Instant Pot® Spicy Black Bean Soup (Vegan)

Name: Instant Pot® Spicy Black Bean Soup (Vegan)
Prep time: 20 min
Cook time: 55 min
Total time: 100 min
Yield: 8 servings
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

Rating: 4.91 stars

22 Ratings
18 Reviews
5 Photos

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.

By bd.weld

Gallery

Recipe Summary

prep:

20 mins

cook:

55 mins

additional:

25 mins

total:

1 hr 40 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

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.

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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.

Cook's Note:

If you want texture to your bean soup, remove 1 cup of beans with a slotted spoon and return to pot after blending.

Nutrition Facts

Per Serving:

280 calories; protein 13.8g 28% DV; carbohydrates 45g 15% DV; fat 5g 8% DV; cholesterol 0mg; sodium 870.2mg 35% DV. Full Nutrition

Reviews (18)

Most helpful positive review

Sarah Ferguson

02/21/2020

45 minutes was not enough. Some of the beans were still hard. I had to cook it longer. I will cook it for an hour next time. Read More

Helpful

(1)

22 Ratings

5 star values: 20
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kim's Cooking Now

02/04/2019

I scaled this back using 6 oz. of dried black beans (as this was just for my husband and me). We also did not eat this as a soup but instead served this over cilantro lime rice as a side dish to a cuban pork roast that I had made. My beans might have been old as it took another 20 minutes under pressure to get them to soften (my bad). These were so flavorful and exactly what I was looking for. Thanks for the recipe! Read More

Helpful

(1)

Tonya

03/06/2019

Very tasty. My new favorite black bean recipe. Read More

Helpful

(1)

Sarah Ferguson

02/21/2020

45 minutes was not enough. Some of the beans were still hard. I had to cook it longer. I will cook it for an hour next time. Read More

Helpful

(1)

Zapnak

12/04/2019

Followed the recipe exactly as written. This is FAB-U-LOUS! Read More

Helpful

(1)

Noeller67

04/09/2019

Delicious! Served over rice with sour cream and avocado on the side. I used regular (not Hatch) canned green chilies and substituted paprika for the chipotle pepper powder. Read More

Helpful

(1)

Cindy J.

11/06/2018

I thought this was fantastic! We didn't have Hatch chilis available at our supermarket so we just used a regular can of diced green chilis. We served it with a squeeze of lime juice and as suggested by another reviewer a dollop of sour cream mixed with a little chipotle powder. The combination of flavors - the creaminess of the beans and sour cream the smokiness and bite of the chipotle pepper seasoning and the brightness of the lime juice was delicous! Read More

Helpful

(1)

Rob_in_Orlando

10/07/2019

This was an inexpensive and easy to make dish/soup that was healthy and tasty. It goes on our 'cook it again' list. The spices gave it that extra something (for those who like a bit more pizazz). I did not give this 5 stars only because my taste standards are high. This is well worth cooking, but perhaps not as a main dish unless you have a smaller appetite. Read More

MartyT

01/17/2019

Will certainly make this again. I did not use any garnish. Kept the spices as written in the recipe and might have been a little more generous with them. Read More

Buckwheat Queen

01/28/2019

This recipe works perfectly. It s chock full of flavor. You really could just serve the beans as a side dish without puréeing if you wanted. As a soup it was perfect with quesadillas for lunch on a cold afternoon. Thank you for the recipe. Read More

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Instant Pot® Spicy Black Bean Soup (Vegan)

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (18)

Most helpful positive review

All Reviews for Instant Pot® Spicy Black Bean Soup (Vegan)

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Instant Pot® Spicy Black Bean Soup (Vegan)

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (18)

Most helpful positive review

All Reviews for Instant Pot® Spicy Black Bean Soup (Vegan)