Instant Pot Black Bean Soup with Sweet Potatoes
This smoky, hearty black bean soup is made entirely in the Instant Pot-no soaking required! Packed with sweet potatoes, chipotle peppers, and warming spices, it's a nourishing one-pot meal that's naturally vegan and perfect for meal prep. Crunchy baked tortilla strips add texture and flavor, making each bowl cozy, comforting, and deeply satisfying. Whether you're batch-cooking for the week or craving a bowl of something warm and filling, this recipe checks all the boxes.
Black beans are a pantry staple for good reason. They're affordable, packed with plant-based protein and fiber, and work beautifully in everything from tacos and burrito bowls to vegetarian chili. Here, dry black beans simmer directly in the Instant Pot with sweet potatoes, garlic, chipotle peppers, and warm spices until tender and flavorful. With the help of the pressure-cooking process, there's no soaking needed.
This freezer- friendly soup gets a velvety texture with just a quick blend of a few scoops, keeping the rest of the beans and veggies intact for contrast. A splash of lime and crispy tortilla strips on top add brightness and crunch. You can also garnish with chopped green onions, fresh cilantro, or sliced avocado.
If you're looking for more ways to use black beans, you might also like my Vegetarian Stuffed Poblano Peppers or Sweet Potato Black Bean Quinoa Bowl. You can also find more Easy Vegetarian Work Lunches here.
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Looking for plant-based soup recipes? Here are a few more to try:
- Vegan Corn Chowder
- Tomato Barley Soup with Roasted Chickpeas
- One-Pot Asparagus Chard Ramen Noodle Bowl
- 8-Ingredient Harissa Bean Chili
- Butternut Squash Minestrone Stew
- Freezer-Friendly Taco Soup
Ingredients
This hearty soup starts with dry black beans, which cook up perfectly tender in the Instant Pot without any soaking required. Sweet potatoes and carrots add natural sweetness and depth, while chipotle peppers in adobo sauce bring a smoky, spicy richness that gives the broth a warming, bold flavor. Cumin and oregano layer in earthy aromatics, and a quickly blend at the end creates a creamy, satisfying texture with no dairy needed. For crunch and contrast, optional crispy baked tortilla strips on top make every bite feel complete.
Substitutions
- Black beans: This recipe uses dry black beans for maximum flavor and texture, but you can substitute 4-5 cups of canned black beans if needed. Reduce the cook time to 10 minutes and adjust the liquid to avoid watery soup.
- Sweet potatoes: Try butternut squash or regular potatoes.
- Chipotle peppers: Omit or reduce the amount for a milder soup, or substitute smoked paprika for a less spicy, smoky flavor.
- Vegetable broth: Use water with an extra pinch of salt and spices.
- Tortilla strips: Crumbled tortilla chips or store-bought crunchy toppings work well if you're short on time.
- Oil: Any neutral cooking oil (like avocado or canola) can be used in place of grapeseed oil.
Making Ahead and Storage
This soup is excellent for make-ahead meals. Store soup in an airtight container and refrigerate up to 5 days. Store the tortilla strips separately in an airtight container at room temperature for up to 1 week and immediately before serving so they stay crisp.
To freeze: Cool completely and freeze in individual portions for up to 3 months. Thaw overnight and reheat on the stovetop or in the microwave.
FAQ
Yes! It develops flavor quickly, especially with dried beans, and helps retain flavor by sealing in steam.
Blending a portion of the soup is a natural way to thicken it without added starches. You can also mash some beans with a fork and stir them back in.
Spices commonly used in black bean soup include cumin, oregano, garlic, smoked paprika, and coriander.
Want even more vegetarian meal inspiration?
If you're looking for more ideas beyond this black bean soup, I've put together a free list of 100+ plant-based meals and snacks to make planning easier. These recipes are simple, satisfying, and full of variety.
📖 Recipe
Instant Pot Black Bean Soup with Sweet Potatoes
Equipment
- Instant Pot multicooker
- blender or immersion blender
Ingredients
Tortilla Strips:
- 8 6-inch corn tortillas, cut into strips
- 1 tablespoon grapeseed oil or oil of choice
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt
Black Bean Soup:
- 2 tablespoons grapeseed oil
- 1 cup diced onion
- 2 medium sweet potatoes, diced (about 2 ¾ cups)
- 2 carrots, diced (about 1 cup)
- 6 cloves garlic, chopped
- 4 chipotle peppers in adobo sauce, chopped
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 pound dry black beans (2 cups)
- 4 cups vegetable broth
- 3 cups water
- Salt and pepper
Optional toppings:
- Cilantro
- Chopped green and red onions
- Lime wedges
Instructions
Prepare the Tortilla Strips:
- Preheat oven to 375 degrees Fahrenheit. Gently stir corn tortilla strips, grapeseed oil, lime juice, chili powder, and salt until evenly coated. Spread tortilla strips in a single layer on a baking sheet. (Cook in batches if necessary.) Transfer baking sheet to the center rack of the oven and bake 10 minutes, stir, and bake an additional 5 minutes (15 minutes total), or until the tortilla strips are golden brown and crispy. Remove the baking sheet from the oven and cool tortilla strips on a wire rack until ready to serve. Tortilla strips will continue to crispen as they cool.
Prepare the Black Bean Soup:
- Set Instant Pot to sauté and pour in the grapeseed oil. Stir in the onions and cook 5 minutes, or until translucent. Stir in sweet potatoes, carrots, garlic, chipotle peppers in adobo sauce, cumin, and oregano, and cook 5 minutes. Stir in black beans, vegetable broth, and water. Close and lock the lid according to the manufacturer's instructions. Set the Instant Pot to pressure cook on high for 1 hour.
- Once cooked, release the pressure according to the manufacturer's instructions. Once all of the steam is released, unlock and remove the lid.
- Carefully ladle about 3 cups of the soup into a blender container. Cover and blend on high 15 seconds, or until smooth. Pour the blended soup back into the Instant Pot and stir until evenly mixed. (If you have an immersion blender, you can also blend directly in the Instant Pot.) Taste the soup and season with salt and pepper as needed.
Serve:
- Divide the soup between bowls and top with tortilla strips, cilantro, chopped green and red onions, and lime wedges if desired.
Notes
- Instant Pot settings may vary depending on the model. Follow the manufacturer's instructions.
- Storage: Store soup in an airtight container and refrigerate up to 5 days. Store the tortilla strips separately in an airtight container at room temperature for up to 1 week and immediately before serving so they stay crisp.
- To freeze: Cool completely and freeze in individual portions for up to 3 months. Thaw overnight and reheat on the stovetop or in the microwave.
