Vegan Instant Pot® Black Bean Soup
An easy and healthy soup that won't break the bank!
Equipment
- Instant Pot
- Emulsion blender
Ingredients
- 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
Tried this recipe?Let us know how it was!