Vegan Instant Pot® Black Bean Soup

Looking for an easy, inexpensive, and healthy recipe during the Covid-19 quarantine? This Vegan Instant Pot® Black Bean Soup is the perfect recipe to nourish your body on a budget! Don’t have an Instant Pot? A seamless slow cooker conversion is included!

Instant Pot® Meal Prep

If you don’t have an Instant Pot® yet, you are missing out! Instant Pot® recipes are my go-to when I’m meal prepping for a long work week. I can easily make three meals in a several-hour time span by using this versatile pressure cooker. As a nurse, I work a long stretch of days on, so I can have a long stretch of days off. By the third or fourth 12-hour shift I am exhausted. That makes it unappealing for me to cook when I get home. The day before a long stretch, I make several easy and healthy Instant Pot® recipes to get me through the next few days of work. That ensures that I am eating balanced meals, and making time for the other important things in my life.

Guac is Extra

I absolutely love serving this soup with toppings! They add such a fun dynamic to the recipe, and mouthfuls of flavor. If you are someone who loves avocados, they are a great addition! Another fun topping is homemade guacamole. If you are looking for something to simmer the spice down, add some plain yogurt to the top. You can even swirl it in for cooler, more even-tasting bites. Don’t forget a side of tortilla chips! You’ll thank me later.

Don’t Have an Instant Pot?

Get your Instant Pot® below, OR try the slow cooker conversion! Instead of cooking in the IP just prepare the recipe as directed, and cook in a slow cooker on low for 6-8 hours. It’s easy as can be.

This post may contain affiliate links, though all items are 100% recommended and used by myself personally. This means that at no extra cost to you, minimal compensation may be earned from any items purchased while visiting this site. This is to provide the ability for me to maintain the blog at no extra cost to you! 

Vegan Instant Pot® Black Bean Soup

An easy and healthy soup that won't break the bank!

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 32 minutes mins

Soak Beans 8 hours hrs

Total Time 8 hours hrs 40 minutes mins

Course Soup

Servings 5

Calories 347 kcal

Equipment

• Instant Pot
• Emulsion blender

Ingredients

  

1x2x3x

• 2 1/4 cups dried black beans swells to 6 1/2 cups soaked
• 1 white onion diced
• 1 red pepper diced
• 1 green pepper diced
• 5 garlic cloves minced
• 4 cups veggie stock low sodium – can substitute water if needed
• 1/2 Tbs cumin
• 1/2 Tbs chili powder
• 1/2 tsp cayenne pepper optional
• 1 tsp paprika
• pinch black pepper
• 1/3 cup almond yogurt plain
• pinch salt

Optional Toppings

• cilantro
• avocados
• tortilla chips
• almond yogurt plain

Instructions

 

Instant Pot Version

• Soak beans overnight in a large bowl. Fill bowl with water to cover the beans, plus 2-3 inches more.
• After the beans have finished soaking, prepare the produce and place all ingredients (except for the salt and yogurt) in the IP
• Mix everything well to distribute an even amount of beans and veggies on the bottom of the pot
• Seal the IP and turn it to cook on Manual Pressure Cook, High/Normal Pressure for 6 minutes
• When the timer goes off, initiate the Quick Release and allow the IP to depressurize prior to lifting the lid
• When you can open the lid, use an emulsion blender and blend about half of the soup, intermittently for about 5 seconds. If you do not have an emulsion blender, transfer approx. half of the soup to a regular blender and pulse for several seconds and return to IP
• Add yogurt to achieve a creamier consistency, blending more into soup if desired
• Salt soup to taste and garnish with desired toppings!

Slow Cooker Conversion

• If using a slow cooker instead of an Instant Pot, prepare the recipe as directed above, However, place all ingredients in a slow cooker and cook on low for 6-8 hours. (You still need to soak the beans if cooking the recipe in a slow cooker, unless you substitute dried for canned beans)

Notes

Toppings not included in calorie count. 

Nutrition

Calories: 347kcalCarbohydrates: 64gProtein: 21gFat: 2gFiber: 15g

Keyword black bean, instant pot, soup

Tried this recipe?Let us know how it was!

All images and text ©Alexis Stambaugh for Passport Flavor™