Easy Vegan Instant Pot Black Bean Soup
How is the weather cold again? It was snowing hailing this morning, in mid April, somethings not right. I thought soup season was over, but hopefully this is the last soup until the fall. This easy vegan Instant Pot Black Bean soup is perfect for a no effort, protein rich meal.
This soup is perfect for when you don’t have time to cook and still have some things to do. The black bean soup will be ready in about an hour and a half, allowing ample time to finish cleaning, do a load of laundry, or squeeze in a workout.
Don’t worry, if you forgot to soak the black beans (this is me all the time), rinse the beans a couple times in water and the Instant Pot will cook them up. Quickly dice up a onion and bell pepper, throw all of the ingredients into the pot and cook in the manual setting for an hour. When doing the natural release, keep in mind this may take some time (it took me about half an hour). Serve the black bean soup with your favorite toppings. Some of mine are avocado, cilantro, lime, sour cream, cheese, scallions, and tortilla chips.
If you don’t have an instant pot, you can use canned beans and it will be just as delicious. I usually always keep a few cans of black beans in my pantry. As a vegetarian, black beans are one of my favorite sources of protein.
Vegan Instant Pot Black Bean Soup
Ingredients
- 1 medium onion diced
- 1 red bell pepper diced
- 1 can diced tomatoes undrained (14.5 ounce)
- 1 pound dry black beans rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon paprika
- 2 Tablespoons chili powder
- 2 Tablespoons cumin
- 2 bay leaves
- 6 cups vegetable stock
Instructions
- Place all ingredients in the Instant Pot, and secure the lid on top, with the vent set to “sealing.”
- Cook the soup on manual high pressure for 60 minutes, and let the pressure naturally release.
- Once the pot is depressurized, remove the lid, and carefully remove the bay leaves.
- Serve with toppings.
- Enjoy!
Be sure to let me know if you try the recipe!