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
Ingredients: 2 tablespoons olive oil; 1 medium white onion, chopped; 1 yellow bell pepper, diced; 5 cloves garlic, crushed; 4 teaspoons chili powder; 1.5 teaspoons ground cumin; 1.5 teaspoons dried oregano; 0.5 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 0.25 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

4.9

(31)

26 Reviews

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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.

Recipe by bdweld

Published on March 9, 2020

5

Prep Time:

20 mins

Cook Time:

55 mins

Additional Time:

25 mins

Total Time:

1 hrs 40 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Garnish:

1 cup pico de gallo
1 red bell pepper, sliced
1 lime, cut into wedges

Directions

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.
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.
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
5g	Fat
45g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 280
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	4%
Sodium 870mg	38%
Total Carbohydrate 45g	16%
Dietary Fiber 11g	39%
Total Sugars 6g
Protein 14g
Vitamin C 31mg	157%
Calcium 106mg	8%
Iron 4mg	22%
Potassium 966mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.