Clean Eating Instant Pot Black Bean Vegetable Soup Recipe

Clean Eating Instant Pot Black Bean Vegetable Soup Recipe

A simple, delicious soup straight from your Instant Pot!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 11 servings
Calories 85 kcal
Author The Gracious Pantry


  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 1 cup chopped red onions
  • 2 tbsp. olive oil
  • 2 cups marinara (your favorite clean marinara)
  • 4 cups water
  • 1 tbsp. garlic powder
  • 2 tbsp. maple syrup
  • 1 tbsp. apple cider vinegar
  • 1 tsp. ground cumin
  • 1 tbsp. arrowroot powder (or cornstarch - optional)
  • 1 cup black beans (dry)
US Customary - Metric


  1. Prepare your vegetables and add them to the IP insert with the oil.

  2. Press the "Saute" button and saute until the onions become translucent.

  3. Pour in the remaining ingredients and stir.

  4. Turn off the IP, then press the "Manual" button and adjust time to 40 minutes.

  5. Allow a 20 minute natural release, then open the valve an allow any remaining steam to release before opening the lid.

  6. If you are using the arrowroot or cornstarch to thicken, whisk it in quickly while the soup is still hot, being sure to whisk out any clumps. Allow soup to sit for 10 minutes or so, stir and serve.

  7. Serve with a slice of crusty garlic bread.

Recipe Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Instant Pot Black Bean Vegetable Soup Recipe
Amount Per Serving (1 cup (approximate))
Calories 85 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 256mg11%
Potassium 315mg9%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 2185IU44%
Vitamin C 5.2mg6%
Calcium 32mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.