I absolutely love my Instant Pot and we have finally arrived at the time of year where it’s totally acceptable to use it everyday. As we begin to leave summer behind I am getting ready for all of the different soups that this baby is going to be turning out this fall and winter. As such, please consider this Instant Pot Black Bean Soup the first soup of the season.
This soup deserves such a title because it is:
- Savory
- Warm
- Velvety
- Easy
- Quick
These are the qualities that I personally value the most in a soup and I hope you feel the same way. Soup, as a warm and comforting dish, should never be particularly laborious or time-consuming. Instead it should take almost no time, yet have the ability to fill you quickly with warm, nutritious food.
Chop and Dump Method
This soup, like many other Instant Pot recipes, utilizes a method I like to refer to as the “chop and dump.” While I know this isn’t a very technical term, it definitely gets the point across.
To effectively prepare this soup, you need only chop up the veggies and dump them into your Instant Pot along with the other ingredients. That’s it! All you need to do after that is set it and forget it. You will have a delicious cozy meal waiting for you next time you enter the kitchen. Goals.
Eat, Eat, Eat
To serve this incredible Instant Pot Black Bean Soup you only need a little lime juice and cilantro. After those have been added you are set to kick back and enjoy by yourself or with friends and family. I guarantee you this soup is as filling as it is tasty and nutritious. One big bowl of this and you won’t even think about snooping in the freezer for ice cream after dinner…unless it’s vegan Ben & Jerry’s because who could ever resist that?
Instant Pot Black Bean Soup
Incredible, veggie-loaded black bean soup made completely in an Instant Pot. Fast and crazy easy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: instant pot
- Cuisine: vegan, gluten-free
Ingredients
3 c dried black beans
1 yellow onion, chopped
3 stalks celery, chopped
1 large carrot, chopped
1 red bell pepper, chopped
1 jalapeño, minced
5 cloves garlic, minced
1 14 oz can diced tomatoes
5 c water
1 tbsp vegan bouillon paste
1 tbsp cumin
2 tsp chili powder
juice of 1 lime
cilantro to serve
Instructions
1. Add all of the ingredients except for the lime juice and cilantro to the bowl of your Instant Pot. Secure the lid onto the pot taking care to switch the vent on top to the “sealing” position. Set the Instant Pot to cook on high pressure for 35 minutes.
2. Once the 35 minutes are up, turn off your Instant Pot and allow the pressure to release naturally for 10 minutes before turning the vent on the lid to the “venting” position. Allow all of the pressure to release before removing the lid. Using an immersion blender, carefully blend the soup periodically until a thick, chunky consistency it reached. You do not want the soup to be completely smooth.
3. Stir in the lime juice and serve soup immediately, topped with cilantro. Soup can keep in a sealed container in the refrigerator for 3-5 days or be frozen for up to a month.
Nutrition
- Serving Size: 2 cups
- Calories: 242
- Sugar: 6.9g
- Sodium: 778mg
- Fat: 1.3g
- Saturated Fat: 0.2g
- Carbohydrates: 46.3g
- Fiber: 16.7g
- Protein: 13.8g
- Cholesterol: 0mg
Keywords: vegan, gluten-free, instant pot
Looking for more Instant Pot recipes? Be sure to check out:
Instant Pot Minestrone // Instant Pot Brown Rice // Instant Pot Thai Curry Lentils
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