Instant Pot Soup Recipes

Instant Pot Vegan Black Bean Soup (Easy and Satisfying)

Anybody who tells you that a vegan-friendly bowl of soup can’t be immensely satisfying has clearly never tried this instant pot vegan black bean soup recipe. Even without any kind of meat, this soup offers a ton of protein, along with an abundance of essential vitamins, minerals, and antioxidants. A hearty mix of veggies that includes onion, celery, carrots, garlic, corn, and tomatoes add plenty of variety when it comes to the taste of the soup. It has just the right amount of fiery kick thanks to the addition of chili powder and ground cumin. Last but not least, the black beans round the whole dish off by adding a solid amount of protein and dietary fiber into the mix. I’m not vegan, but I think it’s safe to say this is a home run.

Instant Pot Vegan Black Bean Soup

Instant Pot Black Bean Soup

Instant Pot Black Bean Soup

Instant Pot Black Bean Soup

Instant Pot Black Bean Soup

Instant Pot Black Bean Soup

(You may also like: The Best Vegan Instant Pot Lentil Soup Ever (My Favorite Recipe))

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Instant Pot Black Bean Soup

Instant Pot Vegan Black Bean Soup (Easy and Satisfying)

  • Author: Anna - MissWish.com
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6 1x
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Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 2 medium carrots, peeled and chopped
  • 4 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 4 cups vegetable broth
  • 4 (15 ounce) cans black beans, drained and rinsed
  • 1 ½ cup frozen corn
  • 1 (14.5 ounce) can diced tomatoes
  • salt, black pepper to taste
  • 2 tbsp chopped fresh cilantro or parsley

Instructions

  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onions, carrots and celery and cook, stirring occasionally, for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Press the CANCEL button.
  6. Add the chili powder, ground cumin, black beans, frozen corn, diced tomatoes and broth.
  7. Stir to combine.
  8. Close and seal the Instant pot.
  9. Turn the venting knob to SEALING.
  10. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  11. Adjust the timer to 2 minutes.
  12. When finished cooking, quick-release pressure according to manufacturer’s directions.
  13. Open the lid.
  14. Using an immersion blender, roughly purée some of the soup to thicken it.
  15. Stir in the chopped cilantro.
  16. Season to taste with salt and black pepper.
  17. Serve warm.

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