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Instant Pot Bean Soup (Sopa de Frijoles Hondureña)

A Classic And Delicious Honduran Recipe for Bean Soup

This Instant Pot Bean Soup or Honduran Sopa de Frijoles is a classic Honduran recipe that is hearty, filling and delicious. Packed full of Latin flavor, this Bean Soup can be enjoyed all year, is easy to make, and uses the bean broth from cooking red beans in your pressure cooker or on the stove.

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In honor of Honduras Independence Day, I’m sharing this incredibly delicious recipe for Instant Pot Bean Soup or Honduran Sopa de Frijoles. This is one of my favorite soups and I’ve been enjoying it since I was little! I wasn’t a fan of soups growing up, but could never pass up on bean soup!

What is Sopa de Frijoles?

In Honduras, red beans are a staple in every home. Whether they are in a Red Bean Stew, Refried Beans, or enjoyed in dishes such as Baleadas, Casamiento, or Catrachas, beans are always present in most homes in Honduras. The beautiful thing is, every time you cook red beans, you can enjoy some Bean Soup or Sopa de Frijoles!

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sopa de frijoles topped with tabasco, crema, and cilantro
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The red beans we use in Honduras are different than the red beans here in the US. The Central American Red Bean is smaller, darker, and has a silkier texture. They are referred to as Frijoles de Seda or Silk Beans. You can find these beans in the Hispanic section of your local grocery store. They are sometimes labeled Salvadorean Beans.

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Sopa de Frijoles (Bean Soup) is made from the broth leftover after cooking red beans. It’s thickened by adding a little bit of the cooked red beans to it and blending them together. In Honduras, we like to finish it off by cracking an egg into it just before serving every bowl, so everyone gets an egg in their bowl of soup. It is amazing! I personally have to add a few drops of hot sauce before digging in.

What Can You Eat With Bean Soup?

This Instant Pot Bean Soup can certainly be a meal on its own. It is very hearty and filling. At home, we enjoy it as lunch or dinner and usually just serve it with a side of tortillas or bread.

instant pot bean soup with egg and topped with crema and cilantro
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You can also have a side of rice with it, or even add the rice to your soup. My husband likes to top his soup with avocado, fresh crumbled cheese, and Honduran Crema. I like mine plain with just the soup and an egg. If you’d like to serve it as an appetizer, you can serve a smaller bowl of soup and follow it by a traditional Hispanic meal.

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

Here are the kitchen prep tools and utensils that you’ll need to make this wonderful soup:

Appliances & Cookware

These are the appliances that are needed for this recipe:

Electric Pressure Cooker Accessories

Make sure to check out my post on Must-Have Electric Pressure Cooker Accessories. You’ll find a complete list of all the top accessories that can be used with your electric pressure cooker.

How To Make Instant Pot Bean Soup

In order to make Bean Soup, you will need to make some Instant Pot Red Beans. My recipe is easy and it’s a dump and start recipe. Once you have the cooked red beans, you will follow this recipe for the soup. You will only use a little bit of the cooked red beans for the soup. You can use the rest for other dishes such as Red Bean Stew (Frijoles Parados) or Refried Beans.

instant pot bean soup with poached egg
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Prepare the Veggies

Bean Soup is made using the bean broth leftover after cooking your beans. You can rough chop the veggies while you’re cooking the beans in your pressure cooker.

Blend The Beans & Veggies

You’ll need to add the following to a blender: 2 cups of bean broth, 2 cups cooked red beans, tomato, onion, bell pepper, garlic, cilantro, cumin, pepper, and salt. Blend everything until smooth.

Add Broth and Vegetable Mixture to the Instant Pot

You will then add the bean broth that was leftover as well as the blended bean and vegetable mixture to the Instant Pot.

Set the Cook Time

Close your pot and set it to sealing. Cook on high pressure for 10 minutes. When the cooking time is finished, allow for a 10-minute Natural Pressure Release. After that, you can manually release the rest of the pressure and when the pin drops, open your pot.

Poach the Eggs

Next, you will set the pot to Sauté and adjust the level to ‘Normal’. Once the soup has come to a rolling boil, you can gently crack the eggs into the pot and let it continue to boil until the egg is cooked. About 3 to 6 minutes depending on how soft you want the yolk.

You can now serve each bowl of soup with an egg in it and enjoy it! Add whatever garnishes you’d like. There are some suggestions in the recipe card below.

instant pot bean soup with egg and tabasco sauce
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I hope you will try this Instant Pot Bean Soup recipe soon and enjoy it as much as I do! Let me know when you make Sopa de Frijoles and what you added to it to make it your own!

Instant Pot Bean Soup

A Thick, Rich Soup Made With Small Red Beans, Vegetables, and Poached Eggs

Rating
5 from 3 votes
Servings
6
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
5 minutes
Cook Time
10 minutes
Pressure Release
10 minute NPR
Total Time
30 minutes
Recipe by: Valerie Cooper
Adapted from my family's Sopa de Frijoles, this wonderful bean soup delivers the rich flavors of Honduras in a warm, hearty, comforting bowl of soup.
Cuisine: Hispanic, Honduran
Course: Main Course, Soup
Category: Beans, Soups, Stews & Chilis

Ingredients

  • 6 cups bean broth divided
  • 2 cups red beans cooked
  • 1 medium tomato ripe, rough cut
  • ½ medium yellow onion rough cut
  • ½ green bell pepper(s) rough cut
  • 2 cloves garlic
  • 2 tbsps cilantro chopped, fresh
  • 2 ½ tsps cumin
  • 1 tsp ground black pepper or to taste
  • ¼ tsp kosher salt or to taste
  • 6 medium eggs

for the Optional Garnishes

  • hot sauce traditionally served with a few splashes of Tabasco
  • cilantro
  • Honduran crema
  • Cotija cheese grated
  • avocado sliced

Directions

  • Make your red beans using my recipe for Instant Pot Red Beans. The recipe will yield enough beans and broth for this bean soup recipe.

prepare the Ingredients

  • Make Bean & Vegetable Mixture: Place 2 cups of the bean broth, the beans, tomato, onion, green bell pepper, garlic, cilantro, cumin, black pepper, and salt in a blender and pulse until smooth.
  • Add Broth & Vegetable Mixture to Pot: Add the remaining bean broth along with the blended bean and vegetable mixture to the Instant Pot.

set the Cook Time

  • 10-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 10 minutes.
  • 10-minute NPR: Once the cooking time has completed, allow for a 10-minute Natural Pressure Release. After the 10-minute NPR has finished, open the pressure release valve to release the remaining pressure.

poach the Eggs

  • Bring Soup to a Boil: Open the pot and then set it to 'Sauté' and adjust the heat level to 'Normal'. Wait for the soup to come to a rolling boil, about 3 to 4 minutes.
  • Add Eggs: Gently crack the eggs into the pot. Avoid breaking the yolks. Allow the eggs to cook for 3 to 6 minutes, depending on how soft you want the egg yolks. Allow 3 minutes for an egg with a soft center and 6 minutes for an egg with a well-done center.
  • Turn off the Instant Pot and serve each bowl with an egg and add your desired garnishes.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 161kcal | Carbohydrates: 17g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 184mg | Potassium: 400mg | Fiber: 5g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 3mg
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