pot indicates "Hot", add onion and garlic. Stir and cook for 1 minute.
  • Add chili, cumin, 1 teaspoon salt and some fresh ground pepper. Stir and cook for 1 minute.
  • Add jalapeños, beans, broth, and roasted red peppers once done roasting. Stir to combine.
  • Press "Cancel" to turn off "Saute" function. Secure the lid on the Instant Pot. Select "Soup" (low pressure). The default time is 30 minutes.
  • Once the time is up, allow at 10 minute NPR and release the steam value. Once the pin has dropped, carefully remove the lid of the Instant Pot. Use an immersion blender to puree the soup until the large chunks of the red pepper are blended.
  • Serve hot, topped with some sour cream, crushed tortilla chips, shredded cheese and/or cilantro.

Notes

Yield: about 8 cups total of soup.
Sub in 2 tablespoon of apple cider vinegar for the pickled jalapeños if you can't find them. Both will give the soup a little hit of acid.
Make ahead tip: got a hot oven from say, Friday Pizza Night? Pop the red peppers in and get the roasting out of the way. Store in an air-tight container overnight and make the soup the next day (or two.)
Leftovers of soup are good up to 3 days in the fridge. Just re-heat until hot and serve.
Nutrition information is approximate for 2 cups of soup.
Nutrition Facts
Black Bean Soup with Roasted Red Peppers {Instant Pot}
Amount per Serving
Calories
145
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
392
mg
17
%
Potassium
 
448
mg
13
%
Carbohydrates
 
20
g
7
%
Fiber
 
7
g
29
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
Vitamin A
 
1384
IU
28
%
Vitamin C
 
43
mg
52
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
145
Nutrition Facts