This hearty black bean soup builds serious flavor from sautéed onion, bell pepper, and garlic before ground cumin, smoked paprika, oregano, and a pinch of cayenne get toasted into the mix. Dried black beans simmer under pressure with diced tomatoes and broth until tender, then get partially blended right in the pot for that perfect balance of creamy body and hearty texture. A finishing splash of fresh lime juice brightens the whole pot, cutting through the smoky, earthy spice blend. The Instant Pot does the heavy lifting here, turning dried beans into a deeply seasoned, ladle-ready soup with minimal hands-on time. Finished with cilantro and lime wedges, it's a comforting bowl that fits neatly into an added salt–conscious kitchen without sacrificing any of that slow-simmered flavor. This is the kind of recipe you'll want on repeat all winter long.
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Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
Add the garlic, cumin, smoked paprika, oregano, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not scorch.
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