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How to Make Instant Pot Spicy Black Bean Soup (Vegan) - A Step-by-Step Guide

Looking for a comforting and flavorful soup that's both hearty and healthy? This Instant Pot Spicy Black Bean Soup is just the ticket! Packed with protein-rich black beans, an array of vegetables, and a spicy kick, this vegan soup is perfect for chilly nights or any time you're craving a nourishing meal.

The Instant Pot makes this soup incredibly easy and quick to prepare. In just a few simple steps, you'll have a pot of rich, flavorful soup that's perfect for enjoying on its own or a...

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Ingredients

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1 yellow bell pepper, diced
  • 5 cloves garlic, crushed
  • 4 teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon chipotle pepper powder
  • 6 cups vegetable broth
  • 1 pound dry black beans
  • 1 (4 ounce) can chopped Hatch chile peppers, undrained
  • 1 pinch garlic salt, or to taste
  • 1 cup pico de gallo
  • 1 red bell pepper, sliced
  • 1 lime, cut into wedges

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 25 mins
  • Total Time: 1 hr 45 mins
  • Servings: 8

  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
  • Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Cook and stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unlock and remove the lid.
  • Use a stick blender to blend beans until thick and creamy. Season with garlic salt.
  • Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.

    • Nutrition

    280 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 870mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 11g
    • Total Sugars: 6g
    • Protein: 14g
    • Vitamin C: 31mg
    • Calcium: 106mg
    • Iron: 4mg
    • Potassium: 966mg

    Categories

    Vegan recipes
    Instant pot recipes
    Soup recipes
    Black bean recipes
    Spicy recipes