This smoky and comforting Brazilian Black Bean Soup is easy to make in the Instant Pot! Similar to a feijoada recipe, you’ll find loads of black beans, warm spices, and pork belly in every bite. It’s hands-off and foolproof!
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Cooking beans in the Instant Pot is a no-brainer. It’s the quickest way to break down and soften dried beans, soon transforming them into luscious and flavorful dishes, like black-eyed peas and Mexican refried beans. That’s why it’s my method to cook Brazilian black bean soup!
You can turn to this Instant Pot Brazilian Black Bean Soup recipe whenever you’re craving a comforting and nourishing, yet filling bowl of soup. The handful of budget-friendly ingredients cook quickly in the pressure cooker to become a spicy, smoky, and creamy meal. Best of all, the Instant Pot does most of the work for you!
Why you’ll love this recipe
- Simple ingredients, BIG flavor: You may be surprised to learn just how flavor-packed this black bean soup really is. Thanks to a short list of pantry-staple and budget-friendly ingredients, every bite is infused with smokiness and cozy flavors, all of which are infused into the black beans.
- Full of protein: Just 1 cup of cooked black beans contains about 15 grams of protein, making one bowl of this soup enough to fill you up. Enjoy this recipe for satiating weeknight dinners or make it a part of your weekly meal prep.
- The Instant Pot does all the work: This is a one-pot soup recipe that comes together entirely in the Instant Pot. Once all of the ingredients are incorporated, seal the lid and let it work its magic while you work on the sides.
- Black beans – Dried black beans are best for this recipe. Soaking the beans ahead of time is important, which you can read more about below.
- Broth – Use any broth or stock you have on hand, like vegetable broth, chicken broth, or beef broth. Homemade bone broth will give the soup an extra boost of protein and collagen.
- Pork belly – This melt-in-your-mouth piece of meat adds salty and savory flavors to the soup. Animal fat, specifically pork, is a must in a classic Brazilian feijoada recipe (black bean and pork stew) and shouldn’t be skipped! Pancetta can be used as a substitute.
- Olive oil
- Red bell pepper – Or use a yellow or orange bell pepper.
- Tomato paste – The acidity and umami flavor in tomato paste are important for balance here.
- Bay leaves – To simmer with the soup.
- Smoked paprika – Or use regular paprika if you can’t find smoked.
- Salt and pepper
Do you have to soak the black beans?
Technically, you don’t have to soak the beans before cooking them. However, it is a very beneficial step! Soaking dried beans in water can break down the compounds that make them hard to digest and helps them cook quickly and evenly.
You can soak black beans for a minimum of 4 hours, although overnight is best. Or, to quick soak the beans, add them to a saucepan on the stove with water and bring the water up to a boil. Immediately turn off the heat and let them soak for 1 hour.
How to make Brazilian black bean soup in the Instant Pot
Making black bean soup in the Instant Pot is the best way to get this meal on the table faster without sacrificing any flavor or nutrition. Here’s how it’s done:
Step 1: Heat the oil in the Instant Pot set to Saute mode. Once it’s hot, add the pork belly and saute until it’s browned and crisp.
Step 2: Add the onion, garlic, and pepper next. Cook until softened.
Step 3: Stir in the tomato paste, spices, beans, and broth. Cancel Saute mode, then seal the lid on top. Cook the beans on High Pressure, followed by a Natural Pressure Release.
Step 4: Remove the lid and use an immersion blender to puree some of the beans to help thicken the soup.
Step 5: Ladle the black bean soup into bowls, then add the toppings of your choice. Enjoy!
Tips and tricks
- Turn up the heat by sauteeing up to 2 diced jalapeno peppers along with the onion, garlic, and bell pepper.
- Or, to upgrade the smokiness, use 1 chipotle chile in adobo.
- Pureeing the beans is optional depending on how you like the texture of your soup. Blend the entire batch for a smooth and silky soup, leave some beans intact for a little texture, or skip this step for a thin soup loaded with intact beans.
- If you don’t have an immersion blender, transfer the soup into a regular blender and blend until you reach your desired consistency.
- To make vegetarian black bean soup, omit the pork and use vegetable broth.
Frequently asked questions
It’s possible, but I haven’t tried it. Canned black beans need to cook for much less time in the pressure cooker because they’re already cooked (around 15 minutes most likely).
Yes. If you don’t have black beans, the next best option would be pinto beans. The finished result would be similar to my Brazilian pinto beans.
This soup is all about the toppings, as it’s quite filling on its own. Top every bowl with diced avocado, fresh cilantro, a lime wedge or a spritz of lime juice, red pepper flakes, fried pork rinds (chicharrones), feta cheese, and a drizzle of olive oil.
To store: The leftover soup will last for about 1 week when stored in an airtight container in the fridge.
To freeze: Black bean soup freezes well for about 1 month. Let the leftovers thaw overnight in the fridge before reheating in a pot on the stove or the microwave.
Want more Instant Pot soups and stews?
- Moroccan Lentil Soup
- Minestrone Soup
- Really Good Instant Pot Chili
- Chicken Noodle Soup
- Cabbage Roll Soup
Instant Pot Brazilian Black Bean Soup
- Instant pot
- 2 cups dry black beans
- 32 oz broth
- 1/4 lb pork belly
- 1/2 tbsp salt
- 1 tbsp olive oil
- 1 red bell pepper chopped
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 3 bay leaves
- 1/2 tbsp smoked paprika
- 1/2 tsp coriander
- 1/2 tsp cumin
- salt and pepper to taste
- Turn instant pot on sauté mode. Add oil and pork belly. Sauté for 5-7 minutes
- Add in onion, garlic and bell pepper. Sauté until softened (about 5 minutes).
- Stir in tomato paste and season with paprika, cumin, coriander, salt and pepper.
- Add beans and broth. Give it a good stir.
- Cancel sauté mode. Cover the pot and lock the lid. Cook on high pressure for 40 minutes followed by 15 minutes of natural pressure release (NPR).
- Use an immersion blender to process some of the beans. This will help thicken the soup. Leave some beans whole for texture or skip this part altogether.
- Top with avocado, cilantro, lime, feta cheese and a drizzle of olive oil.
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was updated in 2023 with improved photos, writing, and recipe tips.