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Spicy Black Bean Soup in an Instant Pot

This recipe is vegan, vegetarian, WFPB (Whole Food Plant-Based) and oil-free.
Total Instant Pot Time using a 6-quart Duo:
Time to come to pressure (using frozen broth): approx. 26 minutes
Cooking time: 22 minutes
Full NPR: approx. 36 minutes
Total Instant Pot Time: approx. 1 hour, 24 minutes
Course lunch, Main Course
Keyword Instant Pot, No oil, Soup, Vegan, Vegetarian, WFPB, Whole Food Plant Based
Servings 6
Author Vicky


  • Electric pressure cooker


  • 4 cups vegetable broth preferably homemade
  • 16 ounces dried black beans rinsed
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 1 medium jalapeƱo seeded and chopped
  • 1 medium yellow onion chopped
  • 3 medium carrots chopped
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 2 medium bay leaves
  • 2 teaspoons sea salt
  • 2 teaspoon black pepper freshly ground
  • 2 cups baby spinach packed
  • 1 tablespoon lime juice


  • Prepare all of the ingredients per the list of ingredients.
  • Add all of the ingredients to the inner liner of your Instant Pot, making sure the tomatoes go in LAST and DO NOT STIR. (Note: the reason to not stir is to avoid a "Burn" notice if the tomatoes are in contact with the bottom of the inner liner.
  • Return the inner liner to the base of the Instant Pot and close and lock the lid, ensuring that the Pressure Valve is in the Sealing position.
  • Select the Bean/Chili mode and set the cooking time for 22 minutes.
    Note: If you prefer your beans to be softer, add more time to the cooking time. Perhaps change the cooking time to about 30 minutes.
  • Once cooking time is complete, allow a full NPR (Natural Pressure Release) by allowing the pressure to release on its own until all the pressure has been released and the Float Valve has dropped on its own This will take about 36 minutes.
  • Once all the pressure has been released, and the Float Valve has dropped, carefully remove the lid and transfer the inner liner to a heatproof surface.
  • Add the baby spinach and the lime juice and stir well.
  • Serve immediately or refrigerate or freeze for later use.