Instant black bean soup – This vegan black bean soup recipe is as easy as it gets. Made with healthy gluten-free ingredients and bold spices, this is a delicious dish that’s sure to please!
Who doesn’t like a good soup? From chowders to broths and everything in between… We strongly believe that soups are, well, soup-er!
Our classic slow cooker black bean soup recipe has long been a hit. It’s packed with all your favorite ingredients, like hearty beans and bold aromatics, with an almost endless list of possible toppings. But although this is a delicious dish, not everyone likes to “make and forget” their dinner first thing in the morning.
When you want it all strong and delicious flavor in a fraction of the time, you simply turn to the Instant Pot.
So for all pressure cooker fans, today we share our favorite with you Easy IP Black Bean Soup Recipe. Nothing!
Easy black bean soup (vegan)
It is almost hard to believe that such a rich, velvety, smoky and hearty soup can be made. entirely with ingredients of plant origin. I promise you won’t miss the meat at all!
Instant Pot Black Bean Soup is vegan, gluten-free, dairy-free and nut-free. But he Is include dried beans, which are much tastier and healthier than the canned versions. However, there is no soaking in this easy recipe. Just sauté the aromatics, combine the ingredients in the Instant Pot, set it up, and let the pressure cooker do its magic.
In regards to one o’clock you’ll be serving up delicious black bean soup that tastes like you’ve simmered on the stove all day. Stock up on your favorite vegan or vegetarian toppings for a fabulous dinner every night of the week!
Ingredients you need
There aren’t many ingredients in this recipe; the deep flavor comes from a few key spices and aromatics. And they should all be readily available at your local grocery store.
To make this fabulous vegan Instant Pot black bean soup recipe, you will need:
- Black beans – dried
- Olive oil – or neutral flavored high temperature oil preferred
- Onion – peeled and chopped
- peppers – seeded and chopped
- Garlic – chopped
- Coriander – chopped
- Spices – ground cumin, dried oregano, salt and bay leaves
- Chipotle peppers in adobo – chopped
- Vegetables soup – or vegetable broth and water
Plus, your favorite toppings. Read on for some of our favorite ideas on how to serve soup.
How to Make Black Bean Soup in the Instant Pot
First of all, prepare and chop all products. Sift the beans for small stones or debris.
Install a 6 quart instant pot or electric pressure cooker. Add the oil, chopped onions, peppers, garlic and chopped cilantro. Place on SAUTE and cook the aromatics for a few minutes to soften.
Then add the spices: cumin, oregano, salt, chipotle peppers, bay leaves, black beans and vegetable broth.
Mix well and lock the lid in place. Set the IP to PRESSURE COOK HIGH to 40 minutes.
Once the timer is triggered, release it naturally and let the jar sit for 15-20 minutes. You can safely open the pot when the button on the steam valve is fully lowered.
Get the full (printable) Vegan Instant Pot Black Bean Soup recipe below. Enjoy!
Stir the soup. If it seems a bit too thick stir in another ½ to 1 cup of broth. Taste, then season with salt and pepper as needed.
Serve hot, with your favorite vegan or vegetarian soup toppings.
Service suggestions
Some classic toppings for a flavorful black bean soup, use fresh lime wedges, sliced jalapenos, avocado, and pico de gallo. Try the marinated jalapenos for an even more fun kick!
Add a little smoothness by putting a spoonful of sour cream or rich vegan cashew cream.
And we usually serve tortilla chips, cornbread or rice on the side, too much.
So many great options!
Frequently Asked Questions
Sure! You can use chicken broth if you prefer a higher protein soup that is still healthy and tasty.
There are all kinds of treats that can be added to black bean soup. Try adding corn (frozen and thawed), torn fresh kale or cooked shredded chicken to make the soup even more filling. Incorporate one of these or other ingredients, after pressure cooking while the soup is hot.
This soup is easy to prepare on the stovetop with dried or canned black beans. If you are using dry beans, you will need to soak them overnight (12 hours) before cooking them. For preserves, you need four 15 oz cans to make this recipe.
First, sauté the chopped vegetables and spices with oil in a large pot or Dutch oven. Add the black beans and vegetable broth. Stir and bring to a boil. Continue to cook for about 90 minutes (30 minutes for canned beans), stirring every few minutes so the beans don’t stick to the bottom. You can use the back of a spoon to mash some of the beans to thicken the broth.
It’s a wonderful recipe to make ahead! Vegan black bean soup will last up to 5 days in a closed container in the refrigerator. It keeps well until 3 months in the freezer. Let the soup cool completely before transferring it to an airtight freezer-safe container. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Looking for more delicious plant-based dinner recipes?
Easy Instant Pot Vegan Black Bean Soup Recipe
This vegan black bean soup recipe is as simple as it gets. Made in the Instant Pot with gluten-free ingredients and bold spices, this is a delicious dish that’s sure to please!
Servings: 8 portions
Prepare and chop all the products. Check the beans, for any small stones or debris.
Install a 6 quart instant pot. Add the oil, chopped onions, peppers, garlic and chopped cilantro. Place on SAUTE and cook herbs for 3-5 minutes to soften.
Add the cumin, oregano, salt, chipotle peppers, bay leaves, black beans and vegetable broth. Mix well.
Lock the lid in place and set the IP to PRESSURE COOK HIGH for 40 minutes.
Once the timer is triggered, release it naturally and let the jar sit for 15-20 minutes. Once the button on the steam valve falls off, it is safe to open the pot.
Stir the soup. If it looks very thick, add another ½ to 1 cup of broth. Taste, then season with salt and pepper as needed.
Serve hot, with your favorite soup toppings.
Let leftovers cool completely and store in an airtight container. The soup will keep for up to 5 days in the refrigerator and up to 3 months in the freezer.
Portion: 1.25cups, Calories: 233kcal, Carbohydrates: 40g, Protein: 13g, Fat: 3g, Saturated fat: 1g, Polyunsaturated fats: 1g, Monounsaturated fats: 1g, Sodium: 301mg, Potassium: 954mg, Fiber: teng, Sugar: 3g, Vitamin A: 997UI, Vitamin C: 40mg, Calcium: 94mg, The iron: 4mg
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