Instant Pot Cuban Black Bean Soup

Dinner, Fall, Instant Pot, Vegetarian, Winter

Instant Pot Cuban Black Bean Soup

This recipe for Instant Pot Cuban Black Bean soup is fire for so many reasons! But before we dive into the recipe let’s talk about why I love this soup so very much.

Cuban black beans might be my favorite food to get in all of Florida. They truly are the food of South Florida. While my family isn’t Cuban, we spent a lot of family celebrations at Cuban restaurants. They were our go-to. And the black bean soup was always a favorite (along my other favorites like ropa vieja and picadillo (recipe coming soon!)).

Instant Pot Cuban Black Bean Soup

The most critical part of Cuban black bean soup?

The sofrito. In this instance it’s a combo of red onions, green bell pepper, garlic and some spices that give the beans some good flavor. Beans by themselves are notoriously bland so you definitely have to gussy them up with lots of spices and a healthy amount of salt.

Instant Pot Cuban Black Bean Soup

The Instant Pot Saves LOTS of Time!

I remember when the Instant Pot first came on the scene, I was skeptical. But Billy was the only who truly converted me. My favorite part about cooking dry beans is that they are SO affordable. They’re so much cheaper than the can. And you can control the flavor from the beginning–huge advantage!

This is the simplest way to make black beans because it requires zero soaking of dried beans. And that’s because when you make black beans in a pressure cooker, they don’t need to be soaked—huge timer saver! This results in super fast Instant Pot cuban black bean soup!

I sautéed the sofrito in the Instant Pot and a natural release that lasts about 20 minutes, I blended it up the soup with an immersion blender.

That’s it! Traditionally Cuban black bean soup is made with a ham hock or pieces of bacon, but I wanted it to be vegan/vegetarian. I’m trying to incorporate more plant-based recipes into my diet and this is a nice addition to my rotation of healthier recipes that I like to make during the week.

And I would be mean if I didn’t link to some other Instant Pot Recipes here on A Cozy Kitchen:

Instant Pot Pozole Verde
Instant Pot Creamy Mashed Potatoes

Instant Pot Cuban Black Bean Soup

4.7 from 10 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Natural release 20 minutes
Total Time: 50 minutes
Serving Size: 4
Calories: 240kcal
Cuban Black Bean Soup made in an Instant Pot. This Cuban favorite is made vegan for all to enjoy. Super quick and easy weeknight meal that's great for leftovers. 


Instant Pot Cuban Black Bean Soup:

  • 1 tablespoon olive oil
  • 1 red onion, peeled and roughly chopped (a tablespoon reserved for garnish)
  • 1 green bell pepper, roughly chopped
  • 6 garlic cloves, peeled
  • 2 teaspoons kosher salt , plus more to taste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon Mexican or Italian dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 dried or fresh bay leaves
  • 1 pound dried black beans
  • 6 cups water

For Garnish:

  • 1 avocado, pitted and sliced
  • 1/4 cup sour cream
  • Cilantro Leaves


To Make the Instant Pot Cuban Black Bean Soup:

  • Turn your Instant Pot to the "medium sauté function." Add the olive oil and when warm, add the red onion, bell pepper, garlic cloves, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes. 
  • Add the bay leaves, black beans and water. Stir until combined. Place the lid to the Instant Pot on and press “cancel." Then, turn the Instant Pot to “pressure cook” and set the timer to 40 minutes. Make sure the pressure knob is on “seal.” 
  • When the Instant Pot comes to pressure the timer will begin. When the timer goes off, do not do a quick-release. Allow the machine to do a natural-release which will continue cooking the beans further. 
  • When the natural release is done, you’re welcome to remove the lid, making sure you do it pointing away from yourself. Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency. 
  • Alternatively, you can transfer this to a blender in batches. 
  • Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves. 
  • Soup lasts up to 1 week when stored in an air-tight container in the fridge. 
CuisineAmerican, Cuban
KeywordCub, Cuban cuisine, Cuban food, instant pot chili, instant pot recipes, Latino Recipes, Soup, Vegan Soup, Vegetarian Soup
Nutrition Facts
Instant Pot Cuban Black Bean Soup
Amount Per Serving (4 g)
Calories 240 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 20mg7%
Sodium 24mg1%
Potassium 4mg0%
Carbohydrates 20g7%
Fiber 10g42%
Sugar 3g3%
Protein 10g20%
Vitamin A 100IU2%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Chaitali Dubey September 19, 2019 at 12:14 am

    5 stars
    I never tried black bean soup.
    I m sure this would taste amazing if cooked well, would like to try making this at home.
    Thanks for sharing such different recipe…

  • Reply Thai Chicken Wild Rice Soup | What's Cooking September 20, 2019 at 6:42 am

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  • Reply Miranda September 20, 2019 at 3:23 pm

    and the beans won’t hurt your stomach if you don’t soak?! I’m IN!

