Beginner, Cajun and Creole, Instant Pot, Soups and Stews

Instant Pot Black Bean Soup with Andouille Sausage

Instant Pot Black Bean Soup is a quick and easy, warm and inviting soup full of hearty black beans, spicy andouille sausage, and aromatic herbs and spices. Slow cooker and stove top methods also included.

two white mugs full of black bean soup garnished with sour cream, cheese and jalapenos

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Soup is one of my go-to meals during the cold winter months. But I feel like I get in a rut and prepare the same old standby’s week after week. This instant pot black bean soup was definitely a step in the right direction. The hearty black beans absorb a lot of the seasonings from the andouille sausage while balancing out the spiciness. The fact that I can dump everything into my Instant Pot and walk away makes it a weeknight dinner life saver.

What is andouille?

Andouille (pronounced ahn-DOO-ee), is a spicy smoked pork sausage used in a lot of Cajun and Creole cooking. Here in the South, I can find it readily available in the refrigerated section of my grocery store near the smoked sausage.

sliced andouille sausage on a white marble background

If you live outside the Southern U.S., you may not be able to locate it as easily. Smoked sausage or a spicy chorizo sausage can be used as a suitable substitute. Andouille sausage can also be purchased from one of these online retailers:

How to make Instant Pot Black Bean Soup

Start by cutting one pound of andouille sausage in half, then in quarters. Cut the quarters into 1/2-inch pieces.

browning the sausage in the Instant Pot

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 4 cups of beef broth. Turn off the SAUTE function and add one 16-ounce bag of dried black beans to the beef broth. Seal the Instant Pot. Set the function to MANUAL and set the timer to 0. Yes, zero. Bringing the pot to pressure is enough time to presoak the beans.

close up of soaked black beans on a wooden spoon

After the timer has gone off, release the pressure either manually or through natural release. Natural release should take 15-20 minutes. Add one medium diced onion, two cloves of minced garlic, one teaspoon of ground cumin, ½ teaspoon of dried oregano and two 10-ounce cans of diced tomatoes with green chilies. Replace the lid and seal. Set the function to MANUAL and set the time for 30 minutes.

Before serving, remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the can of diced red tomatoes with green chilis and the andouille sausage and stir to combine.

Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Slow Cooker Method

Combine four cups of beef broth, one (16 oz.) bag of dried black beans, one diced medium onion, two cloves of minced garlic, one teaspoon of ground cumin, and ½ teaspoon or dried oregano into the crock of a slow cooker. Cook on low for six hours or high for eight hours.

In the meantime, heat one tablespoon of oil in a large pan over medium high heat. Cut one pound of andouille sausage in half, then in quarters. Cut the quarters into 1/2-inch pieces. Add the sausage to the hot oil and sauté until browned. Set aside.

Before serving, remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add two (10 oz.) cans of diced red tomatoes with green chilis and the andouille sausage and stir to combine.

Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Stovetop Method

For stovetop method, increase the beef broth to 9 cups.

Soak one pound of dried black beans in cold water overnight. Drain and discard the water.

Half lengthwise, then quarter, one pound of andouille sausage. Slice the quarters into ½-inch pieces.

Heat 1 tablespoon of cooking oil in a large stock pot over medium heat. Sauté the sausage in the oil until it starts to brown. Remove the sausage from the pot and set aside.

Deglaze the pan with nine cups of beef broth. Add the soaked beans to the beef broth. Add one medium diced onion, two cloves of minced garlic, one teaspoon of ground cumin, ½ teaspoon of dried oregano and salt to taste. Bring the soup to a boil, then reduce the heat to low, cover and simmer for 1 hour – 1 hour 30 minutes until the beans are soft.

Remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add two (10-ounce) cans of diced red tomatoes with green chilis and the andouille sausage.

Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Can black bean soup be frozen?

Black bean soup with andouille can be stored in the refrigerator in an airtight container for up to four days. If you still have leftover soup after four days, you can freeze it. Simply transfer the soup to a freezer-safe container with a lid. Be sure to leave a couple inches at the top to allow the soup to expand as it freezes.

I also like to fill a gallon freezer bag halfway, carefully fold over the top to remove any air, seal, then lay it flat in the freezer until the soup is completely frozen. Then you can stack or stand it upright to take up less room.

Allow the soup to thaw in the refrigerator before reheating. The bean may have absorbed a lot of the liquid. If so, add a little chicken broth to thin it out.

two white mugs full of black bean soup garnished with sour cream, cheese and jalapenos

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two white mugs full of black bean soup garnished with sour cream, cheese and jalapenos
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5 from 1 vote

Black Bean Soup with Andouille

Instant Pot Black Bean Soup is a quick and easy, warm and inviting soup full of hearty black beans, spicy andouille sausage, and aromatic herbs and spices. Slow cooker and stove top methods also included.
Course Soups
Cuisine American
Cook Time 30 minutes
Servings 6 people
Calories 114kcal
Author Lisa B.

Ingredients

  • 1 pound 16 oz. 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

Instant Pot Method:

  • Half, then quarter, the andouille sausage.
  • 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 presoak the beans.
  • After the timer has gone off, 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.
  • Remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the can of diced red tomatoes with green chilis and the andouille sausage.
  • Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Slow Cooker:

  • Combine beef broth, dried black beans, onion, garlic, ground cumin and dried oregano into the crock of a slow cooker. Cook on low for six hours or high for eight hours.
  • In the meantime, heat one tablespoon of oil in a large pan over medium high heat. Cut andouille sausage in half, then in quarters. Cut the quarters into 1/2-inch pieces. Add the sausage to the hot oil and sauté until browned. Set aside.
  • Before serving, remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the diced red tomatoes with green chilis and the andouille sausage and stir to combine.
  • Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Stove Top:

  • For stovetop method, increase the beef broth to 9 cups.
  • Soak the beans in cold water overnight. Drain and discard the water.
  • Half, then quarter, the andouille sausage.
  • Heat 1 tablespoon of cooking oil in a large stock pot over medium heat. 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. Add the dried beans to the beef broth. Add the onions, garlic, cumin, oregano and salt to taste. Bring to a boil, then reduce the heat, cover and simmer for 1 hour – 1 hour 30 minutes until the beans are soft.
  • Remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the can of diced red tomatoes with green chilis and the andouille sausage.
  • Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Notes

To freeze, transfer the soup to a freezer-safe container with a lid. Be sure to leave a couple inches at the top to allow the soup to expand as it freezes.
I also like to fill a gallon freezer bag halfway, carefully fold over the top to remove any air, seal, then lay it flat in the freezer until the soup is completely frozen. Then you can stack or stand it upright to take up less room.
Allow the soup to thaw in the refrigerator before reheating. The bean may have absorbed a lot of the liquid. If so, add a little chicken broth to thin it out.

Nutrition

Serving: 1cups | Calories: 114kcal | Carbohydrates: 19g | Protein: 6g | Fat: 1.6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.6g | Sodium: 1203mg | Potassium: 309mg | Fiber: 8.4g | Sugar: 3.1g | Calcium: 3.6mg | Iron: 10mg

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