Instant Pot Spicy Chicken Black Bean Soup

This easy chicken black bean soup is perfect cooked in an Instant Pot. A hands-off dinner recipe that can feed a crowd? Yes please!

Spicy chicken black bean soup in serving bowl topped with sour cream, jalapenos and cilantro.

Ingredients

Full recipe with amounts amounts can be found in the recipe card below. 

  • Chicken breasts. Feel free to use boneless chicken thighs instead.
  • Black beans. Red kidney beans and cannelini beans can be substituted.
  • Chopped tomatoes. I used canned but fresh can also be used as well as crushed tomatoes, tomato passata, etc.
  • Onion. 
  • Celery. 
  • Bell peppers. 
  • Fresh garlic. 
  • Corn. I used a Mexican frozen corn mix but fresh, canned or frozen corn can be used for this.
  • Cajun seasoning / Cajun spice.
  • Paprika. 
  • Oregano. 
  • Chilli flakes / red pepper flakes.
  • Sugar. 
  • Salt and pepper. 

What else can I add to this soup?

Soup recipes like this one are a great way to use up vegetables in your fridge. Spinach, kale, mushrooms, cauliflower, sweet potato, butternut squash, zucchini and peas will all be delicious additions.

Ingredients for chicken black bean soup. Chicken breasts, peppers, onions, celery, tomato and black beans.

How to make chicken black bean soup

  1. Prepare the ingredients: Finely dice a large onion, celery, peppers and garlic. I like using red and yellow peppers but feel free to use whatever you have. Set the Instant Pot to the saute function and add a splash of oil to the pot.
  2. Start the soup base: Add the diced vegetables to the pot and allow to saute for a few minutes until they start to caramelize. This step is optional but it definitely adds more flavor to the finished soup.  Once the vegetables are soft and fragrant, add the drained beans, tomatoes, corn, seasoning and chicken breasts. Add chicken stock then close the Instant Pot, making sure the vent is in the sealing position.
  3. Cook: Set the Instant Pot to the SOUP function for 10 minutes. After the soup has cooked quick-release the pressure. Remove the chicken breasts and shred then transfer back to the soup.
  4. Season and serve: Taste the soup and adjust seasoning as necessary. I find with Instant Pot recipes I always need to add a bit of salt. If the soup is too runny for your preference, allow it to reduce on the saute function for a few minutes. Serve the soup topped with sour cream, jalapeños and cilantro.
Ingredients for chicken black bean soup in Instant Pot.

Serving suggestions

  • Tortilla chips.
  • Sour cream.
  • Sliced avocado.
  • Jalapeño.
  • Cilantro / Coriander.
  • Easy crusty bread

Can I freeze this?

Yes, this soup freezes very well. Allow it to cool completely once cooked then transfer to freezer bags or suitable containers. Freeze for up to 3 months. Allow to thaw completely then warm in a pot set over medium-high heat. Cooked soup will last for 4 days in a sealed container in the fridge.

Chicken black bean soup cooked in an Instant Pot served with sour cream and jalapenos.

Soup recipes

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  3. Easy Vegetable soup
Instant pot chicken black bean soup

Instant Pot Spicy Chicken Black Bean Soup

This easy chicken black bean soup is perfect cooked in an Instant Pot. A hands-off dinner recipe that can feed a crowd? Yes please!
4.50 from 22 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: black bean soup, instant pot black bean soup, soup recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 257kcal
Author: Alida Ryder
Servings: 8

Ingredients

  • 2 tbsp oil
  • 1 large onion finely chopped
  • 2 celery stalks finely chopped
  • 1 red bell pepper seeded and chopped
  • 1 yellow bell pepper seeded and chopped
  • 400 g (14oz) black beans drained
  • 800 g (24oz) Chopped tomatoes
  • 2-3 cups corn (I used frozen but fresh/canned can also be used)
  • 4 chicken breasts
  • 2 tbsp cajun seasoning
  • 2 tsp oregano
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 2 tsp sugar (optional)
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 cups chicken stock

Instructions

  • Set the Instant Pot to the saute function and add a splash of oil to the pot. 
  • Add the diced vegetables to the pot and allow to saute for a few minutes until they start to caramelize. This step is optional but it definitely adds more flavor to the finished soup. 
  • Once the vegetables are soft and fragrant, add the drained beans, tomatoes, corn, seasoning and chicken breasts.
  • Add chicken stock then close the Instant Pot, making sure the vent is in the sealing position.
  • Set the Instant Pot to the SOUP function for 10 minutes. After the soup has cooked quick-release the pressure. Remove the chicken breasts and shred then transfer back to the soup.
  • Taste the soup and adjust seasoning as necessary. I find with Instant Pot recipes I always need to add a bit of salt. If the soup is too runny for your preference, allow it to reduce on the saute function for a few minutes.
  • Serve the soup topped with sour cream, jalapeños and cilantro. 

Stove-top instructions

  • Add a splash of oil to a pot set over medium-high heat.
  • Add the diced vegetables to the pot and allow to saute for a few minutes until they start to caramelize.
  • Once caramelized, add the seasoning, tomatoes, corn and beans. Add the chicken on top then pour over the chicken stock.
  • Cover and allow to simmer for 20-30 minutes until the chicken is cooked and tender. Remove the chicken and shred, then transfer back to the soup.
  • Adjust seasoning as necessary and simmer for another 10 minutes, uncovered.
  • Serve the soup topped with sour cream, jalapeños and cilantro. 

Nutrition

Calories: 257kcal | Carbohydrates: 31g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 825mg | Potassium: 875mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1784IU | Vitamin C: 60mg | Calcium: 65mg | Iron: 3mg