This easy vegan Instant Pot black bean soup is hearty, smoky, and loaded with protein-packed black beans, lentils, and fresh veggies. Topped with chipotle mayo, it’s the perfect healthy comfort food recipe for weeknights or meal prep.

There’s nothing more comforting than a hearty bowl of soup, and this easy vegan Instant Pot black bean soup is here to warm you up from the inside out. Packed with protein-rich black beans, nutrient-dense lentils, and fresh veggies, this recipe is the perfect balance of flavor, nutrition, and convenience. Plus, it’s completely plant-based, gluten-free, and ready in under an hour thanks to the Instant Pot.

If you’re looking for a cozy weeknight dinner, a healthy meal prep recipe, or a crowd-pleasing dish for your next gathering, this black bean soup checks all the boxes. The smoky chipotle mayo drizzle on top takes it to the next level, adding creamy heat that pairs perfectly with the rich tomato base.

Why You’ll Love This Vegan Instant Pot Black Bean Soup

• Quick & easy – The Instant Pot does most of the work in just 25 minutes.
• Nutritious & filling – Black beans and lentils add plant-based protein and fiber, while spinach and veggies provide plenty of vitamins.
• Budget-friendly – Made with pantry staples like canned beans, lentils, and tomatoes.
• Flavor-packed – The chipotle in adobo with vegan mayo creates a smoky, creamy topping that elevates every spoonful.

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Tips & Variations

• Make it creamy – For a creamier texture, blend half the soup with an immersion blender before serving.
• Add grains – Stir in cooked quinoa or brown rice for extra heartiness.
• Spice it up – Add extra chipotle in adobo for more smoky heat.
• Meal prep friendly – This soup stores well in the fridge for up to 5 days and freezes beautifully.

A Cozy Plant-Based Soup You’ll Make Again and Again

Whether you’re vegan, vegetarian, or just looking for more plant-based meals, this Instant Pot black bean and lentil soup is a recipe you’ll come back to on repeat. It’s wholesome, satisfying, and brimming with bold flavors, exactly what a cozy homemade soup should be.

Are you a soup lover?

What’s your favorite kind of soup or stew?

 

 

 

 

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5 responses to “Easy Vegan Instant Pot Black Bean Soup [gluten-free + high protein]”

1. Lentils are black beans are my go to’s. I love a good easy soup thanks for the recipe and for linking up today

   
   

2. I love soup and I can’t believe I’ve never had black bean soup! Perfect for these cold winter days, thank you for linking up with us and sharing!

   
   

3. This looks and sounds amazing! Pinned! Thanks for sharing at the What’s for Dinner party. Hope to see you there this Sunday too! Enjoy your weekend.

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Prepare the chickpeas: Drain and rinse the canned chickpeas. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, toss together the chickpeas, 1/2 teaspoon of Italian seasoning, and 2 tablespoons of vegetable broth. Spread onto the baking tray and roast for 20-30 minutes or until golden, flipping halfway through. Cool completely and then set aside.

Turn your Instant Pot to the sauté setting.

Add a few tablespoons of broth, the onion, kale, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

Season with salt and pepper, add the thyme, miso, and remaining seasoning, and stir. Pour in the rest of the broth. Add the chickpeas.

Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.

Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 8 minutes uncovered, or until the noodles are cooked.

Turn off the Instant Pot, by pressing the cancel button. Taste for seasoning and adjust as necessary. Garnish with fresh parsley if desired.

My Kindergartener Can Make This Recipe – And I Actually, Genuinely Love It

It’s a parenting first!

I love the idea of matching your kid’s age to a number of goal recipes – for example, when you’re 5 years old – you learn how to make 5 recipes. (I got this idea from Nita and Jess at Healthy Happy Eaters – they are wonderful.)

My daughter’s favorite dinner is spaghetti, so I thought making it in the Instant Pot might help it feel more manageable:

• it’s one single pot.
• no cutting board required.
• it has higher sides so there’s less splattering.
• no draining of boiling water.

We started making it this way “to help her” but quickly realized… Instant Pot spaghetti is actually kinda special. It’s silky, flavorful, and extra clingy. Makes for an ideal combo with house favorite garlic bread and air fryer broccoli.

These days, when my family requests spaghetti for dinner (made by me, or my daughter), THIS is the spaghetti they are asking for. Some people might be offended by the breaking of the noodles, which you have to do to get them to fit – but in our house we roll with it and the shorter noodles work great for kids.

