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!
