Instant Pot Black Bean Soup with Andouille Sausage
Hearty Instant Pot Black Bean Soup with smoky andouille sausage, black beans, and tomatoes with green chilies is quick, flavorful, and perfect for cozy meals.
If you’re craving something hearty and satisfying but don’t want to babysit a pot on the stove all afternoon, this Instant Pot Black Bean Soup with Andouille Sausage is about to become your new cold-weather (or honestly, any-weather) favorite.
Spicy andouille sausage, earthy black beans, warm spices, and tomatoes with green chilies all come together in a thick, satisfying bowl that tastes like it simmered all day… even though your Instant Pot did most of the work. And the best part? No overnight soaking or precooking the beans required.
Interested in more recipes using black beans? I recommend slow cooker baked eggs with andouille and black beans, cheddar, black bean and chicken quiche, or turkey pumpkin black bean chili.
Recipe at a glance
- No soaking dried beans – the Instant Pot handles it like a champ
- Big, bold flavor from andouille sausage and spices
- Perfect for meal prep – it reheats beautifully
- Customizable toppings make it fun for everyone at the table
Ingredients and tools you will need
Instant Pot Black Bean Soup with Andouille is cozy, filling, and packed with flavor—exactly the kind of recipe you’ll come back to whenever you want something comforting without the fuss. To make this black bean soup recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Andouille Sausage: Smoky, spicy sausage that gives the soup’s flavor a bold Cajun punch.
- Dry Black Beans: Hearty and flavorful, with the Instant Pot eliminating the need for soaking.
- Beef Broth: Adds richness and depth while capturing all the browned sausage flavor.
- Onion & Garlic: Create a savory, aromatic base that enhances the soup.
- Ground Cumin & Dried Oregano: Warm, earthy spices that complement the beans and sausage.
- Diced Tomatoes with Green Chilies: Add brightness, acidity, and a mild kick of heat.
- Salt & Black Pepper: Essential for balancing and bringing out all the flavors.
Tools
- Instant Pot: For this recipe, a 6-quart Instant Pot is ideal. An 8-quart Instant Pot works too if you want extra room for larger batches.
Substitutions and variations
- Spice it up: Add cayenne or extra jalapeños
- Make it smoky: A dash of smoked paprika goes a long way
- Lighten it up: Swap beef broth for chicken broth
- Go vegetarian: Skip the sausage and use vegetable broth (add a splash of liquid smoke for depth)
How to make Instant Pot black bean soup
Step 1: Cut the andouille sausage into medallions. Press SAUTE on the Instant Pot, adjust to medium, and heat the oil. Add the sausage and cook until it starts to brown and release its smoky flavor. Remove the sausage from the electric pressure cooker and set it aside.
Step 2: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Turn off SAUTE, add the dried black beans, and seal the lid. Set the Instant Pot to MANUAL with the timer at 0 minutes. Bringing the pot up to pressure is enough to presoak the beans. Once the timer goes off, let the pressure release—either quick release or naturally (natural release takes about 15–20 minutes).
Step 3: Add the diced onion, garlic, cumin, oregano, and salt to taste. Seal the lid again and cook on MANUAL for 30 minutes.
Step 4: Add the can of tomatoes with green chilies and return the andouille sausage to the pot. Stir well and let everything warm through.
Topping ideas
These are a few simple topping suggestions that pair perfectly with this soup:
- Sour cream or Mexican crema
- Shredded cheddar or Monterey Jack cheese
- Sliced jalapeños or pickled jalapeños
- Crushed tortilla chips or tortilla strips
- Fresh cilantro or green onions
- Diced avocado or guacamole
- Lime wedges for squeeze lime juice on top
- Hot sauce
- Diced red onions
Serving suggestions
This soup is a meal all on its own, but it’s especially good with:
- Warm skillet cornbread, sweet corn hushpuppies, or buttermilk biscuits
- A crusty loaf of French bread
- A simple green salad with citrus vinaigrette
Storage, freezing, and reheating instructions
Storage.: Store leftover soup in an airtight container in the refrigerator for up to 4–5 days.
Freezing: Let the soup cool completely. Transfer to freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Leave a little space at the top of the container, as the soup will expand when frozen.
Reheating:
- Stovetop: Thaw in the refrigerator overnight if frozen. Reheat in a pot over medium heat, stirring occasionally, until heated through.
- Microwave: Reheat in microwave-safe bowls in 1–2 minute intervals, stirring between each, until piping hot.
- Instant Pot: Use the SAUTE function to warm the soup, stirring occasionally.
Tip: Add a splash of broth or water if the soup has thickened too much during storage or freezing.
Instant Pot black bean soup FAQ’s
Yes, but the texture will be softer. If using canned beans, drain and rinse them and reduce the cooking time significantly.
Pureeing a portion of the soup and stirring it back in creates a thick, creamy texture without adding dairy.
Yes. Let the soup cool completely, then store it in airtight containers for up to 3 months.
Soak the dried black beans overnight. Brown the andouille sausage in a large pot and set aside. Sauté the onion, then add garlic, cumin, and oregano. Add the beans, beef broth, salt, and pepper. Simmer covered for 1½–2 hours until beans are tender.
Yes. Rinse the dried black beans (no soaking needed). Brown the andouille sausage in a skillet and add it to the slow cooker along with the onion, garlic, cumin, oregano, beef broth, beans, salt, and pepper. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beans are tender. Add the diced tomatoes with green chilies. Cook an additional 20–30 minutes before serving.
Tried This Recipe? Let Me Know!
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If you made Instant Pot Black Bean Soup, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Instant Pot Black Bean Soup with Andouille
Equipment
Ingredients
- 1 16 oz. package andouille sausage
- 4 cups beef broth
- 1 16 oz. bag dried black beans
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 10 oz. cans diced tomatoes with green chilies
- Salt and pepper to taste
Instructions
- Slice the andouille sausage into medallions.
- Press the SAUTE function on the Instant Pot. Press ADJUST and change the temperature to medium. Heat 1 tablespoon of oil in the Instant Pot. Sauté the sausage in the oil until it starts to brown. Remove the sausage from the pot and set aside.
- Deglaze the pan with the beef broth. Turn off the SAUTE function and add the dried beans to the beef broth. Seal the Instant Pot. Set the function to MANUAL and set the timer to 0. Bringing the pot to pressure is enough time to soften the beans.
- Release the pressure either manually or through natural release. Natural release should take 15-20 minutes.
- Add the onions, garlic, cumin, oregano and salt to taste. Replace the lid and seal. Set the function to MANUAL and set the time for 30 minutes.
- Add the can of diced red tomatoes with green chilis and the andouille sausage. Stir until heated through
- Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips, or cilantro if desired.
Video
Notes
- No soaking required: The Instant Pot presoak method makes dried black beans quick and easy without overnight soaking.
- Deglaze well: Scrape the bottom of the pot after browning the sausage to avoid burn warnings and add extra flavor.
- Adjust thickness: Puree 2 cups of the soup for added thickness.
- Season at the end: Salt levels can vary depending on the sausage and broth, so taste and adjust before serving.
- Heat control: Andouille and green chilies add mild heat; reduce spice by using a milder sausage.
- Flavor boost: A squeeze of lime juice just before serving brightens the soup.
- Make-ahead friendly: This soup tastes even better the next day as the flavors meld.
Hi Liz, that should be reversed. Low for eight and high for six. I have updated the post and the recipe card. Thank you for bringing that to my attention.
In the slow cooker recipe, why is the time on low less than the time on high? Thanks!