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–+ servings
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
Course Main Course
Cuisine Soup
Servings 6

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!
Keyword dairy free, instant pot, pressure cooker, soup, vegan
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