The ratios are just how I like them: meaty, saucy, so comforting. A home run hit with my kids and my husband every time.

(But I’d make this for myself even if I didn’t have kids!)

Hope you love it! If you love easy dinner recipes – check out this mega page of all my favorites!

Minimize time while maximizing flavor in this delicious Instant Pot Pot Roast Recipe. Tender beef paired with veggies and a juicy gravy for the perfect comfort food without the fuss!

Looking to learn how to make a quick pot roast? This tutorial shows you step-by-step directions on how to make a pot roast in the Instant Pot! Read on for more.

Ingredients in Instant Pot Pot Roast

• Chuck Roast – You’ll use a 2.5-3 lb cut of meat for this recipe. Anything bigger will require a much longer cooking time. If using slightly smaller cook for a little less time (just note I haven’t tested it).
• Olive oil
• Salt + Pepper
• Yellow onion
• Shallot
• Garlic
• Tomato Paste
• Beef Broth
• Red Wine
• Tamari or Soy Sauce
• Bay Leaves
• Fresh Thyme
• Carrots
• Potatoes
• Cornstarch

What is the Best Meat for Pot Roast?

I personally find that a chuck roast is the best cut for making a Pot Roast in the Instant Pot. That being said, you could swap in another tougher cut of beef if desired. Here are a few options:

• Rump Roast
• Brisket
• Shoulder
• Bottom Round Roast

How to Cook Pot Roast In the Instant Pot

STEP 1: SEAR CHUCK ROAST

Season your chuck roast with the salt and pepper and then cut into 4-5 large chunks. Place your Instant Pot on saute mode and add your olive oil. Sear your chuck roast to brown on all sides (2-3 minutes per side). Remove meat and set aside.

STEP 2: COOK MEAT

Add onion, shallot, garlic, tomato paste, beef broth, red wine, tamari (or soy sauce) to your Instant Pot and stir to combine. Nestle seared chuck roast pieces into mixture and top with bay leaves. Close top and set valve to seal and pressure cook on HIGH for 50 minutes. Allow for natural steam release for 10 minutes and then manually release any remaining steam. Use tongs to remove pot roast and bay leaf and cover roast with foil to let rest.

STEP 3: COOK VEGGIES

Add carrots and potatoes into gravy and close top and set valve to seal. Cook on HIGH for 3 minutes. Quick release all pressure immediately when done. 

STEP 4: THICKEN GRAVY

In a small bowl combine cornstarch and 1 1/2 tbsp of warm water and stir to combine to form a slurry. Set Instant Pot to saute mode again. Pour slurry into gravy with potatoes and carrots and let cook until simmering and gravy has thickened.

STEP 5: SERVE

Slice or shred your chuck roast between two forks and serve with cooked potatoes and carrots on the side. Drizzle with gravy as desired.

Do I Have to Cook the Veggies Separately?

I would recommend cooking the chuck roast in your Instant Pot first followed by the veggies. Cooking them together will results in very mushy carrots and potatoes.

Do I Have to Sear My Chuck Roast First?

This step is not essential but it does add a ton of flavor so I would highly recommend it. If making in the oven I typically do a reverse sear but when you’re cooking your Instant Pot Pot Roast and don’t have that function I’d suggest doing a quick sear on saute before pressure cooking.

Can I Make This Pot Roast in the Oven?

Yes you definitely can. If you don’t have an Instant Pot simply add your meat to a large dutch oven or covered pan (after searing) and then top with with veggies and sauce. Preheat oven to 325 degrees F and then cook for 2.5-3 hours. Crank the heat up to 425 degrees F, uncover pot and then cook for 10 minutes to do a reverse sear. Shred meat with 2 forks.

Can I Make This Quick Pot Roast in a Slow Cooker?

Yes! Of course this kind of defeats the purpose of it being “quick” but you can certainly make this pot roast in your slow cooker. I would cook it on low for 8 hours. Your veggies will get a little mushy so feel free to add them in halfway through cooking instead. Shred with 2 forks when meat is done.

FAQs

Storage Instructions

Fridge: Store your Instant Pot chuck roast in an airtight container in the fridge for up to 3 days. I recommend pouring your gravy into a separate mason jar or container so the fat doesn’t all congeal on the meat and veggies.

Freezer: If you’d like to you can freeze your pot roast in a freezer-safe container for up to 3 months and thaw overnight in the fridge. I personally think meat tastes best when it’s frozen before cooking but that’s up to you!

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