  • Reply Currently Crushing On. - Best Food & Cooking - September 21, 2019 at 4:01 am

    […] Cuban black bean soup. How cozy. […]

  • Reply Kirsti September 26, 2019 at 2:51 pm

    2 stars
    I tried this soup tonight along with the arepas. I think the liquid measurements are entirely off. I followed them to the letter and in both cases the recipes were so watery, I could barely use them. I’m really disappointed as fixing them will waste even more ingredients.

    • Reply Adrianna Adarme September 29, 2019 at 3:21 pm

      hmm that is so strange. did you use an instant pot? did you blend the soup up? before i blended it up, it was super watery, but blending it thickened it up!

  • Reply Anamika @ Supplement Crunch September 27, 2019 at 2:39 am

    5 stars
    These were amazing.

  • Reply Antonio Martinez October 12, 2019 at 2:26 am

    Miami, Florida is far and away the best place in the world for Cuban restaurants and bakeries.

  • Reply Natalie October 12, 2019 at 10:25 am

    5 stars
    Woah. This is so delicious! The only change I made was adding chicken base. It’s definitely not too runny once you blend it up. This is everything I hoped it would be!

  • Reply Angelica November 9, 2019 at 7:10 pm

    How would you make this recipe if you don’t have an Instantpot??

  • Reply Randall Viernes November 16, 2019 at 8:16 pm

    5 stars
    FANTASTIC! Super easy and the flavor is deep and warm and tastes like it has been cooking all day. So happy I tried this. So is the family.

  • Reply Anna November 17, 2019 at 10:43 am

    5 stars
    Mmmm I’m drooling! Looks yummy! Btw, I love such soups with beans so much because they must be very nutritious having such a high level of protein. I would like to make it of vegetable or meat broth.
    Thank you for sharing this recipe, Adrianna! I add it to my bookmark list. I’m gonna cook it soon. Can’t wait to try!

  • Reply Kathryn November 21, 2019 at 4:34 am

    5 stars
    This was one of the first things we tried with our new Instant Pot, and it was delicious! I think we’re going to make it again next week…

    My parents liked it too, even though they were suspicious that it had no meat.

  • Reply Kris Conway November 23, 2019 at 3:41 pm

    5 stars
    This was fantastic! I’ve been looking for a vegetarian, not too spicy, no tomato version of black bean soup, similar to one I used to get at a small, mom and pop style Cuban restaurant I frequented years ago. This was very similar, flavorful and hearty and ready in less than an hour! Perfect for a cold, rainy November evening.

  • Reply Marci December 10, 2019 at 10:55 am

    5 stars
    This is delicious! So flavorful, glad I found it. I agree though, that it has too much liquid. But since i read your comments, I removed to cups of liquid before I blended it and came up with a soup that is thick enough. Maybe it depends on the kinds of bean you use. But I think you might be able to get away with 4 cups of liquid (also used chicken broth.)

  • Reply Jean Legge January 11, 2020 at 1:33 pm

    5 stars
    I made this black bean soup today -WOW! I followed the recipe but reduced the water to 4 cups instead of 6 cups. For a pound of beans I figured this would be a good amount to result in a thick soup. I immersion blended it and added a tablespoon of no-chicken bouillon to intensify the broth flavor. And WOW – it is mighty tasty. I use my Instant Pot almost every day, sometimes twice a day, and I now have 3 of them. Making beans, lentils, tough meats, long-cooking grains is easy and this bean soup is great.

    • Reply Jean Legge January 11, 2020 at 4:01 pm

      Addendum to my previous message: After the soup cooled somewhat it got very thick and I can see now why there would be a need for more broth – to thin it to soup consistency, rather than being so thick. Still delicious though!