Black beans are high are packed full fiber, potassium, folate, and vitamin B6. They’re also cholesterol-free which means heart-healthy goodness. They’re also loaded with vitamin C and iron. I enjoy using black beans as a substitute for taco filling or adding it to my taco salads. It’s a heart, budget-friendly food, that’s good for your health. This black bean soup is an easy meal that you can that you throw together in a hurry. It’s full of flavor and is great to have with a sandwich.
Vegan Instant-Pot Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 large diced onion
- 1 bell pepper, diced (any color)
- 2 jalapeños with the ribs and seeds removed, diced
- 2 large cloves garlic or 4 small, minced
- 1 can of Rotel
- 2 cans of black beans, drained and rinsed
- 4 cups of vegetable broth
- 3 teaspoons of cumin
- 1 bay leaf
- 2 teaspoons of sea salt
- 2 teaspoons of paprika
- pinch of cayenne pepper
- Optional: a handful of chopped cilantro
Instructions
- Set your Instant Pot to sauté and add olive oil, onion, garlic, bell pepper, and jalapeños. Then cook until tender and spices.
- After that, add Rotel, black beans, bay leaf, and vegetable broth. Stir until combined.
- Next, close and lock the lid and seal the steam valve. Then set to pressure cook on high for 30 minutes.
- Once the soup is done cooking. Let the pressure release naturally before removing the lid.
- Lastly, stir soup, remove the bay leaf, and cilantro if using. Then serve with any topping you’d like.
Notes:
- Topping ideas: sliced avocados, cilantro, non-dairy sour cream, or sliced jalapeños.
- This soup has a bit of a kick to it. So if you tone it down, replace the can of Rotel with fired roasted tomatoes and omit the cayenne pepper.
- If you’d like your soup to be thicker soup, reduce the amount of vegetable broth to 2 cups.
Related post: Vegan Enchiladas
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This looks delicious. We eat a ton of soup during the winter but it tends to be only two kinds, so I’ve been looking for ways to mix it up. This looks like a nice healthy and filling option. I don’t have an Instant pot though, so I would have to cook this in a regular pot over several hours.
Thank you, and me too. It certainly warms you up on those cold days.
Ahhh this is something I definitely would make. It looks and sounds too good, I can almost smell it LOL. I would def omit the cayenne pepper lol cause I’m a baby when it comes to spices. My family always leaves in the bay leaves in the soup / stew and i end up finding it in my mouth and I’m like ew what’s this stiff thing XD thanks for sharing Angela!
Geraldine | https://geraldinetalks.com
Thank you Geraldine, I’m a baby when it comes to spice too. But I still enjoy it from time to time. I always forget to take it out too, and it ends up in my bowl throwing me off.
This looks amazing! I was actually just thinking about how I need to find a vegan soup recipe to try. Plus you mention that it has a bit of a kick to it-I LOVE spicy things! Thanks for sharing this recipe!
Thank you for stopping, A little bit of a kick in soups during the winter months is always a plus.
I’m going to try this, it looks great!
Thank you! I hope you enjoy it.