Looking for an easy and budget friendly recipe during the hectic holiday season? This Vegan Instant Pot® Southwest Bean Soup will warm your belly and your soul!
Pressure Cooker Soups
It’s no secret that I love a good pressure cooker recipe. If you have been following a long for a while now, you know that I cook frequently with my Instant Pot®. I’ve come to realize that soups are 100% the easiest recipes to make in an IP. First, you can usually dump everything into the pot, and there is little handy work left for the chef. Second, you can make oodles of leftovers that can be frozen for future meals. Lastly, soups often take less time to cook than any other IP recipe. Don’t believe me? Check out the other Instant Pot® recipes that I linked at the end of this article!
My Secret Soup Ingredient
I love a creamy soup. Don’t get me wrong; I enjoy broth-based soups, such as pho. However, I find creamy soups more comforting in the colder months. Other than the occasional ice cream and cheese, we made a lot of dairy-free swaps in our diet. Unfortunately, most creamy soup recipes call for well…cream! After much trial and error, I found almond yogurt to be the best substitute for when I need to make something “creamy”. I use it to thicken most of my soup recipes and as a substitute in any cream-based recipe. It’s the perfect swap if you are dairy-free or looking to add some healthy fats to your recipe.
Looking for More?
If you couldn’t tell, I love soup season! Ever since I got our Instant Pot®, I’ve been obsessed with making soups. This Vegan Instant Pot® Southwest Bean Soup is probably my favorite! Check out my other Instant Pot recipes that I have posted on the blog. They are “soup”er easy to make, and perfect for the entire family! Sorry, I couldn’t resist… Bon appétit!
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® Southwest Bean Soup
Equipment
- Pressure cooker
- Emulsion blender
Ingredients
- 31 oz pinto beans 2 15.5 oz cans, drained
- 31 oz cannellini beans 2 15.5 oz cans, drained
- 15.5 oz corn canned
- 14.5 oz fire roasted tomatoes
- 1 3/4 cups vegetable broth low sodium
- 2 Tbs chili powder
- 1 tsp cayenne pepper
- 1 Tbs onion powder
- 1 Tbs cumin
- 2 Tbs garlic powder
- 1 cup almond yogurt
Optional Toppings
- cilantro
- jalapeños
Instructions
- Add all of the ingredients into the Instant Pot® and stir to combine.
- Seal the Instant Pot® and cook on high, manual pressure (MP) for 2 minutes
- When the Instant Pot® is finished and beeps, switch the spout and allow it to quick release (QR)
- When the pot is depressurized, remove the lid and blend the soup for 2-3 seconds with an emulsion blender. This is just to add some creaminess to the soup. Do not blend the entire pot of soup!
- Add the almond yogurt, mix well, and serve with some optional toppings!
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!