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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. Make this soup tonight and the whole family will love it❣️
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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: 8 cups
Author: April


  • 1 Pressure cooker (Instant Pot)


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
  • 1-2 tablespoon pickled jalapeños
  • 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


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 a hand 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.


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.