The Ultimate Cuban Black Bean Soup (Easy Instant Pot Recipe!)

Imagine a soup so rich, so dark, and so deeply flavorful that it tastes like it has been slowly simmering on a stovetop in Havana for hours. Picture a velvety, hearty purée, brimming with the smoky warmth of cumin and paprika, the sweetness of sautéed onions and peppers, and the earthy goodness of black beans. That, my friends, is the soulful, comforting magic of this Cuban Black Bean Soup. This is, without a doubt, the most delicious and authentic black bean soup you will ever make, and it’s made incredibly easy in the Instant Pot.

I promise you, from the moment the incredible aroma fills your kitchen, you’ll know you’re making something special. The final step of blending a portion of the soup and stirring it back in is the secret to a luxuriously creamy texture without any dairy. Topped with a variety of fresh, creamy, and crunchy garnishes, it’s a complete, satisfying, and incredibly nourishing meal in one bowl.

Get ready to master a beloved classic and create a stunning, unforgettable soup that will transport you to a warmer, sunnier place.

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Why This Will Be Your New Favorite Soup Recipe!

You are going to be completely obsessed with this rich, fragrant, and deeply satisfying soup. It’s a guaranteed crowd-pleaser. Here’s why you have to make it:

• Incredibly Deep, Authentic Flavor: The combination of slow-sautéed aromatics, warm spices, and pressure-cooked dry beans creates a soup with a stunning depth of flavor that is truly restaurant-quality.
• Luxuriously Creamy Without Any Cream: The brilliant technique of blending a portion of the finished soup and stirring it back in creates a thick, velvety, and satisfyingly creamy texture that is completely vegan.

Recipe Snapshot

Your Shopping List for This Cuban Classic

This recipe uses a beautiful mix of fresh produce and aromatic pantry staples. Here’s what you’ll need:

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→ For the Soup

• 3 tablespoons olive oil
• 2 onions & 2 bell peppers (red and yellow are nice) → The “sofrito” base that builds incredible sweetness.
• 6 garlic cloves, rough chopped
• Spices: 2 tsp salt, 2 tsp oregano, 1 tsp cumin, 1 tsp smoked paprika, 1/8–1/4 tsp cayenne
• 2 bay leaves → For an extra layer of savory aroma.
• 1 tablespoon tomato paste → Adds a deep, umami-rich flavor.
• 4 cups veggie stock & 2 cups water
• 1 lb dried black beans, unsoaked → The hearty star of the show.
• 1 teaspoon sugar & a squeeze of fresh lime → The essential sweet and acidic finishing touches.

→ For Garnish (The Best Part!)

• Something creamy: Avocado, sour cream, or vegan sour cream.
• Something crunchy: Toasted coconut, tortilla chips, or thinly sliced red onion.
• Something fresh: Cilantro, scallions, or sliced fresh chilies.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to create the most flavorful black bean soup of your life? The Instant Pot makes it incredibly simple.

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Cuban Black Bean Soup (Instant Pot)

This delicious and authentic Cuban Black Bean Soup recipe is made easy in an Instant Pot with dry, unsoaked beans! A slow-sautéed sofrito and a simple blending trick create a deeply flavorful and naturally creamy vegan soup.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course, Soup

Cuisine: Cuban, Vegan

Calories: 301

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil
• 2 onions, diced
• 2 bell peppers diced red and yellow
• 6 cloves garlic, rough chopped
• 2 teaspoons salt
• 2 teaspoons oregano
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/8–1/4 teaspoon cayenne or chipotle optional
• 1 tablespoon tomato paste
• 4 cups veggie stock or broth
• 2 cup water
• 1 lb dried black beans, unsoaked
• 1 teaspoon sugar
• 1 lime, juiced
• as needed Optional Garnishes: avocado, sour cream, cilantro, etc.

Equipment

• Instant Pot
• Blender or Immersion Blender

Method

 

Part 1: Sauté and Pressure Cook

1. Heat oil on the “Sauté” function in your Instant Pot. Add the onions, peppers, garlic, and salt and sauté for 10-12 minutes, until very soft.
2. Add oregano, bay leaves, cumin, smoked paprika, and tomato paste. Sauté for 1 minute more until fragrant.
3. Pour in the veggie broth and water, scraping up any browned bits. Add the dry, unsoaked black beans and give a stir.
4. Secure the lid and set the Instant Pot to HIGH pressure for 30 minutes. When done, you can manually or naturally release the pressure.

Part 2: Finish and Serve

1. Remove and discard the bay leaves. Ladle 2 cups of the soup into a blender and blend until completely smooth.
2. Pour the puréed soup back into the Instant Pot and stir to combine. Stir in the sugar and lime juice.
3. Taste and adjust salt, lime, and heat level to your preference.
4. Serve hot, garnished with your favorite toppings like avocado, sour cream, and cilantro.

Notes

Slow Sauté is Key: Taking 10-12 minutes to soften the onions and peppers is crucial for building a deep, sweet flavor base for the soup.

The Blending Secret: Puréeing a portion of the soup is the non-negotiable step that creates a naturally thick and creamy texture without any dairy.

Stovetop Version: This can be made on the stovetop! Sauté veggies in a Dutch oven, add liquids and unsoaked beans, and simmer covered for about 1.5-2 hours until beans are tender. Proceed with the blending step as directed.

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