Instant Pot® Spicy Black Bean Soup (Vegan)

You don’t have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.

INGRIDIENT

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

DIRECTION

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.

Step: 2

Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 3

Release pressure using the natural-release method according to 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. Serve with pico de gallo, red bell pepper slices, and lime wedges.

NUTRITION FACT

Per Serving: 280 calories; protein 13.8g; carbohydrates 45g; fat 5g; sodium 870.2mg.

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