Easy Vegan Instant Pot Black Bean Soup
Cozy Up with the Best Vegan Instant Pot Black Bean Soup!
Looking for a hearty, flavorful, and easy soup recipe? Look no further! Our Vegan Instant Pot Black Bean Soup is the perfect weeknight dinner. It’s packed with protein, fiber, and incredible Mexican-inspired flavors. Forget spending hours simmering on the stovetop – the Instant Pot does all the work for you, delivering a deliciously creamy soup in under an hour (including prep!).
This soup is naturally vegan and gluten-free, making it a fantastic option for a wide range of dietary needs. It’s also incredibly versatile – feel free to adjust the spices to your liking, or add a squeeze of lime juice for extra brightness. We love serving this soup with a dollop of vegan sour cream, a sprinkle of fresh cilantro, and a side of warm tortillas.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under an hour with minimal effort.
- Flavorful: A delicious blend of spices creates a rich and satisfying soup.
- Healthy & Nutritious: Packed with plant-based protein and fiber.
- Versatile: Easily customizable to your taste preferences.
- Budget-Friendly: Uses affordable pantry staples.
Tips for the Best Black Bean Soup:
- Rinse the Beans: Rinsing the dry black beans removes any debris and helps reduce cooking time.
- Don’t Skip the Spices: The combination of paprika, chili powder, and cumin is key to the authentic Mexican flavor.
- Natural Pressure Release: Allowing the pressure to release naturally results in a creamier, more flavorful soup. Avoid quick release unless absolutely necessary.
- Adjust the Consistency: If you prefer a thicker soup, you can blend a portion of it with an immersion blender or in a regular blender (carefully!).
Frequently Asked Questions
Q: Can I use canned black beans instead of dry beans?
A: Yes, you can! If using canned beans, reduce the cooking time to 15-20 minutes on high pressure. Drain and rinse the beans before adding them to the Instant Pot.
Q: Can I add vegetables like corn or sweet potatoes?
A: Absolutely! Feel free to add 1-2 cups of your favorite vegetables along with the other ingredients.
Q: Can this soup be frozen?
A: Yes, it freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What can I serve with this soup?
A: This soup is delicious with warm tortillas, vegan sour cream, avocado, cilantro, a side salad, or a squeeze of lime juice.
Q: Is this soup spicy?
A: The spice level is mild to medium. You can adjust the amount of chili powder to your preference.
Vegan Instant Pot Black Bean Soup
Ingredients
- 1 medium onion diced
- 1 medium red bell pepper diced
- 1 14.5 ounce diced tomatoes undrained
- 1 pound dry black beans rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon paprika
- 2 Tablespoons chili powder
- 2 Tablespoons cumin
- 2 bay leaves bay leaves
- 6 cups vegetable stock
Instructions
- Place all ingredients in the Instant Pot, and secure the lid on top, with the vent set to “sealing.”
- Cook the soup on manual high pressure for 60 minutes, and let the pressure naturally release.
- Once the pot is depressurized, remove the lid, and carefully remove the bay leaves.
- Serve and enjoy!
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