Why are my beans not cooking in the Instant Pot?

If your beans aren't quite done, here's what to do: Put the lid back on the pressure cooker and make sure the release valve is set back to "sealing." Cook at high pressure for another 5 to 10 minutes (depending on if you think your beans need just a little more time or a little more time to finish).

What does the soup setting on an Instant Pot do?

Instant Pot SOUP Setting (SOUP/BROTH BUTTON) The default Instant Pot soup setting is pre-programmed to set the pot to cook at HIGH pressure for 30 minutes . The soup program brings the contents of the pot to a slow simmer and results in a clear broth due to lack of boiling motion.

Can you overcook soup in Instant Pot?

Can you overcook soup in an Instant Pot? Absolutely! While the Instant Pot is a fabulous kitchen gadget that's reshaped the way we approach cooking, especially for dishes that traditionally take a long time like soups and stews, it doesn't grant immunity to the pitfalls of overcooking.

Why is my Instant Pot not pressurizing soup?

SOLUTION: Open the Instant Pot and make sure there's enough liquid . If too much liquid has evaporated, the Instant Pot won't pressurize, so add more liquid if necessary. Close the Instant Pot and resume pressure cooking. If you have trouble closing the lid, move the steam release handle to the VENTING position.

What is the Ratio of beans to water in Instant Pot?

What is the Ratio of Beans to Water in the Instant Pot? When cooking beans in the Instant Pot, you'll use 2 1/2 cups of water for every 1 cup of dry beans . I've tried using less than that, but since beans expand as they cook, the ones that aren't fully submerged in liquid will cook unevenly.

The Instant Pot Makes Black Bean Soup Hands-Off (2024)

Cooking School
Cooking Equipment
Instant Pot Recipes

Morgan Baker

Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.

Learn about The Spruce Eats'Editorial Process

Updated on 02/7/23

Tested by

Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats'Editorial Process

(16)

Write a Review

Prep: 15 mins

Cook: 70 mins

Pressure Build/Release: 30 mins

Total: 115 mins

Servings: 6to 8 servings

Yield: 10 cups

16 ratings

Write a Review

Add a comment

The Instant Pot makes cooking beans simple and quick. Typically, if making black bean soup on the stovetop, you’d need to soak your beans for a few hours beforehand. Most store-bought dried beans have been on the shelves for some time and soaking them is often recommended—it leads to faster and more even cooking. Using a pressure cooker allows you to skip this process and get dinner on the table in a manner that's much faster and with less fuss. It skips the soaking process altogether; think of it as though the beans are soaking and cooking simultaneously, and the soup develops even more flavor as a result. (Tip: Don't believe the hype that you have to discard the soaking liquid before you cook your beans; you're building flavor.)

Sometimes black beans can come out tasting bitter. To prevent this, be sure to use an appropriate amount of salt. This recipe calls for a tablespoon, but don’t forget to taste for salt when your soup is finished and add more if desired; it will depend on how salty your bacon is, too. You can purée the entire soup if you want it extra creamy, or leave it on the chunky side if you like a little texture.

The Instant Pot Makes Black Bean Soup Hands-Off (3)

"The Instant Pot black bean soup was an easy preparation with excellent flavor, and what a great dish for the colder months! Since bacon can be a bit salty, I recommend starting with 2 to 2 1/2 teaspoons of salt, then taste and add more later if it's needed." —Diana Rattray

The Instant Pot Makes Black Bean Soup Hands-Off (4)

A Note From Our Recipe Tester

Ingredients

8 ounces thick-cut bacon, diced
1 medium yellow onion, diced
6 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound dried black beans, rinsed and picked over
2 medium bay leaves
8 cups water
See Also
Tips for How to Thicken Beans
Sliced avocado, for serving
Tortilla chips, for serving
Pickled red onions, for serving
Sour cream, for serving
Thinly sliced scallions, for serving
Lime wedges, for serving

Steps to Make It

Gather the ingredients.
Cook bacon and onion in the Instant Pot on the sauté setting, stirring occasionally, until most of the fat from the bacon is released and onions are tender, 5 to 6 minutes.
Add the garlic, chili powder, cumin, dried oregano, salt, black pepper, beans, and bay leaves to the pot.
Add the water. Set the Instant Pot to high and cook for 1 hour. After the pressure cooking cycle is over, let the pressure release naturally for about 15 minutes then manually turn the pressure dial and release the pressure fully.
Unlock the lid, remove the bay leaves and discard. Remove half the beans with a slotted spoon and set aside.
Use an immersion blender to blend the beans remaining in the Instant pot until thick and creamy.
Return the reserved beans to the pot. Stir to combine and adjust the seasoning to taste.
Serve with sliced avocado, tortilla chips, pickled red onions, sour cream, scallions, and lime wedges, as desired.

Tips

If there are browned bits stuck on the bottom of the pot when you are finished cooking the bacon and onions, add about 1 cup of the water; scrape up the browned bits, and then continue with step 3.
Bacon is much easier to dice when it is partially frozen. For easy dicing, arrange the bacon strips on a baking sheet and freeze it for about 30 minutes before dicing.

Recipe Variations

Leave the bacon out for a vegetarian black bean soup.
Swap finely diced ham for bacon, if desired.
For a vegan soup, skip the bacon and opt for a plant-based plain yogurt instead of sour cream.
Swap sour cream for plain Greek yogurt as an alternative.
For spicier black bean soup, add 1 teaspoon of crushed red pepper flakes.
Add smoky heat with 2 minced canned chipotle chile peppers in adobo, with 1 tablespoon of the adobo sauce.

How to Store and Freeze

This soup will keep covered in the refrigerator for three or four days. If you'd like to store it for longer, it can be frozen (without sour cream on top, ideally) for at least three months and up to six months provided it's in an airtight container. Thaw in the refrigerator before reheating or in the microwave or on top of the stove over low heat.

Do I need to soak beans before cooking in the Instant Pot?

No, you don't. You certainly can, if it's your habit and you like doing it that way. But this recipe is written in such a way that there's sufficient liquid to allow for the beans to cook, with enough liquid leftover to create a flavorful soup.

Can I substitute dried bay leaves for fresh?

Yes, you may swap out the fresh bay leaves with dried bay leaves, but they are not as strong in flavor. Use 2 medium dried leaves for each fresh bay leaf.

27 Bean Recipes That Are Hearty and Delicious

Instant Pot Recipes
Fall Recipes
Soups
Winter Recipes

Nutrition Facts (per serving)
491	Calories
23g	Fat
51g	Carbs
25g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6to 8
Amount per serving
Calories	491
% Daily Value*
Total Fat 23g	29%
Saturated Fat 6g	32%
Cholesterol 37mg	12%
Sodium 1427mg	62%
Total Carbohydrate 51g	18%
Dietary Fiber 14g	49%
Total Sugars 3g
Protein 25g
Vitamin C 10mg	49%
Calcium 137mg	11%
Iron 4mg	24%
Potassium 1344mg	29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

black beans
lunch
american
fall

Rate This Recipe

I don't like this at all.It's not the worst.Sure, this will do.I'm a fan—would recommend.Amazing! I love it!Thanks for your rating!