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+ servings
two bowls of soup

Instant Pot Cuban Black Bean Soup (Vegan)

Vegan, gluten, dairy free black bean soup that's packed with Cuban flavours
Course Lunch, Soup
Cuisine Cuban
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 290kcal
Author Charla


  • 2 ½ cups of dried black beans
  • 6 cups vegetable broth or water (see the link)

To make the sofrito/seasoning

  • 4 large garlic cloves finely minced
  • 1 a medium sized onion minced
  • 1 large green bell pepper minced or Cubanelle pepper
  • 1 large sweet red bell pepper minced
  • 1 ½ teaspoon of cumin
  • 1 ½ teaspoon of oregano
  • 2 bay leaves
  • 1 teaspoon of black pepper

To finalise the soup

  • 2 teaspoon of apple cider vinegar use less or skip if you don't care for the tangy taste (optional)
  • 2 teaspoon of coconut palm sugar optional
  • pink salt to taste
  • 1 roasted red pepper chopped (optional)


  • Switch on your unit and select the "saute" button.
  • Once the inner pot heats up add your olive oil along with the minced onion and garlic and proceed to saute until translucent.
  • Next add your minced red and green peppers and continue to cook for 1-2 minutes.
  • Switch off the saute function by pressing "cancel" then add your seasoning - oregano, black pepper, cumin, and bay leaves then stir.
  • Continue to add your black beans and vegetable stock.
  • Switch the unit and place the lid on flick the valve to "sealing"
  • Pressure cook on high and adjust the +/- to 30 minutes.
  • Once the cooking time is over, allow the pressure to release naturally. This should take 10-15 minutes then release the excess pressure to switching the valve to "venting".
  • Remove the lid and use an immersion stick blender to partially puree the soup (to your desire texture).
  • Stir in the vinegar, coconut sugar and pink salt to taste along with the optional peppers.
  • Add any additional seasoning if required.


  • Don't forget to use my Homemade Vegetable Broth for the base of the recipe or use water if you want to instead.
  • You don't have to mince the sofrito ingredients, it's just my personal preference.
  • If possible use Cubanelle peppers, this is a popular long pepper used in most Spanish cuisines. It's known as a aji Cubanela.
  • The vinegar and sugar,  yield a sweet/tangy finishing note to the soup, don't use if you don't like vinegar.
  • Soak the beans overnight and use dried beans, not crucial but recommended.
  • Once you have made the soup, do a taste test and adjust seasoning if needed. Everyone is different, so make your own changes if you wish to do so.
  • Use an immersion stick blender or scoop out about ⅓ cup of the beans and puree. Follow whichever method you are most comfortable with.


Calories: 290kcal | Carbohydrates: 45g | Protein: 12g | Fat: 8g | Saturated Fat: 6g | Sodium: 1809mg | Potassium: 981mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1450IU | Vitamin C: 94mg | Calcium: 118mg | Iron: 3mg