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bean soup

Vegan Instant Pot® Southwest Bean Soup

An easy and healthy soup recipe for those busy and cold winter months!
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Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Soup
Ingredients Equipment Method

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

Equipment

  • Pressure cooker
  • Emulsion blender

Method
 

  1. Add all of the ingredients into the Instant Pot® and stir to combine.
  2. Seal the Instant Pot® and cook on high, manual pressure (MP) for 2 minutes
  3. When the Instant Pot® is finished and beeps, switch the spout and allow it to quick release (QR)
  4. 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!
  5. Add the almond yogurt, mix well, and serve with some optional toppings!